I extolled the joys of the dutch crunch bread in my last post and I couldn't resist its charms. I honestly plan on bringing it to the east coast on a large scale somehow.
This is not my recipe but I followed this one and it turned out to be pretty good. I researched multiple recipes and this one really does seem to be the best. Nicole, formerly of Bakingsheet, at Baking Bites provided this recipe and she really did do a great job with this one.
As I've said before, recipes are only guidelines, except in baking when measurements are crucial and of utmost importance.
Dutch Crunch Bread
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F)
1 tbsp sugar
2 tsp vegetable oil
1 1/2 tsp salt
2 1/2 - 3 1/2 cups all purpose flour
Today I tried my hand at making the dutch crunch a gluten-free bread, too. It turned out great! I couldn't tell much difference between the all-purpose flour and the rice flour. I used 100% brown rice flour (because that was all I could find at Whole Foods) and soy milk to attempt to make it vegan.
In the bowl of an electric mixer, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
I was lazy and did not bring out the mixer. I did it old school and prepared everything by hand. I used a spoon to mix everything in a medium mixing bowl and then I turned out the dough on a lightly floured piece of wax paper. Actually, I was trying to reduce my dishes because I really hate washing dishes....
I knead you so much right now.
If you feel compelled, do a windowpane test. Also called a membrane test, it's to determine if the gluten in your bread has been properly developed. After about 5 minutes of kneading, pinch off a small piece and stretch the dough into a thin, translucent windowpane or membrane. If it tears easily, you should knead the dough more. If not, then it's time to proof the bread. If your dough has nuts, seeds, or other large pieces in it, it won't work because the gluten strands are being torn by the additives.
Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour or until doubled in size in a warm place. An example: on top of the refrigerator or television, on the top of an oven that is preheating.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into an equal sized ball and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.
To properly scale dough, weigh the whole amount of dough on a scale, then divide it's weight by the number of servings (which is six in this recipe) to find out how much each one weighs. When dividing the dough, weigh each piece for accuracy. That's how baker's do it. And you can do it too. If you don't have a scale, that's OK. Be like Rachael Ray and eyeball it.
1 tbsp active dry yeast
1/2 cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)
Combine all topping ingredients in a medium 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 the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary.
Overall, I think I did a great job. I'm not a baker but I do it well and I don't have many problems when I put yeasted items in the oven.
I hope your bread turns out just a yummy or even better!