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Wikipedia describes Dutch crunch bread as having sesame oil and rice flour in the topping, although neither of my examples mention the sesame oil, just the rice flour. Punch the dough down and flour a sheet of parchment paper. Semifreddi's Bakery website lists all the bread's ingredients: Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Safflower and/or Sunflower and/or Expeller Pressed Canola Oil, Sugar, Rice Flour, Sea Salt, and Yeast. Once the oven is preheated, place a 6-quart Dutch oven with the cover on in the oven for 30 minutes.
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Continue to bake at 450☏ (230☌) for 30 minutes longer, or until done. The consistency should be spreadable but not too runny, it should drip off the whisk slowly, adjust if needed with rice flour or water. After 20 minutes, remove the top of the pot and place it next to it in the oven. Dutch Crunch Bread Bread 2 1/2 tsp active dry yeast (1 packet or 1/4 ounce) 1/4 cup warm water (105-110F) 1 cup warm milk (105-110F) (nonfat is fine) 1 tbsp sugar 2 tsp vegetable oil 1 1/2 tsp salt 2 1/2 3 1/2 cups all purpose flour. Remove the loaf from the oven and let it cool completely on a rack before slicing. Then, bake at 450☏ (230☌), covered, for 20 minutes.
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Bake for 25 to 30 minutes remove the lid and bake for another 5 to 10 minutes, until the loaf browns fully. In my supermarket, they call it "Dutch crust ," and the topping's ingredients are called out separately: Rice Flour, Palm Shortening, Sugar, Active Dry Yeast. Make a few slashes in the top of your loaf (a lame works well for this), and then put the lid on.
#Baking dutch crunch bread full
Mix on 2nd speed until full gluten development 6-8 minutes. Add the warm milk, sugar, vegetable oil, and salt. Procedure Mix on 1st speed until all ingredients are incorporated 4-5 minutes. Let proof for 5-10 minutes, until frothy. Since no one else is answering this question, I'll take a stab at it even though I have never baked any of this bread, & tasted it for the first time just now. In a large bowl or a stand mixer, add the 2 1/4 teaspoons of yeast with 1/4 cup warm (not hot) water. Does your bread look like this (photo)? From your comments, it seems that you think your bakery's "butter crunch French bread" may be the same bread which is called "Dutch crunch," among other names.