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Double Crunch Bread




Source of Recipe


not sure


List of Ingredients




Dutch Crunch Bread
Bread
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

Topping
(from The Bread Bible)
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)



Recipe




In the bowl of an electric mixer*, 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.
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.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.
Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes.

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.
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.

*You can mix this by hand, too.