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Dutch Crunch Bread
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Recipe Information
Description:
from The Fog City Diner Cookbook -variation on Diner White Bread

Source:
nutcake

Serves/Makes:4 loaves or 12 to 16 rolls

Ingredients
  • 2 pkgs active dry yeast
  • 2 cups (475 ml) lukewarm water
  • 2 cups (475 ml) milk
  • 1/4 cup (60 ml) unsalted butter, room temp
  • 3 tbsp (45 ml) sugar
  • 9 to 10 cups (2350 ml) flour
  • 1 tbsp (15 ml) olive oil
  • Topping:
  • 1 tbsp (15 ml) sugar
  • 1 ounce (4 pkges) active dry yeast
  • 3/4 cup (175 ml) rice flour
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) olive oil
  • 1/2 cup (125 ml) water
Preparation
  • In large bowl, sprinkle the yeast over 1 cup (225 ml) water.
  • Stir and let sit for 10 min.
  • Combine milk, 1 cup (225 ml) water, butter and sugar in saucepan.
  • Heat until butter is melted. Cool to lukewarm and stir into yeast.
  • Gradually add the flour and salt until dough is thoroughly combined.
  • Knead 3 to 5 minutes.
  • Brush a bowl with 1/2 the oil, add dough and turn over. Cover with towel.
  • Let rise until double in volume, about 1 hour; punch down, knead briefly.
  • Brush 4 9x5 inch loaf pans with oil.
  • Divide the dought into 4 and roll into loaf shape; place in pans.
  • Or shape into rolls andplace on baking sheet, lined with parchment paper.
  • You can sprinkle pan with cornmeal first, if desired for extra crunch.
  • Spread topping (optional) over loaves. Cover loosely.
  • Let rise until double, about 1 hour.
  • Preheat oven to 350 F, for 30 minutes.
  • Bakes loaves for 50 minutes until crust is golden.
  • Or bake rolls for 25 to 40 minutes.
  • Cool on racks.
Comments
I have not made these, but have enjoyed these rolls at the Fog City Diner in San Francisco many times. This is a very good cookbook, c 1993 by Cindy Pawlcyn, Ten Speed Press P.O. Box 7123 Berkeley, CA 94707.

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