Bake at 375 degrees F for 25 to 30 minutes, until well browned.
#DUTCH CRUNCH BREAD RECIPE HOW TO#
#DUTCH CRUNCH BREAD RECIPE FREE#
This recipe calls for bread roll sized balls at roughly 85 grams each but feel free to make larger sandwich rolls.
The liquid component of this recipe calls for milk and both dairy and nondairy options work well.You may not need all of the paste and my tip is to be very generous when applying it to the rolls for more pronounced cracks on the surface.
Switch to the dough hook (if using) and add another cup of flour. Add the warm milk, sugar, vegetable oil, and salt. Let proof for 5-10 minutes, until frothy. The rice flour paste proportions I used were borrowed from Foodgeek’s video here and it works very well. In a large bowl or a stand mixer, add the 2 1/4 teaspoons of yeast with 1/4 cup warm (not hot) water.Feel free to replace half of the oil amount with sesame oil. Knead the dough for 10 minutes and then place in an oiled bowl and set aside until double in volume. Also add melted butter and mix to form a soft dough. Mix milk and vinegar and once it curdles, add it to the dry mix. For the rice flour topping, tradition calls for using sesame oil but my recipe here omits it. Procedure: Mix together maida, sugar, salt, instant yeast.