Whenever the first of the month comes, I get excited to find out what challenge I'll be doing for Daring Bakers. We've been doing a lot of bread recently, but that's fine with me...D Loves bread! Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! Usually, bread takes a good amount of time to complete; however, this bread was pretty quick, only requiring about an hour to rise. I made it one Saturday afternoon. The different part of this bread was a "topping" that we added to the top. I did get the beautiful browned, cracked look that it was supposed to create...but I didn't take a picture right away. Boo!
The only picture I have is several days later, so it's not quite as fresh. Neither D nor I were quite sure if we liked the "topping." It was a bit sweet and, to me, had a little too much of a yeasty taste. Still quite fun. For my sandwich, I used roasted squash, sauteed peppers, mushrooms, and swiss cheese with some hummus all toasted together.
It was actually really good but I waited too long to make it, so the bread had dried out. Still...quite a fun challenge! Can't wait for April!
Dutch Crunch Topping
2 tablespoons (2 packets) active dry yeast
1 cup (240 ml) warm water
2 tablespoons sugar
2 tablespoons vegetable oil
½ teaspoon salt
1½ cups rice flour (I used brown)
Combine all ingredients in a large bowl and beat with a whisk. The consistency should be like stiff royal icing –
spreadable, but not too runny. 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. 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 Cruch topping should
crack and turn a nice golden-brown color.
Soft White Rolls
1 tablespoon (1 packet) active dry yeast
¼ cup (60 ml) warm water
1 cup (240 ml) warm milk - I used almond milk
1½ tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
Up to 4 cups all purpose flour (I needed about 1/2 cups more flour)
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
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, as shown in the photo below 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 (see photo comparison).
Once the dough has risen, turn it out onto a lightly floured
surface and divide it into equal portions for the size rolls you'd like. 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 as described
above. Once you’ve applied the topping, bake in a preheated moderately hot
380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool
completely on a wire rack before eating.