Recipe for Dutch Crunch-Daring Bakers

When I worked in San Francisco, our cafeteria had the best Dutch crunch rolls for sandwiches.  I never really thought about how the topping was made until this month's Daring Bakers Challenge. 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!


Sara and Erica told us "Technically, Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. In Dutch it’s called Tijgerbrood or “tiger bread” after the tiger-like shell on the bread when it comes out of the oven. The final product has a delightful sweet crunch to it that makes it perfect for a sandwich roll. It’s a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out."

I made my sourdough multigrain bread and then topped it with the Dutch crunch spread.  For my sammy: aged Gouda, turkey, and broccoli slaw-yum!    


For the topping (I had a small boule to top so I only made half of this amount):


Ingredients:

• 2 tablespoons active dry yeast 
• 1 cup warm water (105-115º F)  
• 2 tablespoons sugar 
• 2 tablespoons vegetable oil 
• ½ teaspoon salt 
• 1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour) 

Method:

• Make your favorite bread dough
• Just prior to baking the bread, whisk all topping ingredients together (consistency should be of thick icing)
• Let topping sit for 15 minutes while oven preheats
• Spread topping over bread (thick layer for best cracks)
• Bake bread as per your bread recipe

Boule with Dutch crunch topping prior to baking

Fun challenge!  More bread from other Daring Bakers.


Printable recipe


Other Daring Baker challenges I've participated in:
Oatmeal raisin whole wheat quick bread


Biscuits


Sans Rival Cake

Recipe for Whole Wheat Pita

In my "to try" file are about a dozen naan recipes.  So, of course I can't seem to get going on making some-just keep looking at the recipes, thinking about the best attributes of each one.  Help!  I have naan paralysis!


However, I came across a recipe for pita and just jumped on it!  No messing around.  No saving many versions and trying to come up with "the best".  It is a recipe with mostly whole wheat which I like.  Is it "the best"? Who knows?  But it made lovely pillows of whole wheat goodness just begging to be stuffed with spinach, ham and cheese.  So different than the cardboard texture of the whole wheat pita I buy at the store.

I made very few changes!  The original recipe calls for a tad of OJ which I left out and adjusted the water accordingly. I also used white whole wheat flour because that is what I had. I brushed the tops with olive oil and sprinkled on some organic, no-salt seasonings (Kirkland Brand from Costco) to finish them off while they were still warm.


Yield: 8 pita (whole)
Time: 20 minutes plus 1 hour 40 minutes rising time


Ingredients:

• 1 3/4 cups white whole wheat flour
• 1 1/2 cups unbleached bread flour
• 1 1/2 tsp table salt
• 1 1/2 tsp active dry yeast
• 1 1/4 cups warm water
• 2 TBSP olive oil plus more for brushing tops
• Organic no-salt seasoning (or other mixed herb/spice blend) for topping

Method:

• Combine flours and salt in a bowl.
• In the bowl of a stand mixer with dough hook, add yeast and 2 TBSP olive oil to water.
• Start mixer on low and pour in flour mixture.
• Turn to medium and knead for 5 minutes (if by hand, 8-10 minutes).
• Remove bowl from mixer and cover with kitchen cloth/towel for 1 1/2 hours or until dough has doubled.
• About an hour in to the rise, place pizza stone on bottom rack of oven and preheat to 450 degrees.
• When dough has doubled, turn out on to floured surface and divide into 8 portions.  Re-cover and let rest for 10 minutes.
• Roll each portion into approximately a 6 inch circle.
• Using a floured pizza peel, slide pitas into oven, cooking 2 at a time (keep others covered).
• Bake for 3 1/2 minutes, then flip for an additional 2 1/2 minutes.
• Remove and wrap in kitchen towel to cool while others cook, adding cooked to pile in kitchen towel as they come out.  
• When cooled slightly, brush with olive oil and sprinkle with seasoning mix.

As I said, great texture and the taste is waaaaay better than store bought!

In to the oven

See how they puff!

Now, on to that naan.


Printable Recipe
King Arthur Recipe