Cost per recipe $0.67 view details
- 2Â 1/2 tsp sugar
- 2 tsp active dry yeast
- 1/4 tsp salt
- 6 tsp Rice Flour Don't Use Oriental
- Â Â Rice Flour Or possibly Sweet Rice Flour
- 1 tsp vegetable oil
- 1/3 c. hot water approx 110 deg F
- When your dough is in the bowl for its first rise, make the topping.
- In a 4-c. bowl, stir together the sugar, yeast, salt, and rice flour.
- Add in the vegetable oil and hot water, and stir to blend well. Some rice flours will thicken more than others, so add in liquid till the mix resembles a thick paste.
- Cover and let rise in a hot place till very bubbly and at least double in size; this will take about 30 min. When the dough is shaped, stir down and spread half of the mix proportionately over the top of each loaf. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake.
- (for 2 loaves)
- I found the following recipe in the Fanny Farmer cookbook. It should be easy to adapt for use with the bread machine. Just divide it in half, and mix up the topping about 35 min before the end of the dough cycle. I think you'll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. I tried this recipe out and thought it was quite good. ...Nadia
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|Amount Per Recipe||%DV|
|Recipe Size 103g|
|Calories from Fat 43||41%|
|Total Fat 4.87g||6%|
|Saturated Fat 0.38g||2%|
|Trans Fat 0.12g|
|Total Carbs 13.55g||4%|
|Dietary Fiber 1.7g||6%|