Daring Bakers March 2012 - Dutch Crunch Bread and Prosciutto Sandwiches

INGREDIENTS

1 tbsp

1 packet active dry yeast

1/4 cup

warm water (41-43 degrees C/105-110 degrees F)

1 cup

warm milk (41-43 degrees C/105-110 degrees F (I used whole milk))

1 1/2 tbsp

sugar

2 tbsp

sunflower oil

1 1/2 tsp

salt

up to 4 cups all purpose flour

For the topping:

1 tbsp

1 packet active dry yeast

1/2 cup

warm water (41-43 degrees C/105-110 degrees F)

1 tbsp

sugar

1 tbsp

sesame oil

1/4 tsp

salt

3/4 cup

rice flour

For the sandwich:

prosciutto (go for the good quality stuff)

oil packed sundried tomatoes

spring mix with arugula

mozzarella balls (thinly sliced)

mayonnaise

basil pesto (optional)