Today Ponce de Leon spotted what is now known as Florida. I think I know how he felt at discovering something new and exciting! (Although, as rumor has it, he thought it was just another island.)
This month’s Daring Bakers Challenge introduced me to a bread and technique I had never encountered in my quest for new bread recipes. Not that I have explored all the nooks and crannies of yeast bread…not yet anyway.
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!
Dutch “Tijgerbrood” (Tiger Bread) is also known as Dutch Crunch Bread. The magic is not in the bread’s flavor or texture, but in the topping – a crusty, crunchy, crackling finish that adds a new dimension to just about any brioche or plain sandwich bread recipe.
I chose to make sandwich rolls for the challenge, which my crew split open, buttered and griddled, then topped with a heaping helping of savory pulled pork. My taste-testers would say more, but it’s impolite to talk with their mouths full. Their smiles and nods said it all – the rolls were a hit!
Basic Sandwich Rolls
1 1/2 teaspoon active dry yeast
1/4 cup warm water
1 cup warm milk
1 tablespoon sugar
2 teaspoons vegetable oil
1 1/2 teaspoon salt
2.5 – 3.5 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup warm water (I used closer to 3/4 to thin it out)
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup white rice flour (not sweet)
For bread, in large mixing bowl, combine yeast, water, milk and sugar. Allow to sit for a few minutes until frothy and bubbly. Add oil and salt. Add 2 cups of flour; mix well. Gradually add remaining flour until mixture pulls away from bowl and holds together. Knead by hand or with dough hook until dough is smooth and elastic-y, about 5 minutes. Place in oiled bowl; flip so oiled side is up; cover and let rise in a warm, draft-free spot for an hour, until doubled.
Punch down and cut into 8 equal pieces. Use your hands to shape into rounds. Place on lined baking sheet (parchment is best, but you can use foil, just spray or grease it.)
Set aside and make topping: dissolve yeast in water with sugar. Add oil and salt, then rice flour. Mixture should resemble thick cake batter. Allow it to stand for 15 minutes. Use a brush to completely cover the tops and sides of the rolls; use all the mixture (go ahead – it’ll look thick and drippy but that’s why you lined your baking sheet.)
Allow to rise another 20 minutes; in the meantime, preheat oven to 350. Bake for 25-35 minutes or until tops are golden brown. Allow to cool completely, then use for sandwiches. Place any leftovers in a plastic bag for storage.
Bottom line: with a couple added ingredients and a few extra minutes, you can use this topping to ramp up the flavor and texture of any sandwich bread recipe. Try it and see if it makes hungry brood roar with happiness!