Recipe: Dutch Crunch Bread (with Dutch Crunch Topping, Sunset magazine recipe)

DUTCH CRUNCH BREAD

3/4 cup warm water
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, divided use
Dutch Crunch Topping (recipe follows)

Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly (about 10 minutes).

Add salt and butter. 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, a few tablespoons at a time, if dough is sticky. Cover with plastic wrap and let rise in a warm place until doubled (45 to 60 minutes).

Meanwhile, prepare Dutch Crunch Topping (below).

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 ).

Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Turn loaf out onto a rack and let cool.

DUTCH CRUNCH TOPPING

2 teaspoons sugar
2 packages active dry yeast
1/4 teaspoon salt
6 tablespoons white rice flour
1 teaspoon salad oil
1/3 cup warm water

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.

Makes 1 loaf
Source: Sunset magazine