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Chuck Muer House Bread

Chuck Muer House Bread


 INGREDIENTS 


1 1/2 tsps butter or margarine
3/4 cup water
------
2 1/3 cups bread flour
1 teaspoon salt
1 1/2 teaspoons sugar
------
1 teaspoon SAF yeast
------
Chef Larry Bread Blessing (below)


Chef Larry Bread Blessing

1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon crushed garlic
------
Mix together:
1/4 teaspoon poppy seed
3/4 teaspoon kosher salt


 DIRECTIONS 


- Make dough according to bread machine instructions for dough cycle.
- Divide dough into 2 equal portions. Roll each portion into a ball.
- Place the dough into a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.)
- Roll each ball into a rectangle, working dough with your hands combined with the use of a rolling pin.
- Roll dough lengthwise, place the seam side down on greased jellyroll pan.
- With a sharp knife make 7 deep diagonal slices through each roll of dough.
- Liberally brush with about half of the bread blessing. Let dough rise until double in size, approximately 45 minutes.
- Brush the remaining bread blessing on the risen dough. Sprinkle with kosher salt/ poppy seed mixture.
- Bake at 375 degrees F. for about 20 minutes, or until golden brown.
  

Chuck Muer House Bread
Recipe Notes
Chuck Muer House Bread
January 22, 2019 Update

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

Chuck Muer House Bread

1 package dry yeast
1 1/2 cup water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
4 cups high gluten bread flour
------
1/4 cup kosher salt
2 tablespoons poppy seed
Chef Larry Bread Blessing (below)

Chef Larry Bread Blessing
1 large garlic garlic clove, peeled
1 cup olive oil
2 tablespoons dried basil
2 tablespoons dried oregano
1/8 teaspoon salt

Chuck Muer House Bread
Nutrition Information
Chuck Muer House Bread
Serving Size:
Amount Per Serving
Calories 1570.85
Calories from Fat 520.00
Total Fat
60.5g
Saturated Fat
9.0g
Trans Fat
1.3g
Cholesterol
0.0mg
Sodium
3217.5mg
Total Carbohydrate
220.9g
Dietary Fiber
4.7g
Sugars
10.9g
Protein
28.0g
Vitamin A 5%
Vitamin C 0%
Calcium 0%
Iron 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 2055.0mg
Change serving size to get new nutritional values
Serving Size: 
 
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J.B.
2019-02-11   I worked at the Grand Concourse restaurant in Pittsburgh, PA for 17 years. ( a Chuck Muer restaurant ). I made countless batches of this fantastic bread in my early years working there as a prep cook. If prepared correctly, it is very...very close to what we served in house. Still make it ....still love it.

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