Daring Bakers March Challenge
I made this bread without the topping though about a month back and then I was supposed to complete the challenge but then a ton of things happened last month and this got pushed to the back burner. But there was no way I wasn’t gonna make it ultimately, it just looks so awesome and I have overcome my fear of baking yeast breads now so I had to try it. The daring bakers version was made of all-purpose flour. I decided to make the bread with whole wheat flour instead but stuck to the recipe for the topping as is. The result was a beautiful looking tiger bread and a bread made of whole wheat flour!
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 here first the recipe for the dutch crunch topping and the second recipe is for the bread itself.
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.
- 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)
- 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.
- 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.
- 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.
- 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.
Whole Wheat Bread:
Servings: Makes six sandwich rolls
- 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
- ¼ cup (60 ml) 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 (240 ml) warm milk (105-110º F) (41-43°C)
- 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
- 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
- 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
- Up to 3 cups whole wheat flour
- 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).
- 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).
- 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).
- Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
- Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size
- 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).
- Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
- 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.
- 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.
If you make the bread with all-purpose flour this is a soft sandwich roll. I decided to use whole wheat flour because I am on a healthy eating spree. Hope you enjoyed this recipe. I loved it and a big thank you to Sara and Erica from Baking JDs. Their instructions and recipe were both brilliant and thanks to them now I can make this pretty looking bread at home anytime I wish.