The Pioneer Woman Tasty Kitchen
Profile Photo

Dutch Crunch Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Soft white bread, topped with a crunchy, unique topping.

Ingredients

  • FOR THE BREAD:
  • 2-¼ teaspoons Active Dry Yeast
  • ¼ cups Warm Water
  • 1 cup Milk
  • 1-½ Tablespoon Sugar
  • 2 Tablespoons Olive Oil
  • 1-½ teaspoon Salt
  • 4 cups All-purpose Flour
  • FOR THE TOPPING:
  • 4-½ teaspoons Active Dry Yeast
  • 1-¼ cup Warm Water
  • 2 Tablespoons Sugar
  • 2 Tablespoons Vegetable Oil
  • ½ teaspoons Salt
  • 1-½ cup White Rice Flour

Preparation

To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer. Let stand for 5 minutes until bubbles start to form on the surface.

Attach the bread hook to the stand mixer and add the oil, salt and flour. Mix on medium-low speed until a dough ball starts to form. Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms.

Place the dough ball in a large, greased bowl. Cover with plastic wrap and place in a turned-off oven to rise until it’s doubled in size, about 1 hour.

When the dough is almost done rising, make the Dutch crunch topping. In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour). Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency. It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl. Allow the topping to sit for 15 minutes.

When the dough has doubled in size, transfer it to a lightly floured surface. Dust the complete surface of the dough with flour. Divide the dough into 6 pieces. If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces. Roll each piece of dough into a ball. Place on a parchment-lined (or silicone-lined) baking sheet. Place a clean towel over the baking sheet, and let sit for 15 minutes.

Preheat the oven to 380 F.

Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping. Be generous with the topping, you want a thick layer so it’s able to crack properly.

Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes. Allow the rolls to cool slightly before eating.

These last up to 1 week in a sealed container in the refrigerator.

The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaum’s The Bread Bible. The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate