Add yeast and stir briefly let stand until bubbly ( About 10 minutes ). Its a light-textured loaf with a crisp : crust. Lou&Sally Eisenberg From: Bread-Bakers Archives: /pub/reggie/archives/bread/recipe Recipe By : Sunset Magazine NOTES : I made this bread without the Dutch Crunch Topping, and the bread : its self was just great. If made ahead, cover and let stand for up to 15 minutes stir before using. : Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Punch dough down and knead briefly on a lightly floured board to release air. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). To knead with a dough hook, add 1/2 cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky. Store in an airtight container, if necessary.1. Let cool completely on a wire rack before eating. ![]() Let rise for another 20 minutes.īake at 375F for 25-30 minutes, until well browned. 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 15 minutes while you prepare the topping.Ĭombine all topping ingredients in a medium bowl and mix very well. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. 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. Place in a lightly greased by and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. ![]() Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. ![]() Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ cup warm milk (105-110F) (nonfat is fine)ģ/4 cup white rice flour (not sweet rice flour) The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it. I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar. I mentioned Dutch Crunch Bread on my list of five things to eat before you die.
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