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Dutch Crunch Bread Recipe

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This recipe for Dutch Crunch Bread, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
2 1/2 tsp active dry yeast (1 packet)
1/4 cup warm water
1 cup warm milk
Enough flour to make a soft dough, about 2-2 1/2 cups (add more or less if needed)
1 Tbsp sugar
2 tsp vegetable oil
2 tsp salt

Topping:
1 Tbsp active dry yeast
1/2 cup warm water
1 Tbsp sugar
1 Tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)

Directions:
Directions:
In the bowl and an electric mixer, combine yeast, water, milk and sugar.
Stir to dissolve and let sit for about 5 minutes.
Add vegetable oil, salt and about 2 cups of flour.
Using the dough hook, mix at medium speed until the dough comes together.
Add the remaining flour a little at a time until the dough pulls away from the sides of the bowl.
Turn out onto a floured surface and knead for about 4 minutes (or let the mixer do it).
Place in a lightly greased bowl and cover with a towel. Let rise for 1 hour..
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 and place on a parchment lined baking sheet.
Let rise while you prepare the topping.
Combine all topping ingredients in a 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 each roll, trying to use all the topping in a thick coat on the top and sides of the ball.
Start preheating your oven to 375 F.
Let the dough balls rise for another 20 minutes.
Bake for 25-30 minutes, until well browned. Let cool completely before eating.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
About 3 hours
Personal Notes:
Personal Notes:
These rolls are soooo good. We made them when the Samoan family came to visit in Fortuna. We had to triple the recipe :) They only keep a couple of days, but that's not usually an issue.

 

 

 

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