1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter. 2. Stir in 1 1/2 cups of the flour. To knead with a dough hook, add 1/2 cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky. 3. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping. 4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). 5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Turn loaf out onto a rack and let cool. Makes 1 loaf. : Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using. Lou&Sally Eisenberg firstname.lastname@example.org From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Sunset Magazine NOTES : I made this bread without the Dutch Crunch Topping, and the bread : its self was just great. Its a light-textured loaf with a crisp : crust. Great for sandwiches.
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|Serving Size: 1 Serving (852g)|
|Recipe Makes: 1|
|Calories from Fat: 265 (14%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 24.6mg||8 %|
|Sodium 4002.7mg||138 %|
|Potassium 940mg||25 %|
|Total Carbohydrate 347.8g||102 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 331.8g|
|Protein 44.7g||64 %|
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Calories per serving: 1847
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