The recipe is simple, quick, and addictive.ġ tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The Dutch Cruch topping should crack and turn a nice golden-brown color. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.Ĥ. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. Let stand, uncovered, for any additional time your recipe recommends. You should err on the side of applying too much topping – a thin layer will not crack properly.ģ. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. Coat the top of each loaf or roll with a thick layer of topping. Add more water or rice flour as necessary. If you pull some up with your whisk, as shown below, it should drip off slowly. The consistency should be like stiff royal icing – spreadable, but not too runny. Combine all ingredients in a large bowl and beat with a whisk beat hard to combine. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).Ģ tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeastġ cup (240 ml) warm water (105-115º F) (41-46☌)ġ½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)ġ. We’ve provided this recipe first because it is the mandatory aspect of the challenge. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half. Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. The recipes for the breads we’ve suggested came from The Bread Bible and an adaptation of a recipe found on (). Recipe Source: The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The sandwiches we made had proscuitto, tomato, sliced polski-orgorki pickles and semi-dried tomatoes, topped with Persian Feta. I would also recommend eating it with olive oil, caramelised balsamic vinegar and dukkah. We used the rolls for sandwiches (I was going to use them as buns for veggie burgers, bit didn’t get around to making the veggie burger patties), and the loaf was warmed in the oven the next day and eaten with slow cooked beef in red wine with cous cous. I used the suggested amount and had a nice thick layer on top of my bread. The Dutch crunch topping was very interesting to make, as it contains yeast and rice flour, and is like a bread dough in some ways. I tried one of the bread recipes that was given as a suggestion, and it is one of the best quick breads I have made, with a lovely soft inside, I will be making it again. This month we had a few challenges, to make a bread, to use the Dutch crunch topping (also called Tiger bread due to its appearance once cooked), and the make a sandwich. We still have our sourdough starter, and it is really working nicely now, hopefully Nick will do a guest post on it in the future. I must admit I have really enjoyed trying all these new recipes, I know I never would had gotten around to making most of them, or even finding the recipes on the internet. It has been a few months of bread challenges for the Daring Bakers. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! 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.
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