Dutch Crunch Bread

Categories: bread, web recipes

Ingredients

• 2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
• 1/4 cup warm water (105-110F)
• 1 cup warm milk (105-110F) (nonfat is fine)
• 1 tbsp sugar
• 2 tsp vegetable oil
• 1 1/2 tsp salt
• 2 1/2 - 3 1/2 cups all purpose flour
• 1 tbsp active dry yeast
• 1/2 cup warm water (105-110F)
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 3/4 cup white rice flour (not sweet rice flour)

Directions

1. In the bowl of an electric mixer (you can mix this by hand, too), combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl.

2. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a lightly greased by and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.

3. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.

4. Combine all topping ingredients (8-13) in a medium bowl and mix very well. Let stand for 15 minutes.

5. Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes.

6. Bake at 375F for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary.

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