Activate the yeast (if using active dry): Mix warm milk with sugar and sprinkle in the yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, skip activation and add it directly to the flour.

Make the dough: In a large bowl, combine flour and salt. Add milk mixture (or milk, sugar, and instant yeast), butter, and egg if using. Stir with a spoon until a shaggy dough forms.

Knead until smooth: Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 5–7 minutes, until the dough is smooth, elastic, and just slightly tacky.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.

Shape the loaf: Gently press out air. Pat into a rectangle, roll tightly into a log, and pinch the seam. Place seam-side down in a greased 9x5-inch loaf pan.

Second rise: Cover and let rise until the dough crowns about 1 inch over the rim, 45–60 minutes depending on room temperature.

Mix the Dutch crunch paste: In a bowl, whisk rice flour, sugar, salt, and yeast. Add oil and 1/2 cup warm water. Stir to a thick, spreadable paste—like pancake batter. Add more water a spoonful at a time if too thick.

Apply the topping: Gently spread a generous layer of paste over the risen loaf, completely covering the top and a bit down the sides. The thicker the layer, the bolder the crackle.

Bake: Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until the crust is deep golden and crackled and the internal temperature hits about 195–200°F (90–93°C).

Cool: Let the loaf rest in the pan for 10 minutes, then transfer to a rack to cool completely before slicing. This sets the crumb and keeps slices neat.