This topping cracks and crisps up when the bread rises and bakes in the oven. I do believe it is called Giraffe Bread in the UK! For this bread, regular bread dough is shaped into a round and covered with a yeasted rice flour paste. It looks more like a leopard’s or giraffe’s pattern to me. The pattern supposedly resembles a tiger’s stripes. The bread gets its name from the typical pattern of the crust. because that’s the only place this bread is well known. It is called Dutch Crunch Bread only in the San Francisco Bay Area of the U.S. A beautifully textured light and brown cracked crunchy crust is the hall mark of this otherwise soft bread.ĭutch Crunch Bread is also known as Tijgerbrood/ Tijgerbol in the Netherlands. It was labeled Pao Tigre (or Tiger Bread) and so pretty to look at, I had to buy it. We came across it in the bread aisle while shopping for groceries. The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.I first ate Dutch Crunch Bread in Portugal many, many years ago. 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. Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes. Be generous with the topping, you want a thick layer so it’s able to crack properly. You can store the remaining topping for a week, covered well (but vented to prevent pressure-buildup) and in the refrigerator. Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping. Put about a 1/2 cup of the mixture on the dough. 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. Add the oil to the warm water then add it to the dry ingredients. 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). Prep Time: 15 minutes Cook: 25 minutes Tessas Recipe Rundown. When the dough is almost done rising, make the Dutch crunch topping. The dough is ready when its surface is dotted with bubbles. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. Add the flour and salt, stirring until blended. Cover with plastic wrap and place in a turned-off oven to rise until it’s doubled in size, about 1 hour. In a large bowl, dissolve yeast in water. 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. For desserts, Dutch crunch topping is very sweet, and is sprinkled on before baking. How sweet it is will depend upon its intended application. 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. Dutch crunch topping is a term for a topping applied to either desserts or breads. To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
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