Dutch crunch bread

Yield: 1 Servings

Measure 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

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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