…Bake at your own risk

Seriously. This bread is so addictive. This is for Liz {sang in my cheesiest DJ voice while holding the make-believe microphone to my lips. Or maybe it’s just the whisk. Whatev.}

Print this recipe!

For the bread/crust:

1 package active dry yeast
1 1/2 cups warm water {110 degrees}
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
4 cups high gluten bread flour

Salt/Poppy seed seasoning:

1/4 cup kosher salt
1 tablespoon poppy seeds

{this makes more than needed for this one bread recipe. I’m still using my initial 1/4 cup:1 Tbs poppy seed, and I’ve made many, many loaves and crusts. You could just eyeball it according to your Kneads. ha ha. Bread humor… I’m so funny}.

Chef Larry’s Blessing {Must be one a chef at one of Chuck Muer’s restauraunts?}

1 cup olive oil
1 clove garlic
1 tablespoon basil leaves
1 table spoon oregano leaves

Emulsify olive oil and garlic in a blender or food processor. Add herbs and process to combine. This mixture lasts one week at room temp. {again, this makes much more than you’ll need for this recipe. Eyeball it for your needs.}

Okay, now that you have all your ingredients mis en place {fancy term for get all your crap together before you actually start to bake…Although I’m fairly certain Martha didn’t call it “crap” in her book}, you’re ready to put together your dough.

Sprinkle yeast over the warm water. Wait about 5 minutes until it dissolves and starts bubbling a bit. Add sugar, salt, and olive oil. Stir well. Begin to stir in flour. I use my kitchen aid with dough hook…and I’m no bread baking expert so I assume you could stir by hand and then knead it}. Knead in the mixer for 5 minutes. Dough may be a bit sticky. Remove from bowl and knead by hand for 2-3 minutes. Place dough in a lightly oiled bowl. Cover with a clean dish towel or cling wrap. I usually use cling wrap and lightly oil the top so it doesn’t stick. Set in a warm, draft-free place and allow to rise for 30 minutes.

Sprinkle your work surface with the poppy seed mixture and remove dough from the bowl. At this point, divide dough into fourths if you’re making loaves, or roll in the salt/poppy mixture and spread the dough into your lightly greased pizza pans. We make one big deep dish pizza. It would probably make two crusts using ordinary cookie sheets.

If you’re making loaves: divide into fourths. Shape each quarter into loaves and roll in salt/poppy mixture. Place on parchment lined baking sheets. Using kitchen shears or two really sharp knives, cut dough into 5 sections, leaving them attached.

For both loaves and crust: Brush Chef Larry’s blessing over the salted/poppied dough. Cover again and let rise a second time for 30 minutes.

After it has risen a second time, bake at 450 degrees for 10 minutes and then drop the temp down to 400 degrees and bake for another ten minutes.

Remove from oven and allow to cool slightly before devouring. This is excellent as a dipping bread, sandwich bread, or just plain.

And now I’m seeing the benefit of having pictures for each step like The Pioneer Woman does on her blog…but I’m just not that good at actually following the recipe and taking a picture at the same time.

Hope you get the chance to make this Liz…it’s definitely worth the work!