#SUNSET MAGAZINE DUTCH CRUNCH BREAD FREE#

I use a 9×13 Cake Pan, let rise as directed, & bake a thick flat loaf – once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. I use my meat slicer or a sharp serrated bread knife to achieve even slices. Allow to cool completely before attempting to cut into slices. Carefully remove loaf from the oven – Within 1-2 minutes, gently turn it out onto its side onto your cooling rack. Unlike regular bread, Do NOT let the loaf sit in the pan to rest.(If it helps, I usually cook mine until I get an internal temperature of 210 – 220 degrees on my digital thermometer). If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. The remaining rise will occur in the oven.

#SUNSET MAGAZINE DUTCH CRUNCH BREAD FREE#

Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled. Don’t let it rise above your loaf pan like regular bread or let it crest the top.

20-30 minutes depending on your room temperature.

Important: Do NOT over-proof the bread – Just let it rise approx.

Preheat your oven to 375° Degrees Fahrenheit.

Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating.

I use USA pans and do not need to coat them.

If necessary, oil and flour your 9×5 Loaf Pan or spray with non-stick coating.

Add the Dry Mix and beat on medium-high for approx.

Add in the proofed Yeast Mix and mix again for just a few seconds.

Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment.

Combine Dry Mix ingredients in small bowl.

In measuring cup, measure & warm milk to just above body temperature – it should be warm to the touch (not hot or cold).

Sunset magazine dutch crunch bread