Dutch crunch bread how to#
Watch the recipe video to see how to make Dutch Tiger Bread. The rolls are best the day they’re made, but also freeze very well. Because this is a straight dough method, no starter used, it’s surprisingly easy to put together.If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces. But I wanted maximum crunchiness per bite, so I chose to make rolls. The rolls are the perfect size for a sandwich. The dough can be formed into a loaf if you prefer sliced bread to rolls.I find that just a little whole grain flour added to a “white” bread gives the bread an interesting background flavor and better crumb texture. I also added a bit of whole wheat flour to the recipe. I added a little more salt to enhance the flavor. I made a few changes to the recipe to make it my own.All the recipes I came across were very similar white bread-dough covered with a rice flour paste that crackles in the oven to form the super crunchy crust that gives this bread it’s name.Once he assured me that it really is a Dutch recipe, I knew this was the bread I would make for the #BreadBakers event.Īs the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls. Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch). To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. Since my husband is Dutch, and I know how much the Dutch love bread, I decided to go to Holland to find a great bread recipe, and this is a GREAT bread recipe! We were asked to choose a country, any country – preferably not our own – and bake a typical bread from that nation. Today the #BreadBakers are sharing our favorite “International” bread recipes. Great for sandwiches.These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust. It's a light-textured loaf with a crisp : crust. Lou&Sally Eisenberg From: Bread-Bakers Archives: /pub/reggie/archives/bread/recipe Recipe By : Sunset Magazine NOTES : I made this bread without the Dutch Crunch Topping, and the bread : it's self was just great. If made ahead, cover and let stand for up to 15 minutes stir before using. : Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Punch dough down and knead briefly on a lightly floured board to release air. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes).
To knead with a dough hook, add ½ cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky. Add yeast and stir briefly let stand until bubbly ( About 10 minutes ).
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