Recipe - Dutch Crunch Bread

Three fourths cup Water; warmed
1 teaspoon Sugar
1 pack Active dry yeast
One half teaspoon Salt
1 tablespoon Butter or margarine; melted
2 One half cup Allpurpose flour
Dutch Crunch Topping:
2 teaspoon Sugar
2 pack Active dry yeast
One fourth teaspoon Salt
6 tablespoon 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 One half cups of the flour.

To knead with a dough hook, add One half 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 4by 8inch 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@netgate.net
From: BreadBakers 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 lighttextured loaf with
a crisp
: crust. Great for sandwiches.