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!
Whee, 3 tests down! Just had 3 tests in 2 days and man, was that crazy. Thankfully its all over for now and tralalala the study break is coming!! Absolutely can't wait for it. A much much MUCH needed break is in order!
So I've used a Hokkaido Milk Bread recipe and simply topped it up with the dutch crunch recipe. SO so so yummy. I'm not happy with how my dutch crunch topping turned out though. I think I've added too little rice flour into the mixture because it wasn't crunchy AT ALL. =( sadface. SO upsetting. I was looking forward to it so much! The milk bread was good, as usual. Sigh. Next time, next time.
with tasty cheese, smoked cheese, cucumber, tomato and rocket..
Dutch Crunch topping, enough for 12 dinner rolls.
2 tablespoons (2 packets) (30 ml) (15 gm/1⁄2 oz) active dry yeast 1 cup (240 ml) warm water (105-115o F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
1⁄2 teaspoon (21⁄2 ml) (3 gm) salt
11⁄2 cups (360 ml) (240 gm/81⁄2 oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)
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, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes. Apply to bread and bake as per bread's requirements.