Cover with a clean towel and let rise while you prepare the topping.Ĩ. See below for tips on shaping round loaves and rolls.ħ. 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). Once the dough has risen, turn it out onto a lightly floured surface and divide it into desired portions. Let rise for 1 hour, or until doubled in size.Ħ. Place in a lightly greased bowl and cover with plastic wrap. I used an additional 1 cup of flour for this step.ĥ. As soon as the dough isn't sticking to the counter or your hands and it's smooth and springy, stop kneading. Add flour to the counter as the sticky dough picks it up. As you knead, sprinkle flour over the dough and knead it into the dough. Turn out onto a generously floured surface and knead for several minutes. At this point, I had added only 2 cups of flour after the original 4.Ĥ. If it puddles and sticks all over the sides once the flour is picked up, continue adding flour in increments. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl and the dry flour is picked up from the bottom and sides. Using a wooden spoon, mix until the dough comes together.ģ.
Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).Ģ.
In a large mixing bowl, combine yeast, water, milk and sugar. Up to 8 cups bread flour (or all purpose is ok too)ġ.
#Dutch crunch bread nyc pdf
You can find the original pdf version here.Ĥ tablespoons oil (plus additional oil for greasing bowl during rising) The recipe below is based on my experience. The recipe for the bread below came from The Bread Bible and an adaptation of a recipe found on. The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. Dutch Crunch Bread makes 2 large round loaves or 12 sandwich rolls
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