Dutch Crunch Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the warm water and softened butter. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
2. Shape the bread
   Punch down the dough and divide it into 8 equal pieces for rolls or shape into a single loaf. For rolls, shape each piece into a ball and place on a parchment-lined baking sheet. For a loaf, shape the dough and place in a greased 9×5-inch loaf pan. Cover loosely and let rise for 30 minutes.
3. Make the crunch topping
   While the dough is rising for the second time, prepare the Dutch crunch topping. In a medium bowl, mix together the rice flour, yeast, sugar, and salt. Add the oil and warm water, stirring until the mixture forms a thick paste. It should have the consistency of thick pancake batter. If too thick, add a little more water; if too thin, add more rice flour.
4. Apply the topping
   Once the bread has risen for 30 minutes (it won't be fully risen yet), use a spoon or pastry brush to cover the top of each roll or the loaf with a thick layer of the rice flour paste. The paste should be about 1/8 inch thick. Don't smooth it out; the uneven application will create the signature crackled pattern.
5. Final rise and preheat
   Allow the bread to continue rising for another 20-30 minutes with the topping applied. Meanwhile, preheat your oven to 375°F (190°C).
6. Bake the bread
   Bake the rolls for 20-25 minutes or the loaf for 30-35 minutes, until the bread is golden brown and the topping has formed the characteristic cracked pattern. The Dutch crunch topping should be crispy and lightly browned. The bread is done when it sounds hollow when tapped on the bottom.
7. Cool and serve
   Remove from the oven and transfer to a wire rack to cool completely. The crackled topping will continue to develop its distinctive pattern as it cools. Once cooled, the bread can be sliced and served. Dutch Crunch Bread is perfect for sandwiches or as a side with soups and stews.