CRUNCH DUTCH BREAD
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
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.
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil
Provided by Jordan Kenna
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
CRUSTY DUTCH OVEN BREAD
An incredibly easy, crusty white bread cooked inside a Dutch oven.
Provided by Stacey
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 4
Steps:
- Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
- Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
- Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
- Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
- Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
- Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g
DUTCH BREAD
A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Add butter and sugar to hot milk and stir until butter is melted and sugar dissolved.
- Cool to lukewarm.
- Stir in softened yeast, eggs and flour (use more flour if necessary to make a stiff batter).
- Beat mixture thoroughly, cover and let rise in a warm place until doubled.
- When light, beat again thoroughly.
- Grease and flour three 9" cake pans.
- Fill the pans with dough.
- Combine soft bread crumbs with melted butter, brown sugar, salt and cinnamon and mix well; sprinkle over tops.
- Let rise for 20 minutes and bake at a preheated 400F oven for 20 minutes.
Nutrition Facts : Calories 187.1, Fat 7.7, SaturatedFat 4.6, Cholesterol 42.4, Sodium 115, Carbohydrate 26.4, Fiber 0.7, Sugar 10.8, Protein 3.3
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
More about "dutch bread food"
4 DUTCH HOMEMADE BREAD, CAKE AND PASTRY RECIPES - THE …
From thespruceeats.com
Estimated Reading Time 2 mins
3 MOST POPULAR DUTCH BREADS - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 2 mins
HOW TO MAKE DUTCH CRUNCH BREAD | KITCHN
From thekitchn.com
LUNCH IN THE NETHERLANDS: CULTURE, BREAD, AND SOCIETY
From dutchreview.com
8 TRADITIONAL DUTCH FOODS YOU SHOULD TRY - EATING EUROPE
From eatingeurope.com
WHAT'S ON THAT 'BOTERHAM'? — 6 WEIRD DUTCH BREAD …
From dutchreview.com
DUTCH CUISINE: 11 TRADITIONAL DISHES OF THE NETHERLANDS
From travelfoodatlas.com
DUTCH APPLE BREAD RECIPE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
BREAD BAKING IN A DUTCH OVEN | KING ARTHUR BAKING
From kingarthurbaking.com
8 DUTCH OVEN BREAD RECIPES THAT ARE BETTER THAN THE …
From allrecipes.com
HOW TO MAKE TRADITIONAL DUTCH WHOLE WHEAT BREAD - THE SPRUCE …
From thespruceeats.com
DUTCH BAKING - THE DUTCH TABLE
From thedutchtable.com
BEST DUTCH OVEN BREAD RECIPES - RED STAR® YEAST
From redstaryeast.com
EATING BREAKFAST IN THE NETHERLANDS | TRADITIONAL DUTCH FOODS
From iamexpat.nl
DUTCH OVEN ARTISAN BREAD BEST RECIPES
From findrecipes.info
HOW TO MAKE HAGELSLAG, THE DUTCH BREAKFAST OF SPRINKLES ON …
From huffpost.com
DUTCH OVEN RECIPES FOR BEGINNERS | ALLRECIPES
From allrecipes.com
10 GREAT TRADITIONAL DUTCH RECIPES (UPDATED 2022) - OUR BIG ESCAPE
From ourbigescape.com
DUTCH FOOD | REAL DUTCH FOOD
From realdutchfood.com
WHAT DO THE DUTCH EAT FOR BREAKFAST? - CULTURE TRIP
From theculturetrip.com
DUTCH CUISINE - WIKIPEDIA
From en.wikipedia.org
22 DUTCH FOODS YOU MUST TRY IN THE NETHERLANDS - ANNA EVERYWHERE
From annaeverywhere.com
30 DIFFERENT TYPES OF TRADITIONAL DUTCH FOOD - VIATRAVELERS
From viatravelers.com
DUTCH FOOD - 15 DELICIOUS & FAMOUS DISHES IN AMSTERDAM
From amsterdamtourist.info
THE 10 BEST DUTCH FOODS – WITH FULL RECIPES | EXPATICA
From expatica.com
DUTCH OVEN BREAD RECIPES: MULTI-SEED BREAD - FOODBYMARIA
From foodbymaria.com
25 MOST ICONIC DUTCH FOODS TO EXPERIENCE IN 2022 - LACADEMIE
From lacademie.com
THE BEST DUTCH OVEN BREAD - FEEDING YOUR FAM
From feedingyourfam.com
DUTCH OVEN BREAD (NO KNEAD) - CHEF TARIQ - FOOD BLOG
From cheftariq.com
EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
From joyfoodsunshine.com
DUTCH OVEN BREAD (NO KNEAD!) - RACHEL COOKS®
From rachelcooks.com
9 MOST POPULAR DUTCH SWEET BREADS - TASTEATLAS
From tasteatlas.com
CRUSTY NO-KNEAD DUTCH OVEN BREAD - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
DUTCH OVEN BREAD {NO KNEAD!} - THE SEASONED MOM
From theseasonedmom.com
30 DELICIOUS DUTCH FOODS YOU MUST TRY IN THE NETHERLANDS
From mapsnbags.com
20 POPULAR DUTCH FOODS - CHEF'S PENCIL
From chefspencil.com
DUTCH SPICED BREAKFAST BREAD - HONEST COOKING
From honestcooking.com
DUTCH OVEN RYE BREAD - FOOD E-COMMUNITY - SINCERELY, FOOD
From sincerely-food.com
NO-KNEAD DUTCH OVEN BREAD - THE COUNTRY COOK
From thecountrycook.net
DUTCH BREAD TOPPINGS | REAL DUTCH FOOD
From realdutchfood.com
DUTCH CRUNCH BREAD RECIPE (TIGER BROOD) - WHISKAFFAIR
From whiskaffair.com
DUTCH TREATS - 15+ TASTY DUTCH FOODS TO TRY (WITH RECIPES)
From everydaywanderer.com
33 RECIPES TO MAKE YOU FALL IN LOVE WITH DUTCH OVENS
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love