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1
In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
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2
Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
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3
Add in vegetable oil, salt and 2 cups of flour.
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4
Mix at low speed until the dough comes together.
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5
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.).
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6
Knead for about 4 minutes, until smooth and elastic.
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7
Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
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8
Place in a lightly greased bowl and cover with plastic wrap.
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9
Let rise for 1 hour, or until doubled (or more) in size.
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10
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).
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11
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).
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12
Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
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13
Coat the top of each roll or loaf with the topping (recipe below).
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14
Let stand for 20 minutes after applying the topping.
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15
The Topping.
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16
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
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17
The consistency should be like stiff royal icing - spreadable, but not too runny.
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18
If you pull some up with your whisk it should look like soft peaks.
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19
Add more water or rice flour as necessary. Let stand 15 minutes.
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20
Coat the top of each loaf or roll with a thick layer of topping.
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21
You should err on the side of applying too much topping - a thin layer will not crack properly.
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22
Sprinkle on the optional salt if you wish-I did.
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23
Let stand, uncovered, for 15 minutes.
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24
Bake in a preheated 375u00b0 oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
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25
The Dutch Cruch topping should crack and turn a nice golden-brown color.
