Kruse & Muer Herbed Bread – or a Reminder to Closely Read Recipes!

I recently attempted a Michigan favorite – the restaurant mini-chain Kruse & Muer's popular herbed bread.  This bread was a staple of my high school years and subsequent return trips to Michigan, where a Kruse & Muer location used to be close to my parents' house.  Unfortunately, that location closed down a number of years ago, but my love of those long herbed bread loaves has continued.  

Thankfully, it seems like a number of people share my love for those crusty exterior loaves and a number of versions of the recipe exist online, based on Chuck Muer's 1993 cookbook.  I followed those online recipes, which were largely (if not exactly) the same.  

In doing so though, unfortunately I made one critical error – misreading the amount and type of salt needed to coat the bread before baking.  

Instead of using kosher salt, I used regular salt AND misread the teaspoon direction to mean tablespoons!  As such, I ended up with a super salty, albeit still tasty bread that I will definitely remake (correctly).

I also made two other intended modifications.  First, I reduced the recipe by half to get two loaves instead of four.  Second, I used white poppy seeds instead of black, because I didn't have any black ones and commentators on the internet said it wouldn't make a difference?  I did buy black poppy seeds since that initial attempt though, and will report back if there are any noticeable changes in flavor or texture.

The recipe itself is quite simple to make, and requires just two 30-minute rise sessions, which is pretty easy for a weekend lunch or dinner.

First, you proof the yeast in warm water and then add sugar, oil and salt.

Then knead the dough, ideally by machine or by hand if you are like me and lack a dough hook attachment.  

I think I under-kneaded the bread though, leading to a less than ideal rise.

Then shape the dough into logs, then leave for a second rise.  You can also then prepare the mixture to roll and season the logs.

Finally, brush the tops with the herb mixture before baking the bread.

This is a great bread to serve on its own as an appetizer or to combine with soup or salad for a filling meal.