Daring Bakers March Challenge – 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!

This was a joint effort, I left the bread making to breadhead (always better, and I’ve not no patience for all the waiting and kneading), and I made the crunch topping.  We used Dan Lepards Simple Milk Loaf to make rolls, and the dutch crunch made them lovely and crusty.  The oven even decided to kick in and make them nice and crisp (perhaps a little too crisp towards the back!).

Our sandwich was whatever was in the cupboard, so went with a classic combo of tuna, mayo, avocado and tomato.  Tasty dinner!

Nice Buns!

 

Cheese, chorizo and roasted pepper sandwich

 

 

Tuna, Mayo tomato and avocado sandwich

 

 

Dutch Crunch Topping (Daring Bakers)

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls.

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ 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)

Directions:

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color.

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5 responses

  1. Pingback: Another Momofuku Milk Bar Hit; Compost Cookies | scramtucker

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