Dutch Crunch Loaves Recipe

1      Reviews by:    Grace Lunsford   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. Food Category:    Bread Cuisine Origin:    Scandinavian    Servings:16 Calories per Serving:211 Print Preview Rate This Recipe Prep Time:   2 Hours 32 Minutes Cook Time:   45 Minutes Total Time:   3 Hours 17 Minutes

INGREDIENTS

• 1 package active dry yeast
• 1 1/4 cups warm (105° to 115° F) water
• 2 tablespoons sugar
• 1 cup warm (105° to 115° F) milk
• 2 tablespoons butter or margarine
• 1 1/2 teaspoons salt
• 6 to 6 1/2 cups flour
• For Dutch Crunch Topping:
• 1/4 cup sweet rice flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon salad oil
• 4 teaspoons water

DIRECTIONS

• 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.
• 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).
• 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).
• 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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