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Ingredientes
- 3/4 c. water warmed
- 1 tsp sugar
- 1 pkt active dry yeast
- 1/2 tsp salt
- 1 Tbsp. butter or possibly margarine melted
- 2 1/2 c. all-purpose flour
- 2 tsp sugar
- 2 pkt active dry yeast
- 1/4 tsp salt
- 6 Tbsp. white rice flour
- 1 tsp salad oil
- 1/3 c. water hot
Direcciones
- 1. Combine hot water and sugar in a bowl. Add in yeast and stir briefly; let stand till bubbly ( About 10 min ). Add in salt and butter.
- 2. Stir in 1 1/2 c. of the flour.
- To knead with a dough hook, add in 1/2 c. more flour and beat on high speed till dough is springy and pulls away from sides of bowl
- ( about 8 min ), adding more flour, few Tbsp. at a time, if dough is sticky.
- 3. Cover with plastic wrap and let rise in a hot place till doubled
- ( 45 to 60 min). 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 hot place till puffy ( 20 to 25 min ).
- 5. Bake in a 375 degrees F oven till deep golden (50 to 60 min).
- Turn loaf out onto a rack and let cold.
- Makes 1 loaf.
- Dutch Crunch Topping
- In a large bowl stir together all the ingredients and cover and let rise in a hot place till double (35 to 40 min ). Stir well. If made ahead, cover and let stand for up to 15 min; stir before using.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 507g | |
| Calories 1607 | |
| Calories from Fat 182 | 11% |
| Total Fat 20.89g | 26% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1846mg | 77% |
| Potassium 803mg | 23% |
| Total Carbs 306.57g | 82% |
| Dietary Fiber 14.3g | 48% |
| Sugars 13.51g | 9% |
| Protein 43.97g | 70% |
