Dutch crunch bread
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | cup | Water; warmed |
1 | teaspoon | Sugar |
1 | pack | Active dry yeast |
½ | teaspoon | Salt |
1 | tablespoon | Butter or margarine; melted |
2½ | cup | All-purpose flour |
Dutch Crunch Topping: | ||
2 | teaspoons | Sugar |
2 | packs | Active dry yeast |
¼ | teaspoon | Salt |
6 | tablespoons | White rice flour |
1 | teaspoon | Salad oil |
⅓ | cup | Water; warm |
Directions
1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter.
2. Stir in 1½ cups of the flour.
To knead with a dough hook, add ½ cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky.
3. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping.
4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ).
5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes).
Turn loaf out onto a rack and let cool.
Makes 1 loaf.
: Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using.
Lou&Sally Eisenberg sparky@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Sunset Magazine NOTES : I made this bread without the Dutch Crunch Topping, and the bread : it's self was just great. It's a light-textured loaf with a crisp
: crust. Great for sandwiches.
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