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.
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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.
Lou&Sally Eisenberg
sparky@netgate.net