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Dutch Crunch Loaves
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1
Reviews
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By:
Grace Lunsford
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Dutch Crunch Loaves Recipe has a crusty baked-on topping which adds distinction to this light, handsome bread using yeast, sugar, milk, butter, flour, rice flour and salad oil.
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INGREDIENTS
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1 package active dry yeast
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1 1/4 cups warm (105° to 115° F)
water
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2 tablespoons sugar
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1 cup warm (105° to 115° F)
milk
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2 tablespoons butter or
margarine
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1 1/2 teaspoons salt
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6 to 6 1/2 cups flour
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For Dutch Crunch Topping:
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1/4 cup sweet rice flour
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1/4 teaspoon salt
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1 tablespoon sugar
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1 tablespoon salad oil
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4 teaspoons water
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DIRECTIONS
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1:
In large bowl of electric mixer,
sprinkle yeast over 1/4 cup of the
warm water. Add 1 teaspoon of the
sugar. Let stand until soft (about
5 minutes). Stir in remaining 1 cup warm
water, warm milk, butter, salt, and
remaining sugar. Add 4 cups of the flour. Blend,
then beat at medium speed until
smooth and elastic (about 5
minutes). Stir in about 1 1/2 cups more
flour to make a soft dough.
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2:
Turn dough out onto a board or
pastry cloth coated with some of the
remaining 1/2 to 1 cup flour.
Knead until dough is smooth and
satiny and small bubbles form just
under surface (10 to 15 minutes),
adding just enough flour to prevent
dough from being sticky. Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until doubled
in bulk (1 to 1 1/4 hours).
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3:
Punch risen dough down and
divide into two equal portions. Shape
each into a loaf. Place shaped loaves in greased 4 1/2 by 8 1/2-inch pans. Spread half of the Dutch Crunch
Topping evenly over each loaf. Let
rise until almost doubled in
bulk (45 minutes to 1 hour).
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4:
Preheat oven to 375° F. Bake until
loaves are well browned and
sound hollow when tapped (40 to 45
minutes). Remove loaves from pans
and cool on wire racks. DUTCH CRUNCH TOPPING: In a small
bowl stir together rice flour, salt,
and sugar. Blend in oil, then water.
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