Mix with the dough hook for about 5 minutes, or until the dough forms one or more balls. In the mixer bowl, stir everything together. 2 tablespoons unsalted butter, cold, cut pieces.Turns out, it’s not difficult to turn a regular bun into a crunchy, wonder. The loaves or rolls can also be frozen in plastic – simply toast to reheat.Dutch crunch bread was always my choice for sandwiches, but I had never seen its topping used on a bun.
Both varieties suggested are best in the first couple of days. Store as you would any bread – in a bread box, a paper bag, or loose plastic wrap.
#MAKE DUTCH CRUNCH BREAD CRACK#
The Dutch Crunch topping should crack and turn a nice golden-brown color. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.Ĥ. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. Let stand, uncovered, for any additional time your recipe recommends. You should err on the side of applying too much topping – a thin layer will not crack properly.ģ. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. Coat the top of each loaf or roll with a thick layer of topping. Add more water or rice flour as necessary. If you pull some up with your whisk, as shown below, it should drip off slowly. The consistency should be like stiff royal icing – spreadable, but not too runny. Combine all ingredients in a large bowl and beat with a whisk beat hard to combine. Let cool completely on a wire rack before eating.ġ. Once you’ve applied the topping, bake in a preheated moderately hot 380✯/190☌/gas mark 5 for 25-30 minutes, until well browned. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.ĩ. Coat the top of each roll or loaf with the topping as described above. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.Ĩ. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).ħ. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Let rise for 1 hour, or until doubled (or more) in sizeĦ. Place in a lightly greased bowl and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.ĥ. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl,(For me I only used 1 more cup of flour, that’s 3 in total).Ĥ. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.ģ. Add in vegetable oil, salt and 2 cups of flour. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).Ģ. In a bowl combine yeast, water, milk and sugar. 1 1/2 cups (360 ml) (240 gm/8 1/2 oz) rice flour (white or brown NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)ġ.2 tablespoons (30 ml) (30 gm/1 oz) sugar.2 tablespoons (2 packets) (30 ml) (15 gm/1/2 oz) active dry yeast.I made 6 rolls using the soft white roll recipe that will follow, so I cut the topping recipe in half. Servings: This recipe should make enough topping for two 9×5 loaves (23cmx13cm) or 12 rolls medium or 24 small rolls.Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour.2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising).1 cup (240 ml) warm milk (105-110º F) (41-43☌) (We’ve tried both nonfat and 2%, with no noticeable difference).
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