Dutch Crunch Bread Recipe

Name: Dutch Crunch Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Dutch Crunch Bread

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