Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Be like Rachael Ray and eyeball it.ДЈ/4 cup white rice flour (not sweet rice flour)Д¬ombine all topping ingredients in a medium bowl and mix very well. When dividing the dough, weigh each piece for accuracy. To properly scale dough, weigh the whole amount of dough on a scale, then divide it's weight by the number of servings (which is six in this recipe) to find out how much each one weighs. Let rise for 15 minutes while you prepare the topping. Shape each into an equal sized ball and place on a parchment-lined baking sheet. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. An example: on top of the refrigerator or television, on the top of an oven that is preheating. Let rise for 1 hour or until doubled in size in a warm place. Place in a lightly greased bowl and cover with plastic wrap. If your dough has nuts, seeds, or other large pieces in it, it won't work because the gluten strands are being torn by the additives. If not, then it's time to proof the bread. If it tears easily, you should knead the dough more. After about 5 minutes of kneading, pinch off a small piece and stretch the dough into a thin, translucent windowpane or membrane.

Also called a membrane test, it's to determine if the gluten in your bread has been properly developed. If you feel compelled, do a windowpane test. Actually, I was trying to reduce my dishes because I really hate washing dishes. I used a spoon to mix everything in a medium mixing bowl and then I turned out the dough on a lightly floured piece of wax paper. I did it old school and prepared everything by hand. I was lazy and did not bring out the mixer. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer, combine yeast, water, milk and sugar. I used 100% brown rice flour (because that was all I could find at Whole Foods) and soy milk to attempt to make it vegan. It turned out great! I couldn't tell much difference between the all-purpose flour and the rice flour. Today I tried my hand at making the dutch crunch a gluten-free bread, too. Nicole, formerly of Bakingsheet, at Baking Bites provided this recipe and she really did do a great job with this one.ДЄs I've said before, recipes are only guidelines, except in baking when measurements are crucial and of utmost importance.Дў 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ДЎ tbsp Dixie Crystals Extra Fine Granulated Sugar I researched multiple recipes and this one really does seem to be the best. This is not my recipe but I followed this one and it turned out to be pretty good. I honestly plan on bringing it to the east coast on a large scale somehow. I extolled the joys of the dutch crunch bread in my last post and I couldn't resist its charms.

Dutch crunch bread loaf recipe