Instructions: 1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter.

2. Stir in 1 1/2 cups of the flour.

To knead with a dough hook, add 1/2 cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl

( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky.

3. Cover with plastic wrap and let rise in a warm place until doubled

( 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping.

4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ).

5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes).

Turn loaf out onto a rack and let cool.

Makes 1 loaf.

Dutch Crunch Topping

In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using.

NOTES : I made this bread without the Dutch Crunch Topping, and the bread its self was just great. Its a light-textured loaf with a crisp crust. Great for sandwiches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.