All Hail the Dutch!

Deb keeps posting about wheat this, healthy that, her plants on water rations so I thought I would chime in as her not-so-healthy but really tasty nemesis - White Bread Girl! I have been playing with a Dutch Crunch recipe and think I have it now. I have a pic but it's stuck in my camera...sorry!

Dutch Crunch Bread

2 - 1/2 tsp active dry yeast
2 tsp vegetable oil
1/4 cup warm water (105 to 110F)
1 - 1/2 tsp salt
1 cup warm milk (105 to 110F)
2 - 1/2 to 3 - 1/2 cups all purpose flour
1 tbsp sugar

Topping

1 tbsp active dry yeast
1/2 cup warm water (105 to 110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (Not sweet rice flour)

Bread: In a large bowl combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes until the yeast is absorbed. Add vegetable oil, salt, and about 2 cups of flour. Stir until well mixed. Add remaining flour a couple of tablespoons at a time until the dough pulls away from the sides of the bowl. Turn out on to a lightly flour surface and knead for about 4 minutes, until smooth and elastic. Place in lightly greased bowl and cover with plastic wrap (don't stick it around the dough just cover the top). Let rise about 1 hour until double in size.

Once dough has risen, turn it out onto a lightly floured surface and divide it into either two medium sized loaves or into 10 to 12 rolls. Place on a lined baking sheet: cover & let rise for 15 minutes while you prepare the topping.

Combine all topping ingredients in a medium bowl and mix thoroughly. Let it stand until the rolls are done rising.

Spread a generous layer of topping on each roll (think of it as a spooned on icing) - don't worry if it runs on to the pan. Let rise for another 20 minutes.

Bake at 375' for 20 to 25 minutes until the topping is golden brown. Let cool 5 minutes. To reheat place in foil in 375' oven for 10 minutes.