Easiest Way to Make Appetizing Dutch Crunch ver. 1: Bread

Dutch Crunch ver. 1: Bread. These rolls — generally used for building sandwiches — are made from a tender white bread but topped with a rice flour coating that bakes up incredibly crisp and crackled, making for a bread roll that is both beautiful and delicious. This recipe is for the bread itself. This is something you are just going to have to try!

NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL. Eventually the bread makes it way to California and the Bay Area, but the recipe changes. Instead of the rice flour topping giving Dutch Crunch its crunch, local bakers use sesame seeds, possibly in an effort to differentiate the California recipe from the Oregon version. You can cook Dutch Crunch ver. 1: Bread using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Dutch Crunch ver. 1: Bread

1. Prepare 2 1/2 tsp of dry yeast.
2. You need 1/4 cup of warm water.
3. It's 1 cup of warm milk.
4. You need 3 cups of flour.
5. You need 1 tbsp of sugar.
6. You need 2 tsp of vegetable oil.
7. It's 1 1/2 tsp of salt.

Dutch Crunch Bread or Tigerbrood is a soft and chewy bread inside covered with a crunchy layer that looks like Tiger's skin. Here is how to make a perfectly baked bread at home. I just love the smell of freshly baked bread and when the smell wafts through the entire house, it's just so therapeutic.. Dutch Crunch Bread is basically any type of bread or roll with the special crunchy, crackly top.

Dutch Crunch ver. 1: Bread step by step

1. Preheat oven to 375F.
2. 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..
3. 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..
4. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl..
5. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic..
6. 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..
7. 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..
8. 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..
9. Bake for 25-30 minutes, until well browned. Let cool completely before serving..

It is super famous in San Francisco and sold in stores and bakeries there. Apparently, it is very difficult to find in other areas of the country, however. You can make your own at home! The bread is generally made with sesame oil or cheese, which gives it a distinct aroma, 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.