Dutch Crunch Bread

Ingredients

• Warm water (1 cup (110°f/43°c))
• Sugar (2 tablespoons)
• Active dry yeast (2 teaspoons)
• Vegetable oil (3 tablespoons)
• Bread flour (3 cups)
• Salt (1 teaspoon)
• Rice flour (1 cup)
• Additional warm water for topping (1/3 cup)
• Additional sugar for topping (1 tablespoon)
• Additional active dry yeast for topping (1/2 teaspoon)
• Additional vegetable oil for topping (2 tablespoons)
• Additional salt for topping (1/4 teaspoon)

Instructions

1. In a large bowl, combine the warm water (110°F/43°C), 2 tablespoons sugar, and 2 teaspoons of active dry yeast. Let sit for 5 minutes, or until foamy, indicating the yeast is active.
2. Add 3 cups of bread flour, 1 teaspoon of salt, and 3 tablespoons of vegetable oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough is rising, prepare the Dutch Crunch topping. In a medium bowl, combine 1 cup of rice flour, 1/3 cup warm water, 2 tablespoons vegetable oil, 1 tablespoon sugar, 1/2 teaspoon active dry yeast, and 1/4 teaspoon salt. Stir until smooth and let it sit at room temperature for 15 minutes.
6. Preheat the oven to 375°F (190°C).
7. Once the dough has risen, punch it down and divide it into 6 equal pieces. Shape each piece into a round ball and place them on a baking sheet lined with parchment paper.
8. Carefully spread the Dutch Crunch topping over each round of dough.
9. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the topping is crackled. The internal temperature of the bread should reach 190°F (88°C).
10. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before slicing.