Yield: 1 Servings
|¾ cup||Water; warmed|
|1 pack||Active dry yeast|
|1 tablespoon||Butter or margarine; melted|
|2½ cup||All-purpose flour|
|Dutch Crunch Topping:|
|2 packs||Active dry yeast|
|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.