Home Bread-Bakers v006.n061.2
[Advanced]

Bread

Sally Eisenberg <sparky@netgate.net>
Thu, 25 Jan 1996 14:24:20 -0800
v006.n061.2
 Hi Everyone,

Made this bread over the weekend and it is a real good tasting bread. Enjoy.

Sally

                    *  Exported from  MasterCook II  *

                           Dutch Crunch Bread

Recipe By     : Sunset Magazine
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

 Amount   Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
     3/4  cup           water -- warmed
   1      teaspoon      sugar
   1      package       active dry yeast
     1/2  teaspoon      salt
   1      Tablespoon    butter or margarine -- melted
   2 1/2  cups          all-purpose flour

                        Dutch Crunch Topping

   2      teaspoons     sugar
   2      packages      active dry yeast
     1/4  teaspoon      salt
   6      Tablespoons   white rice flour
   1      teaspoon      salad oil
     1/3  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 1 1/2 cups of the flour.

To knead with a dough hook, add 1/2 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.


                  - - - - - - - - - - - - - - - - - - 

NOTES : I made this bread without the Dutch Crunch Topping, and the bread 
       itself was just great. It's a light-textured loaf with a crisp 
       crust. Great for sandwiches.


Lou&Sally Eisenberg
sparky@netgate.net