Dutch crunch bread on east coast2/3/2024 I used a spoon to mix everything in a medium mixing bowl and then I turned out the dough on a lightly floured piece of wax paper. I did it old school and prepared everything by hand. I was lazy and did not bring out the mixer. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer, combine yeast, water, milk and sugar. I used 100% brown rice flour (because that was all I could find at Whole Foods) and soy milk to attempt to make it vegan. It turned out great! I couldn't tell much difference between the all-purpose flour and the rice flour. Today I tried my hand at making the dutch crunch a gluten-free bread, too. Nicole, formerly of Bakingsheet, at Baking Bites provided this recipe and she really did do a great job with this one.Īs I've said before, recipes are only guidelines, except in baking when measurements are crucial and of utmost importance.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ tbsp Dixie Crystals Extra Fine Granulated Sugar ![]() I researched multiple recipes and this one really does seem to be the best. This is not my recipe but I followed this one and it turned out to be pretty good. I honestly plan on bringing it to the east coast on a large scale somehow. I extolled the joys of the dutch crunch bread in my last post and I couldn't resist its charms.
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