Title: Dutch Crunch Bread
Categories: Breads, Hand made
Yield: 1 Servings

3/4 c Water; warmed
1 ts Sugar
1 pk Active dry yeast
1/2 ts Salt
1 tb Butter or margarine; melted
2 1/2 c All-purpose flour
Dutch Crunch Topping:
2 ts Sugar
2 pk Active dry yeast
1/4 ts Salt
6 tb White rice flour
1 ts Salad oil
1/3 c 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.

Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers 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 light-textured loaf with
a crisp
: crust. Great for sandwiches.