Crunch Dutch Bread Food

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CRUNCH DUTCH BREAD



Crunch Dutch Bread image

This is something you are just going to have to try! It's bread but with a twist. The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful. Try it you'll love! NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL NOT ACTIVATE.

Provided by veraj9170

Categories     Breads

Time 2h5m

Yield 6 rolls

Number Of Ingredients 13

2 1/2 teaspoons dry yeast
1/4 cup warm water
1 cup milk
2 1/2-3 1/2 cups flour
1 tablespoon sugar
2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 tablespoon dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour

Steps:

  • In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
  • Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
  • For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
  • Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
  • *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

TIGER BREAD (DUTCH CRUNCH ROLLS)



Tiger Bread (Dutch Crunch Rolls) image

It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h40m

Yield 6

Number Of Ingredients 16

½ cup milk
⅓ cup water
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
2 ⅔ cups all-purpose flour
¾ teaspoon kosher salt
1 tablespoon unsalted butter, melted
1 teaspoon unsalted butter, melted
⅓ cup rice flour
1 tablespoon white sugar
1 teaspoon white sugar
1 pinch salt
1 ½ teaspoons vegetable oil
½ teaspoon sesame oil
1 ½ teaspoons active dry yeast
¼ cup warm water, or as needed

Steps:

  • Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
  • Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
  • Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
  • Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
  • Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
  • Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
  • Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
  • Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g

DUTCH CRUNCH BREAD ROLLS



Dutch Crunch Bread Rolls image

Rolls with just the right amount of crunch, lovely for any kind of sandwich or just for snacking. I haven't had Dutch Crunch since I was little girl, and I had I forgotten all about it. Placing this recipe here to try. Total time: 2 hrs, 15 mins. From the website Handle the Heat. Please note: You must have rice flour for the topping. You cannot sub regular flour.

Provided by Chef PotPie

Categories     Yeast Breads

Time 40m

Yield 6 rolls, 6 serving(s)

Number Of Ingredients 13

1 (2 1/4 teaspoon) package instant yeast
1/4 cup water, lukewarm
1 cup milk, lukewarm
1 tablespoon granulated sugar
2 teaspoons vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons fine salt
1 (2 1/4 teaspoon) package instant yeast
3/4 cup water, lukewarm
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon fine salt
1 cup rice flour (see note)

Steps:

  • For the rolls:.
  • In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand.
  • Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
  • Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping.
  • Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it's ready.
  • For the topping:.
  • In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.
  • Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using.
  • Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes.
  • Meanwhile, preheat the oven to 400°F.
  • Bake the rolls for 25 minutes, or until golden brown.
  • *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products.
  • You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.

Nutrition Facts : Calories 409.2, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.7, Sodium 702.2, Carbohydrate 76.1, Fiber 3.1, Sugar 4.4, Protein 10.6

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