Home Bread-Bakers v096.n014.10

Dutch Crunch Bread

Don Jorgensen <donj@u.washington.edu>
Sat, 25 May 1996 09:04:03 -0700 (PDT)
I found the following recipe in the Fanny Farmer cookbook.  It should
be easy to adapt for use with the bread machine.  Just divide it in
half, and mix up the topping about 35 minutes before the end of the
dough cycle.  I think you'll want to bake Dutch Crunch bread in the
oven in a loaf pan, because you want your loaf to have a good big
surface for the Dutch Crunch topping.  I tried this recipe out and
thought it was quite good.    ...Nadia

Dutch Crunch Topping (for 2 loaves)
     2-1/2 t . . . sugar
     2 scant T . . active dry yeast
     1/4 t . . . . salt
     6 T . . . . . rice flour (Do not use oriental or sweet rice flour.)
     1 t . . . . . vegetable oil
     1/3 c . . . . warm water, approximately 110 degrees F

When your dough is in the bowl for its first rise, make the topping.
In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour.
Add the vegetable oil and warm water, and stir to blend well.  Some
rice flours will thicken more than others, so add liquid until the
mixture resembles a thick paste.

Cover and let rise in a warm place until very bubbly and at least double
in size; this will take about 30 minutes.  When the dough is shaped,
stir down and spread half of the mixture evenly over the top of each
loaf.  (If you have to delay the shaping of the loaves, stir down the
topping and set aside.)  Let rise again as directed in the basic bread
recipe, then bake.