Instructions: I used the dough cycle .

Mix all the ingredients together and set in a warm place for 1 hour. Paint on the top of the rounded bread loaves before proofing.

Makes a delicious crunchy topping.

Shelf life: 2 days wrapped. 10 days wrapped and frozen.

NOTES :
I adapted this recipe from a bakery recipes with 35 lbs of flour originally. The lemons and sour oranges were dry on the tree, there has not been rain lately, so I had to substitute ginger vinegar. Also I had no rice flour, so I used cornstarch in the topping.

Disclaimer: I have no idea why it is called "Dutch Bread". I would not risk again being lynch since the great portuguese bread" controversy.

Despite being a bread made with water, I supposed the topping made it soft. Next time, I will make the topping thicker, perhaps using 2 coats of the topping. The visual effect is beautiful, too. I think I got it from the Baking Master website.

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