Directions: |
Directions:1. In a bowl, sprinkle yeast on top of warm water (110º). When yeast has dissolved and starts to form bubbles, add sugar, salt and oil. Mix well
2. Using an electric mixer or food processor on low speed, slowly mix in the 4 cups of bread flour. As the ingredients combine, the dough should become soft.
3. Knead dough at medium speed for 5 minutes. The dough should be smooth and elastic.
4. Remove dough from the machine and knead by hand for 2-3 minutes.
5. Place dough in a lightly oiled bowl and cover with a clear plastic wrap or a clean towel. Set bowl in a warm place and allow dough to rise until doubled in size, about 25 to 30 minutes.
*note if using purchased dough ball begin preparation process at this point
6. Mix kosher salt and poppy seeds set aside.
7. When the dough has risen, separate into 4 equal pieces.
8. Form each dough piece into a long loaf and roll until the size of baking sheet
9. Place loaves on a baking sheet lined with parchment paper. Sprinkle loaves with Kosher salt and the poppy seed mixture.
10. Brush loaves completely with olive oil marinade.
11. Let the loaves rose for 30 minutes before baking. (at this point they may be refrigerated up to 8 hours before baking)
12. Bake at 450º for 10 minutes. Then lower oven temperature to 400º and continue baking another 10 minutes or until golden brown. ENJOY!
OLIVE OIL MARINADE
1 large garlic clove peeled
1 cup olive oil
2 tablespoons dried oregano
⅛ teaspoon salt
In a blender, emulsify garlic and olive oil. Add spices, then turn blender on and off to mix thoroughly.
Store covered at room temperature until ready to use. The marinade will keep for about a week. |
This recipe for Kruse & Muer Bread is from