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Posts Tagged ‘dutch crunch 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. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

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More likely known as Tiger Bread, this was my first time using yeast. The version I made was a soft white bread with the crunchy, rice flour topping. It was certainly interesting. I was like a child on Christmas morning when I discovered my dough had actually doubled in size. Oh the wonder! Hopefully you can manage to be much cooler than me if you decide to make this.

As for the sandwich part, does eating it with white chocolate spread count? How about lemon curd? I baked it on Saturday night and it didn’t stick around long enough to give me a chance to make a proper sandwich! Anyway, it tasted most amazing with just a bit of butter, while still a tad warm.

Ingredients (makes 2 loaves).

For the bread:

One 7g pack active dry yeast

60ml warm water

240ml warm milk

20g sugar

2 tablespoons sunflower oil

1 1/2 teaspoons salt

300g to 600g plain flour

For the topping:

Two 7g packs active dry yeast

240ml warm water

30g sugar

2 tablespoons sunflower oil

1/2 teaspoon salt

240g white rice flour

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  • Combine yeast, water, sugar and milk and let sit for five minutes.
  • Add sunflower oil, salt and 300g of the flour. Gradually add more flour until the dough comes together and pulls away from the sides of the bowl.
  • Knead on a floured surface until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap. Let it rise for an hour, or until doubled in size.
  • Preheat your oven to 180°C.
  • Combine all the topping ingredients in a large bowl and beat until smooth and thick. Let this stand for 15 minutes.
  • Again on a floured surface, shape your dough into loaves, being careful not to handle it too much. Cover with plastic wrap and let them sit for 15 minutes. Then spoon the topping onto your loaves and bake for 20-25 minutes, until golden brown with a cracked top. If you tap them, they should sound hollow.
  • Allow to cool slightly (I don’t expect you to wait until they’ve gone cold!) and enjoy.

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