Crunch Dutch Bread Recipes

Steps:

• In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
• Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
• For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
• Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
• *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

Steps:

• Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
• Cool to lukewarm.
• Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
• Beat mixture thoroughly, cover and let rise in a warm place until doubled.
• When light, beat again thoroughly.
• Grease and flour three 9" cake pans.
• Fill the pans with dough.
• Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
• Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.

Steps:

• For the rolls:.
• In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand.
• Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
• Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping.
• Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it's ready.
• For the topping:.
• In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.
• Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using.
• Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes.
• Meanwhile, preheat the oven to 400°F.
• Bake the rolls for 25 minutes, or until golden brown.
• *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products.
• You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.

Steps:

• Preheat oven to 350°F.
• Beat honey and sugar until mixture turns light.
• Sift together flours, baking soda, spices and salt.
• Mix into honey mixture alternately with milk, starting and ending with dry ingredients.
• Stir in marmalade and mix well.
• Pour batter into a large loaf pan.
• Bake for about 1 1/4 hours, or until a cake tester comes out clean.
• If the top browns too quickly, cover with foil.
• Cool wrapped in a towel.

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

Steps:

• In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
• Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
• Add in vegetable oil, salt and 2 cups of flour.
• Mix at low speed until the dough comes together.
• Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.).
• Knead for about 4 minutes, until smooth and elastic.
• Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
• Place in a lightly greased bowl and cover with plastic wrap.
• Let rise for 1 hour, or until doubled (or more) in size.
• Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well).
• Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
• Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
• Coat the top of each roll or loaf with the topping (recipe below).
• Let stand for 20 minutes after applying the topping.
• The Topping.
• Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
• The consistency should be like stiff royal icing - spreadable, but not too runny.
• If you pull some up with your whisk it should look like soft peaks.
• Add more water or rice flour as necessary. Let stand 15 minutes.
• Coat the top of each loaf or roll with a thick layer of topping.
• You should err on the side of applying too much topping - a thin layer will not crack properly.
• Sprinkle on the optional salt if you wish-I did.
• Let stand, uncovered, for 15 minutes.
• Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
• The Dutch Cruch topping should crack and turn a nice golden-brown color.