A special Thank YOU, I want to acknowledge all my blog buddies who have been veryhelpful to me on my journey to grow my blog. You made my day, and seriously, I was stuntly jumping happily all day yesterday and today to see you all besides me. Each of you have been very supportive with your likes or kind words and comments and I am grateful and humbled by your kindness, that the least I have to say, THANK YOU! Also, I’m extending same Thank YOU to WordPress.com team for selecting me at freshly Pressed, I have been honored with your promotion. Thanks to everyone else; non-bloggers and social media friends, you are appreciated too.THANKS from the bottom of my heart.
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!
I have to say this is my first time I make this kind of bread, or even know about it. But it was very delicious. The beautiful combination of crunchy sweet topping with very very soft inside, that the most signficant feature for the bread also I liked the color pattern on the top of it.
I made the same recipes given by Sara and Erica, and it turned out very successful bread. I made the soft white roll bread, I didn’t use all the 4 cups of flour, it took about 3 1\2 cup to make 6 large rolls of bread. I made the crunchy topping, and put a thick layer over the bread, didn’t let the bread to rest after the adding, I just pop it immediately in the oven.
I made some sandwiches from the bread, very light and healthy caprese sandwich with fresh mozzarella, tomato, arugula and spinach. On the side I made some baked potato chips.
Thanks Sara and Erica for this wonderful recipes, we all like it and enjoy making sandwiches out of it.
A little about Tiger Bread:
The bread is generally made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking.The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.
The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol where it has been sold at least since the early 1970s. In the USA, it is generally sold as “Dutch crunch”. Though recently, some stores began to sell it as “Dutch crust”. In the United States it is also sometimes known as dragonette bread.
The Dutch Crunch Bread (Tiger Bread)
Soft White Roll
Servings: Six sandwich rolls
This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.
1 tablespoon (1 packet) active dry yeast
¼ cup warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
1 cup warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
Up to 4 cups all purpose flour
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. (The photo to the right is with the first 2 cups of flour added).
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). 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).
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
Dutch Crunch Topping
Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.
Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).
2 tablespoons (2 packets) active dry yeast
1 cup warm water (105-115º F) (41-46°C)
2 tablespoons sugar
2 tablespoons vegetable oil
½ teaspoon salt
1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)
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
Baked Potato French Fries:
Cut the potato into thin sticks, season with salt, black pepper, and paprika. Spray an oven sheet with some oilve oil then spray the potato sticks to coat. Put in 400 f preheated oven for 20 min.