Dutch Crunch Bread Recipe

Name: Dutch Crunch Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkgs active dry yeast; 2 cups (475 ml) lukewarm water; 2 cups (475 ml) milk; 1/4 cup (60 ml) unsalted butter, room temp; 3 tbsp (45 ml) sugar; 9 to 10 cups (2350 ml) flour; 1 tbsp (15 ml) olive oil; 1 tbsp (15 ml) sugar; 1 ounce (4 pkges) active dry yeast; 3/4 cup (175 ml) rice flour; 1 tsp (5 ml) salt; 1 tbsp (15 ml) olive oil; 1/2 cup (125 ml) water

Servings: persons

2 pkgs active dry yeast
2 cups (475 ml) lukewarm water
2 cups (475 ml) milk
1/4 cup (60 ml) unsalted butter, room temp
3 tbsp (45 ml) sugar
9 to 10 cups (2350 ml) flour
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) sugar
1 ounce (4 pkges) active dry yeast
3/4 cup (175 ml) rice flour
1 tsp (5 ml) salt
1 tbsp (15 ml) olive oil
1/2 cup (125 ml) water

1
In large bowl, sprinkle the yeast over 1 cup (225 ml) water.
2
Stir and let sit for 10 min.
3
Combine milk, 1 cup (225 ml) water, butter and sugar in saucepan.
4
Heat until butter is melted.
5
Cool to lukewarm and stir into yeast.
6
Gradually add the flour and salt until dough is thoroughly combined.
7
Knead 3 to 5 minutes.
8
Brush a bowl with 1/2 the oil, add dough and turn over.
9
Cover with towel.
10
Let rise until double in volume, about 1 hour; punch down, knead briefly.
11
Brush 4 9x5 inch loaf pans with oil.
12
Divide the dought into 4 and roll into loaf shape; place in pans.
13
Or shape into rolls andplace on baking sheet, lined with parchment paper.
14
You can sprinkle pan with cornmeal first, if desired for extra crunch.
15
Spread topping (optional) over loaves.
16
Cover loosely.
17
Let rise until double, about 1 hour.
18
Preheat oven to 350 F, for 30 minutes.
19
Bakes loaves for 50 minutes until crust is golden.
20
Or bake rolls for 25 to 40 minutes.
21
Cool on racks.

1202

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pkgs active dry yeast, 2 cups (475 ml) lukewarm water, 2 cups (475 ml) milk, 1/4 cup (60 ml) unsalted butter, room temp, and more.

Yes, Dutch Crunch Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dutch Crunch Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions