April 1, 2012

Dutch Crunch Or Tiger Bread

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.

Ingredients

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

Directions:
  1. 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).
  2. 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.
  3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.
  4.  Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
  5.  Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
  6. 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).
  7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
  8. 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.
  9.  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.
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Ingredients

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)

Directions:
  1.  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.
  2.  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.
  3.  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.
  4. 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.

1 comment:

LuisaCA said...

I tried these tonight but I got Giraffe-y tectonic plates rather than the smaller Tiger-y ones. Any ideas why? Maybe my goop was too thickish not runny enough. They taste good though.