Grain Mills by Wondermill, The World's Best Grain Mills

Dutch Crunch Bread

See more in Loaf Recipes
Recipe By     :Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com
Serving Size  : 8     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4           cup  water
2 1/2           cups  all-purpose flour
1         Tablespoon  butter or margarine -- melted
1           teaspoon  sugar
1/2      teaspoon  salt
2 1/2      teaspoons  instant yeast
Dutch Crunch Topping
2          teaspoons  sugar
5          teaspoons  instant yeast
1/4      teaspoon  salt
6        tablespoons  white rice flour
1           teaspoon  salad oil
1/3           cup  water -- warm

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under Dutch Crunch Topping").
Select the basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

While the machine is working, In a large bowl stir together all the
ingredients for the topping and cover and let rise in a warm place. When
the machine is on the start of its last rise, stir the topping mixture and
spread the topping over the dough. Allow the machine to finish the final
rise and bake.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle. For things like raisins and such that you want to keep as
whole as possible I recommend you dampen the food and then dust with a bit
of the flour called for in the recipe. This helps the food mix in better
and to stay suspended in the dough and not settle to the bottom. It also
helps keep the food more intact.

After the machine has beeped to indicate the bread is done, open the
machines lid leave for 10 minutes. Then remove the pan with the bread from
the machine and gently remove the bread from the pan (invert and shake
until it slides out). Place bread on a cooling rack and allow it to cool
for 30 minutes at least before slicing.

To store the bread, store it unsliced in a heavy plastic bag. I use
1-gallon zip-lock bags. You should use the bread with in a day or so as
fresh homemade bread doesn't contain any chemical preservatives and will
stale fast.

Copyright:
"Robert Barnett, The Bread Machine Digest -
http://www.breadmachinedigest.com"
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Per Serving (excluding unknown items): 204 Calories; 2g Fat (11.1%
calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 218mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Fat; 0
Other Carbohydrates.

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