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Dutch Crunch Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 22 Feb 2012 08:26:09 -0800
v112.n008.13
* Exported from MasterCook *

                            Bread, Dutch Crunch

Recipe By     :Sunset Magazine
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4           cup  water -- warmed
    1           teaspoon  sugar
    1            package  active dry yeast
       1/2      teaspoon  salt
    1         Tablespoon  butter or margarine -- melted
    2 1/2           cups  all-purpose flour
                          Dutch Crunch Topping:
    2          teaspoons  sugar
    4 1/2      teaspoons  active dry yeast
       1/4      teaspoon  salt
    6        tablespoons  white rice flour
    1           teaspoon  salad oil
       1/3           cup  warm water

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 x  8" loaf 
pan. Spread topping over dough. Let stand, uncovered, in a warm place 
until puffy ( 20 to 25 minutes ).

5. Bake in a 375F 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.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.8% 
calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 
4mg Cholesterol; 218mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : It's a light-textured loaf with a crisp crust. Great 
for sandwiches.

NOTES : This bread can be made without the Dutch Crunch Topping, and 
the bread will be very good by itself. It's a light-textured loaf 
with a crisp crust.