This is my first daring bakers challenge .I think the end product came out well.I had a nice learning experience.This months challenge was to make dutch crunch soft bread.
Dutch crunch or Tiger bread
Soft White Roll
Servings: Six sandwich rolls
This recipe approximates the quintessential white sandwich roll found throughout the SF Bay Area. The recipe is simple, quick, and addictive.
Active dry yeast -1 Tbsp
Warm water -60ml(1/4 cup)
Warm milk -1Cup
Sugar -1 1/2 tbsp
Vegetable oil -2 tbsp(30 ml)
Salt -1 1/2 tsp
All purpose flour -Upto4 Cups
- In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
- Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
- Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.
- Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
- Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
- Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife).Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
- Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
- Coat the top of each roll or loaf with the topping.While the original recipe recommends letting them stand for 20 minutes after applying the topping.
- Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C for 25-30 minutes or until well browned. Let cool completely on a wire rack before eating.
Dutch Crunch Topping
Servings: This recipe should make sufficient topping for two 9x5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half..
Active dry yeast- 2 tbsp
Warm water - 1 cup(240ml)
Sugar - 2 tbsp
Vegetable oil- 2 Tbsp
Salt- 1/2 tsp
Plain rice flour-1 1/2 cup (Since i used roasted rice flour i had to reduce the quantity to 1/2 rice flour and 1 1/2 cup of warm water)
- Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
- Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
- Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping.
- When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color.