on Aug 06, 2020, Updated Dec 21, 2020 Try these bread recipes: Sausage Bread Rolls and Turkish Bread Simit.
Storage Suggestions
Dutch Crunch Bread lasts about three days at room temperature in an airtight container. A rice flour mixture is applied to the top of the dough to create this texture, distinguishing it from other breads. This bread has become everyone’s favorite at home since we had it for the first time at one of the gourmet bakeries in San Francisco. When I returned, I knew I had to make this recipe at home, and to my surprise, it came out just perfect. Dutch Crunch Bread is very versatile. It can be served with curries, soups, pasta, risotto, and salads or as a snack with your evening tea or coffee. You can also use it to make hamburgers. Yeast Mixture – You will need active dry yeast, sugar, milk, and water. Oil – Adding oil to the dough softens the texture of baked bread. You can use any cooking oil. For The Topping, you will need rice flour, active dry yeast, salt, oil, sugar, and warm water to create the Tiger’s Skin Texture.’ This mixture adds to the texture and taste of the bread. Rice Flour helps to create that crusty top.
2 and ¼ teaspoon active dry yeast 2 tablespoon granulated white sugar 1 cup warm milk ¼ cup warm water
Stir and let it sit for 5 minutes, till the mixture starts to bubble a bit. Add 3 tablespoon oil, 1 teaspoon salt, and 4 cups all-purpose flour to the yeast mixture. Mix with a spatula or a stand mixer until combined. Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic. If using a stand mixer, knead the dough on medium speed for 5-6 minutes. Once the dough has risen, turn it onto a lightly floured surface and divide it into 7-8 equal portions. Shape each into a ball and keep the balls on a baking sheet lined with parchment paper. Cover the baking tray with a kitchen towel and let the balls rise for 15 minutes.
1 cup rice flour ½ teaspoon salt 1 tablespoon oil 1 tablespoon granulated sugar 1 tablespoon active dry yeast ¾ cup warm water
Mix vigorously. The consistency of the topping should be like stiff royal icing, spreadable but not runny. Add more rice flour or water if necessary. Keep aside for 15 minutes. Bake the bread for 30-35 minutes, till the crust appears well browned. Remove from the oven and serve warm with some butter on the side. Instead of preparing it in round balls, you can prepare it in a loaf pan too. And then use the same to make some delicious sandwiches. You can also freeze it. After baking, let it cool down, pack it tightly in plastic wrap or foil, and freeze.
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