In the 80s, I waitressed at Clamdiggers, a Chuck Muer restaurant in Farmington, MI. I received the 'bulk' recipe for Chef's Larry Blessing from a good friend who worked in the kitchen. I created the recipe shown above by reducing the blessing recipe and adapting a french bread from a bread machine recipe booklet. The recipe is based on my recollections of the process, and is always a hit.
In recent years I acquired Chuck Muer's Cookbook The Simply Great Cookbook. The recipe in the book produces about double the bread, and uses a slightly different process. The main difference in process is that the bread dough is rolled in the salt-poppy seed mixture, then topped with Chef Larry's Blessing.
I have tried this recipe twice. The result is very similar to my adaption, but I prefer my method which is simpler, less salty and there are no ingredients left over.
Below is the ingredient list from The Simply Great Cookbook