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
Yields
1 Servings