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. The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.I mentioned Dutch Crunch Bread on my list of five things to eat before you die. The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaum’s The Bread Bible. These last up to 1 week in a sealed container in the refrigerator. Allow the rolls to cool slightly before eating. Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes. Be generous with the topping, you want a thick layer so it’s able to crack properly. Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping. Place a clean towel over the baking sheet, and let sit for 15 minutes. Place on a parchment-lined (or silicone-lined) baking sheet. If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces. Dust the complete surface of the dough with flour. When the dough has doubled in size, transfer it to a lightly floured surface. It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl. Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency. In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour). When the dough is almost done rising, make the Dutch crunch topping. Cover with plastic wrap and place in a turned-off oven to rise until it’s doubled in size, about 1 hour. Place the dough ball in a large, greased bowl. Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms. Mix on medium-low speed until a dough ball starts to form. Let stand for 5 minutes until bubbles start to form on the surface.Īttach the bread hook to the stand mixer and add the oil, salt and flour. To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |