Name: Dutch Crunch Bread
Ingredients: 3/4 c Water; warmed; 1 ts Sugar; 1 pk Active dry yeast; 1/2 ts Salt; 1 tb Butter or margarine; melted; 2 1/2 c All-purpose flour; Dutch Crunch Topping:; 2 ts Sugar; 2 pk Active dry yeast; 1/4 ts Salt; 6 tb White rice flour; 1 ts Salad oil; 1/3 c Water; warm

You cannot break men’s hearts by jesting with them, or telling them a smooth tale, or pronouncing a gaudy oration. Men will not cast away their dearest pleasures at the drowsy request of one that seems not to mean as he speaks, or to care much whether his request be granted or not. If you say that the work is God’s, and He may do it by the weakest means, I answer, It is true, He may do so; but yet His ordinary way is to work by means, and to make not only the matter that is preached, but also the manner of preaching instrumental to the work.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Breads, Hand made	1	Servings

INGREDIENTS

3/4	c	Water; warmed
1	ts	Sugar
1	pk	Active dry yeast
1/2	ts	Salt
1	tb	Butter or margarine; melted
2 1/2	c	All-purpose flour
		Dutch Crunch Topping:
2	ts	Sugar
2	pk	Active dry yeast
1/4	ts	Salt
6	tb	White rice flour
1	ts	Salad oil
1/3	c	Water; warm

INSTRUCTIONS

1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let
stand until bubbly ( About 10 minutes ). Add salt and butter.
2. Stir in 1 1/2 cups of the flour.
To knead with a dough hook, add 1/2 cup more flour and beat on high speed
until dough is springy and pulls away from sides of bowl ( about 8 minutes
), adding more flour, few  tablespoons at a time, if dough is sticky.
3. Cover with plastic wrap and let rise in a warm place until doubled ( 45
to 60 minutes). Meanwhile, prepare Dutch Crunch Topping.
4. Punch dough down and knead briefly on a lightly floured board to release
air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread
topping over dough. Let stand, uncovered, in a warm place until puffy ( 20
to 25 minutes ).
5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes).
Turn loaf out onto a rack and let cool.
Makes 1 loaf.
:           Dutch Crunch Topping
In a large bowl stir together all the ingredients and cover and let  rise
in a warm place until double (35 to 40 minutes ). Stir well. If made ahead,
cover and let stand for up to  15 minutes; stir before using.
Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Sunset Magazine
NOTES : I made this bread without the Dutch Crunch Topping, and the bread
:            it's self was just great. It's a light-textured loaf with
a crisp
:            crust. Great for sandwiches.

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