Dutch Crunch Bread

Dutch Crunch Bread

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: Bread, Food

Cuisine: Bread

Servings: 6



  • - BREAD -
  • 2 1/4 tsp yeast
  • 1/4 cup lukewarm water
  • 1 cup lukewarm milk
  • 1 tbsp granulated sugar
  • 2 tsp vegetable oil
  • 3 cups flour
  • 1 1/2 salt
  • ----
  • - TOPPING -
  • 2 1/4 tsp yeast
  • 3/4 cup warm water
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • 1 cup rice flour *Rice Flour is a Must


  1. In the bowl mix the active dry yeast, warm water, and warm milk, sugar, and oil let sit for five minutes to let the active yeast process.
  2. Gradually add in the flour and stir until it forms a rough dough.
  3. Then use a stand mixer with dough hook on speed 2 for 5 minutes. (You can knead the dough by hand, till it forms an elastic ball)
  4. Take the dough out of the mixer, grease the bowl and place the dough back and cover with saran wrap for 1 hour.
  5. Preheat oven to 400°F.
  6. Separate dough into 6 pieces. I form the dough pieces into elongated sandwich sized lengths and flatten out slightly, placing on a cookie tray that has parchment paper. Then cover the dough so that it doesn’t dry out while you make the topping.
  7. Now for the topping you combine the yeast, lukewarm water, sugar, vegetable oil, salt, and rice flour. Let sit for 15 minutes until it becomes slightly frothy. (The consistency will be similar to glue, if not you can add a small amount of water at a time)
  8. Spread the topping on top of the dough, you are going to want a thick layer on the top. Clean up any topping that falls on the tray. Let rise uncovered for 20 minutes.
  9. Place in the oven and bake for 25-30 minutes or until golden brown on top.
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