Going into this challenge, I was a bit apprehensive after seeing on the Daring Bakers forum that some people were having troubles with getting the topping to crackle and brown properly, so when I took these out of the oven, I was pretty happy about it! “Dutch crunch” refers to the yeasted rice flour topping that is applied to the bread before baking, rather than to the bread itself, which can be any kind of soft-ish sandwich-style bread. In Dutch, it’s called tijgerbrood, or “tiger bread” because of the way the topping cracks to look like tiger stripes (although there’s a growing consensus that it looks more like a giraffe’s spots!).

I had never heard of Dutch Crunch bread, but it turns out that it’s a San Francisco local specialty that originated in the Netherlands (hence the name). Sara and Erica also challenged us to create a one of a kind sandwich with our bread!ĭespite the fact that I was really hoping for a ridiculous, elaborate, sugary baking project for this month’s challenge, these Dutch Crunch Rolls are pretty fantastic. Great for sandwiches.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. 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. Add yeast and stir briefly let stand until bubbly ( About 10 minutes ).

Dutch crunch bread modestoo