DUTCH CRUNCH BREAD WHERE TO BUY PDF
DUTCH CRUNCH BREAD WHERE TO BUY CRACK

Do not let too much topping pool up at the bottom of your dough, as it will create a hard dark foot and too much crunch on the bottom of your bread.ģ.

DUTCH CRUNCH BREAD WHERE TO BUY CRACK

You should err on the side of applying too much topping – a thin layer will not crack properly. Spoon the topping onto the top of the dough and guide it around as it drips over the sides. Coat the top of each loaf or roll with a thick layer of topping. Add more water or rice flour as necessary. Mine was the consistency of a thin honey. 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. Several drop of very toasty sesame oil (optional)ġ. Let cool on a wire rack before eating.ĭutch Crunch (Tiger Bread) Topping for 2 large loaves or 12 rolls (you won't use it all)Ĭan be used on any kneaded yeast bread dough.ġ½ cups rice flour (white or brown NOT sweet or glutinous rice flour-increase by 1 cup or more for homemade rice flour) Increase browning by baking closer to the top of the oven. Rotate pans half way through if you need to bake them on the top and bottom racks. Once you’ve applied the topping, bake in a preheated 375✯ oven for 25-30 minutes, until well browned. Coat the top of each roll or loaf with the topping as described below.ĩ. Cover with a clean towel and let rise while you prepare the topping.Ĩ. See below for tips on shaping round loaves and rolls.ħ.

Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). Once the dough has risen, turn it out onto a lightly floured surface and divide it into desired portions. Let rise for 1 hour, or until doubled in size.Ħ. Place in a lightly greased bowl and cover with plastic wrap. I used an additional 1 cup of flour for this step.ĥ. As soon as the dough isn't sticking to the counter or your hands and it's smooth and springy, stop kneading. Add flour to the counter as the sticky dough picks it up. As you knead, sprinkle flour over the dough and knead it into the dough. Turn out onto a generously floured surface and knead for several minutes. At this point, I had added only 2 cups of flour after the original 4.Ĥ. If it puddles and sticks all over the sides once the flour is picked up, continue adding flour in increments. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl and the dry flour is picked up from the bottom and sides. Using a wooden spoon, mix until the dough comes together.ģ. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).Ģ. In a large mixing bowl, combine yeast, water, milk and sugar. Up to 8 cups bread flour (or all purpose is ok too)ġ.

DUTCH CRUNCH BREAD WHERE TO BUY PDF

You can find the original pdf version here.Ĥ tablespoons oil (plus additional oil for greasing bowl during rising) The recipe below is based on my experience. The recipe for the bread below came from The Bread Bible and an adaptation of a recipe found on. The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. “I’m pretty into the Lincecum and the SF Giants”-both turkey-avocado-bacon variants-but if getting mozzarella sticks and/or jalapeño poppers on sandwiches is your thing, they’ve got that, too,” she says.Dutch Crunch Bread makes 2 large round loaves or 12 sandwich rolls Sandwiches have whimsical names, often with a San Francisco tie-in. Ike’s Place: “Ike has established himself as the sandwich king of San Francisco,” according to Sloss, with locations in the city and throughout the Bay Area. Get the works-add avocado and pepper jack-and you have happiness on a roll.” Pickles, onions, and peppers are all more or less standard, and since this is California we’re talking about, avocado is often an option, too.Īrguello Market: “Its Dutch Crunch always tastes fresh,” says Sloss, “and the turkey sandwiches feature a freshly roasted strata of dark and white meats. The Filling: There’s no single classic Dutch Crunch order, but the best of the genre, as with Italian heroes or subs, stacks layers of cold cuts, cheese and vegetables in a neat, orderly structure. They mold around sandwich fillings, but the tiger-striped top adds texture.' 'And Dutch Crunch rolls should be soft-really soft.

'Dutch Crunch rolls have a sweet flavor reminiscent of the white bread you always wanted as a kid, but maybe didn’t get if you had whole-wheat parents, as so many of us Californians did,' says San Francisco–based food writer Lauren Sloss. Just like the cinnamon streusel is the best part of a coffee cake, the crust is the best part of Dutch Crunch. It’s dense and doughy with just a hint of sweet, and it has a squishy crumb that can support a hefty pile of sliced meat. The Bread: Its virtues as a sandwich bread are undeniable.

Dutch crunch bread where to buy