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Add a photoServings: 1
Ingredients
- 8 ounce Water
- 1 Tbsp. Yeast
- 1 lb Bread Flour
- 1 tsp Salt
- 1 ounce Granulated Sugar
- 1 ounce Shortening
- 1 tsp Ginger Vinegar
- 1 ounce Water
- 1/4 tsp Granulated Sugar
- 1/4 tsp Yeast
- 1 ounce Rice Flour
- 1/4 tsp Melted Shortening
Directions
- I used the dough cycle .
- Mix all the ingredients together and set in a hot place for 1 hour. Paint on the top of the rounded bread loaves before proofing.
- Makes a delicious crunchy topping.
- Shelf life: 2 days wrapped. 10 days wrapped and frzn.
- NOTES :I adapted this recipe from a bakery recipes with 35 lbs of flour originally. The lemons and sour oranges were dry on the tree, there has not been rain lately, so I had to substitute ginger vinegar. Also I had no rice flour, so I used cornstarch in the topping.
- Disclaimer: I have no idea why it is called "Dutch Bread". I would not risk again being lynch since the great 'portuguese bread" controversy.
- Despite being a bread made with water, I supposed the topping made it soft. Next time, I will make the topping thicker, perhaps using 2 coats of the topping. The visual effect is beautiful, too. I think I got it from the Baking Master website.
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