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Daring Bakers March Challenge : Dutch Crunch Bread…its a jungle out there !

Even though I had completed the Daring Bakers March challenge on time, I’m  posting a day late. I hope I dont make this a habit and try and get on top of the monthly challenge from the beginning itself. This month’s Daring Bakers challenge is the quintessential Dutch Crunch Bread from the Bay Area. Interestingly it is marketed as Tiger bread (Tijgerbrood in Dutch), or Giraffe bread as the rice flour topping on the white sandwich bread when baked takes an animal skin like appearance. Dutch Crunch actually refers to this topping of rice flour which imparts a characteristic crunch to an otherwise simple white sandwich loaf.

My mom and sister were visiting and we had a fun time baking the bread togther.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Dutch Crunch Bread:

White sandwich bread

2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup warm milk (I used full fat milk)
1 tbsp sugar
2 tsp vegetable oil
1 1/2 tsp salt
2 1/2 – 3 1/2 cups all purpose flour

Dutch crunch Topping

1 tbsp active dry yeast
1/2 cup warm water
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour

Method:

In a medium bowl combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 15 minutes. In a bigger bowl take 2 cups of flour and add salt to it. Now add the vegetable oil to the yeast mixture. Make a well in the centre of the flour and add in the yeast mixture. Mix by hand till you get a very sticky dough. Add remainging flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead for about 2 minutes until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. (For some reason I could make only 5 balls of the total dough.) Shape each into a ball and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.
Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes.

Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes.

Bake at 190° C for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary.  

The second part of the challenge was to make a one of a kind sandwich with this bread. Since I was running short of time I made a sandwich with the simplest possible ingredients in my pantry. I cut one of the loaves in half and made a filling of cucumber and tomato slices, a cheddar cheese slice and some mustard and mayo to spruce up the taste. Nevertheless it tasted good and was very well enjoyed by my husband as a pre dinner snack.

Thank you Sara and Erica for introducing us to this great variety of bread!

Recipe source: The recipe for the Dutch Crunch topping is from The Bread Bible.
The recipe for the white sandwich roll is from Baking Bites.
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