When all the rolls are covered, they will look like this:
Go ahead and put a thick layer of the rice flour paste on each roll. Once that is all mixed up, you’ll uncover your rolls and gently brush the topping on the tops and sides of each one. I use brown rice flour from Bob’s Red Mill. You can get rice flour in most stores, generally in a “gluten-free” section. Then you’ll add some sugar, vegetable oil, salt, and rice flour. For the special topping, you’ll just mix some yeast and warm water together and let it proof for 5-10 minutes, until it gets frothy. Lay a tea towel over the top of the rolls while you make the topping. Place the rolls on a parchment-lined baking sheet. For the technique to get perfectly smooth, round rolls, be sure to see my French Bread Rolls post. After the dough rises, punch it down and form it into 12 rolls.
#MAKE DUTCH CRUNCH BREAD HOW TO#
How to Make Dutch Crunch Bread (Tiger Bread)įirst you make a standard dough with yeast, water, milk, sugar, vegetable oil, flour, and salt. As the bread bakes, this topping breaks and hardens. It is made out of a mixture of rice flour (which is gluten-free, so it doesn’t stretch or spread), yeast, water, sugar, vegetable oil, and salt. But never fear! You can make your own at home! What Makes Dutch Crunch Bread Crunchy?īefore baking the bread, you brush the top of each roll (or small loaf) with a special topping. Apparently, it is very difficult to find in other areas of the country. It is super famous in San Francisco and sold in stores, sandwich shops, and bakeries there. I was intrigued and knew I had to try it! What is Dutch Crunch Bread?ĭutch Crunch Bread is basically any type of bread or roll with the special crunchy, crackly top. It was a variety of bread I’d never heard of before–Dutch Crunch Bread (sometimes known as Tiger Bread, Giraffe Bread, or Marco Polo Bread).
Not just split down the middle from baking, but covered with cracks all over, making a unique puzzle-like pattern on each roll or small loaf of bread. The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.This Dutch Crunch Bread Recipe (or Tiger Bread) will become your new favorite! So unique with its special crackly top and soft center, this specialty bread famous in the San Francisco Bay Area will make its way into your kitchen and will never leave!Ī couple months ago, I ran across some intriguing pictures of bread on Pinterest. The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaum’s The Bread Bible. These last up to 1 week in a sealed container in the refrigerator. Allow the rolls to cool slightly before eating.
#MAKE DUTCH CRUNCH BREAD CRACKED#
Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes.
#MAKE DUTCH CRUNCH BREAD CRACK#
Be generous with the topping, you want a thick layer so it’s able to crack properly. Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping. Place a clean towel over the baking sheet, and let sit for 15 minutes.
Place on a parchment-lined (or silicone-lined) baking sheet. If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces. Dust the complete surface of the dough with flour. When the dough has doubled in size, transfer it to a lightly floured surface. It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl. Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency. In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour). When the dough is almost done rising, make the Dutch crunch topping. Cover with plastic wrap and place in a turned-off oven to rise until it’s doubled in size, about 1 hour. Place the dough ball in a large, greased bowl. Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms. Mix on medium-low speed until a dough ball starts to form. Let stand for 5 minutes until bubbles start to form on the surface.Īttach the bread hook to the stand mixer and add the oil, salt and flour. To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
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