The house bread from the River Crab

Ingredients

1 pkg. dry yeast
1-½ cu. warm water
1 T sugar
1 T salt
2 T olive oil
4 cu. flour
¼ cu. kosher salt
2 T poppy seeds
Chef Larry's Blessing (recipe follows at the end)

Chef Larry's Blessing:

1 lg. garlic clove (peeled and crushed) OR1 t crushed or minced garlic
1 cup olive oil
2 T dried Basil
2 T dried Oregano
⅛ t. salt

Directions

In large bowl, sprinkle yeast on top of warm water (110 to 120 degrees). When yeast has dissolved and starts to form bubbles, add sugar, salt and oil. Mix well.

Using mixer on low speed, slowly mix in 4 cups of flour. As the ingredients combine, the dough should become soft. If it is sticky, add a little more flour.

Knead dough at medium speed for 5 minutes. The dough should be smooth. Remove dough from mixer and knead by hand for 2 to 3 minutes.

Place in lightly oiled bowl and cover with plastic wrap. Set bowl in warm place and let dough rise until doubled (about 25 to 35 minutes).

Mix kosher salt with poppy seeds.

When dough has risen, separate into 4 pieces. Sprinkle work surface with salt/seed mixture. Form each piece into a long loaf and roll through the salt/seed mixture to lightly coat each piece.

Place loaves on a baking sheet lined with parchment paper. cut each loaf into five pieces, but leave the pieces attached (don't cut all the way through). Brush loaves completely with Chef Larry's Blessing.

Let loaves rise for 30 minutes before baking. At this time, they can be refrigerated for up to 8 hours before baking.

Bake at 450 degrees for 10 minutes. Then bake at 400 degrees about 10 minutes or until golden brown. Serve hot.

Chef Larry's Blessing:

In Blender, emulsify garlic and oil. Add spices, turning blender on and off intermittently to mix thoroughly. Store covered at room temperature until ready to use. This will keep for about one week at room temperature or for a longer period of time if refrigerated.