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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" - - - - - - - - - - - - - - - - - - - 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.