I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, December 3, 2012


This is such a good bread.   I love the seasonings on it.   Goes great with just about any meal.   I will often use the leftover olive oil mixture to marinate chicken in it.

*2 1/4 teaspoons active dry yeast
*1 1/2 cups warm water
*1 tablespoon granulated sugar
*2 tablespoons olive oil
*1 tablespoon salt
*4 cups bread flour
*2 tablespoons poppy seeds
*1/8 cup kosher salt
*3/4 cup olive oil
*3 garlic cloves
*2 tablespoons dried oregano
*2 tablespoon dried basil

~In a large mixing bowl, dissolve yeast & sugar into water.
~Let set for about 10 minutes to proof.
~Mix in 2 tablespoons olive oil & 1 tablespoon salt.
~Add flour, one cup at a time, mixing at low speed.
~Knead for 3-5 minutes with dough hook (if you don't have one knead until smooth and elastic).
~Place into a lightly oiled bowl, and cover.
~Let rise in a warm draft free area for 45 minutes or until doubled in size.
~Gently punch down dough.
~Divide dough into four loafs.
~On a plate, mix poppy seeds & kosher salt together.
~Roll each loaf into the poppy seed-salt mixture.
~Place on a large cookie sheet.
~Place 3/4 cup olive oil, garlic, oregano & basil in a blender.
~Blend on high until well mixed and garlic is minced.
~Brush olive oil mixture over each loaf of bread.
~Cover gently with plastic wrap.
~Let it rise in a warm, draft free area for 45 minutes.
~Preheat oven to 450 degrees.
~Remove plastic wrap from dough.
~Bake for 10 minutes.
~Reduce oven to 400 degrees and bake for another 10-15 minutes or until bread is a golden brown.

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