Its a light-textured loaf with a crisp : crust. Lou&Sally Eisenberg From: Bread-Bakers Archives: /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. If made ahead, cover and let stand for up to 15 minutes stir before using. : 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 ). Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Punch dough down and knead briefly on a lightly floured board to release air. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). 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. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. Add yeast and stir briefly let stand until bubbly ( About 10 minutes ). (from The Bread Bible) 1 tbsp active dry yeast 1/2 cup warm water (105-110F) 1 tbsp sugar 1 tbsp vegetable oil 1/4 tsp salt 3/4 cup white rice flour (not sweet rice flour) In the bowl of an electric mixer, combine yeast, water, milk and sugar.
Add yeast and stir briefly let stand until bubbly ( About 10 minutes ). You may want to bake for around 25 minutes depending on your oven and the level of brown that you'd like to achieve.1. After 18 or 19 minutes check the tops for browning. After the first 10 minutes rotate the sheet pan for even baking. Just be gentle in spreading the glaze and you should be fine.īake your glazed rolls for at least 20 minutes. Do your best to not deflate the dough while spreading the glaze and also try to wipe up as much glaze as you can that gets on the parchment around the dough rolls. You should have something with a glue-like texture.ĭollup a little more than a tablespoon of glaze onto each bun and spread the mixture around so that each one has a thin glaze.
While the oven is preheating, add all of your glaze ingredients to a mixing bowl and whisk to combine.
Place each shaped portion onto a parchment-lined sheet pan.Ĭover shaped dough portions with lightly oiled plastic wrap and place in a warm place for 1 to 1.5 hours.Īt the end of your second rise time, preheat your oven to 425 F (218 C). Roll each dough portion into balls for burger-style buns, or into logs for sub or hoagie-style rolls. 90 is usually great for small hamburger-sized buns. I like to weigh mine into 90 to 110-gram portions. Once the dough is starting to form you're going to knead it by hand for 10 minutes until you have a soft and not sticky dough.Īdd dough to a lightly oiled bowl and place in a warm place covering the bowl with a loosely draped towel or plastic wrap and allow to rise for one hour or until almost doubled.Īfter the dough has almost doubled, deflate the dough and portion. Without a stand mixer, combine all bun ingredients in a large bowl and stir with a spoon until well combined. Using your dough hook, mix on medium speed, kneading for 8 minutes until you have a soft and not-sticky dough. Combine all bun ingredients into the bowl of your stand mixer (if you do not have a stand mixer skip to the next step).
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