Dutch Crunch Bread

• 2 pkgs active dry yeast
• 2 cups (475 ml) lukewarm water
• 2 cups (475 ml) milk
• 1/4 cup (60 ml) unsalted butter, room temp
• 3 tbsp (45 ml) sugar
• 9 to 10 cups (2350 ml) flour
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) sugar
• 1 ounce (4 pkges) active dry yeast
• 3/4 cup (175 ml) rice flour
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) olive oil
• 1/2 cup (125 ml) water

1. In large bowl, sprinkle the yeast over 1 cup (225 ml) water.
2. Stir and let sit for 10 min.
3. Combine milk, 1 cup (225 ml) water, butter and sugar in saucepan.
4. Heat until butter is melted.
5. Cool to lukewarm and stir into yeast.
6. Gradually add the flour and salt until dough is thoroughly combined.
7. Knead 3 to 5 minutes.
8. Brush a bowl with 1/2 the oil, add dough and turn over.
9. Cover with towel.
10. Let rise until double in volume, about 1 hour; punch down, knead briefly.
11. Brush 4 9x5 inch loaf pans with oil.
12. Divide the dought into 4 and roll into loaf shape; place in pans.
13. Or shape into rolls andplace on baking sheet, lined with parchment paper.
14. You can sprinkle pan with cornmeal first, if desired for extra crunch.
15. Spread topping (optional) over loaves.
16. Cover loosely.
17. Let rise until double, about 1 hour.
18. Preheat oven to 350 F, for 30 minutes.
19. Bakes loaves for 50 minutes until crust is golden.
20. Or bake rolls for 25 to 40 minutes.
21. Cool on racks.

active dry yeast, water, milk, unsalted butter, sugar, flour, olive oil, sugar, pkges, rice flour, salt, olive oil, water

Taken from online-cookbook.com/goto/cook/rpage/000817 (may not work)