Dutch Crunch Bread
Dutch Crunch Bread, also known as Tiger Bread or Giraffe Bread originated in the Netherlands and is popular in both Dutch and American bakeries. It's known for its mottled crust, which is caused by a rice flour paste applied before baking.
Ingredients - Serves 6
- Salt - 1/4 teaspoon
- Active dry yeast - 1/4 teaspoon
- Sugar - 1 tablespoon
- Vegetable oil - 1 tablespoon
- Warm water - 1/2 cup
- Rice flour - 1/2 cup
- Vegetable oil - 1 tablespoon
- Salt - 1 1/2 teaspoons
- Bread flour - 3 1/4 cups
- Active dry yeast - 2 teaspoons
- Sugar - 1 tablespoon
- Warm water - 1 1/4 cups
Let's Get Started
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes, or until foamy.
- Add the bread flour, salt, and vegetable oil. Stir until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough is rising, make the Dutch Crunch topping. In a medium bowl, combine the rice flour, warm water, vegetable oil, sugar, yeast, and salt. Stir until smooth. Let sit at room temperature for 15 minutes.
- Preheat the oven to 375°F (190°C).
- Divide the dough into 6 equal pieces and shape into rounds. Place on a baking sheet and cover with the Dutch Crunch topping.
- Bake for 25-30 minutes, or until the bread is golden brown and the topping is crackled.
Dietary Info
- Dish Type: Bread
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 1g
- Carbs: 52g
- Protein: 7g
- Sodium: 440mg
- Sugar: 1g
