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!
I am not really into baking buns or breads..i am still stuck with cakes & muffins :).. I had attempted making buns a good 8-9 months back & it smelt so yeasty, that i couldn't have them.. I had messed up with the proportions, so never went back to try it again..quite unlike me though! I guess its more due to the fact that i am only the bun lover.. S doesn't like it & i feel really lazy to make an entire batch for myself :)
So, this time when the challenge was announced.. i was quite apprehensive & excited too.. Was scared i would goof up and excited because i had something new to learn! Dutch Crunch Bread is supposedly a famous bread in the bay area! Dutch crunch is not a bread type but its the name given to topping that's spread over the bread before baking..I believe, in Dutch its called 'Tijerbrood' (tiger bread).. Why so..you ask?? Well, its due the tiger like shell on bread, when it comes out of the oven ..Interesting right :)
The original recipe was for making 12 rolls.. I reduced the recipe to make 3 rolls & here's the ingredients based on that..
To Make Soft White Rolls ( 3 sandwich rolls)
1. Dry yeast - 1/2 tbsp
2. Warm milk - 1/2 cup
3. Warm water - half of 1/4 cup
4. Sugar - 3/4 tbsp
5. Oil - 1tbsp
6. Salt - 3/4 tsp
7. All purpose flour/Maida - 2 cups
To make Dutch Crunch Topping
1. Yeast - 1-1/2 tsp
2. Warm water - 1/4 cup
3. Sugar - 1 -1/2 tsp
4. Salt - 1/4 tsp
5. Rice Flour - 1/2 cup
1. In a pan, take milk & heat it till warm. To this warm milk, add sugar & yeast and mix well, for the yeast to dissolve & rest it for 10 minutes. This is called proofing.. After ten minutes you will see a foam or the yeast risen.. If this has not happened, then you know, yeast is not functional!!
2. In a big bowl, take the all purpose flour, to this add salt & oil and mix well. Make a small dent in the centre & to this add the yeast mixture and add warm water to make a nice dough
3. Knead for around 3-4 minutes until smooth & elastic. Once done, lightly grease hands with oil and make a round ball of dough & close this with a cling film for an hour or until risen
4. After an hour the dough would have rise & doubled
5. Punch this down and then make 3 balls and let it rest for another 15 minutes covered
6. Now, make the topping now. Add all the ingredients mentioned 'To make Dutch crunch topping' and using a hand whip, mix really well..The topping should be spreadable & not very thick or watery!! Let it rest for 15 minutes
7. Pre-heat oven to 380F..
8. Punch the dough balls again & knead to make 3 buns.. Place this on a greased foil in a tray
9. Use a spoon to spread the mixture one the buns.. Use a generous quantity to grease.. This is needed for the topping to crack & acquire the tiger skin!! If too less, the cracks will not come through...(Can you see the thick coating??)
10. Bake for 15 - 20 minutes or until well browned. Cool it once done & then enjoy..
I was happy that i got the tiger spots on the bun.. What i noticed was the buns are actually very soft but the dutch crunch is too crunchy for my taste! I prefer really soft buns :)
For the sandwich, i decided to give a desi touch & made a Vada-pav...
1. Cut the bun horizontally to form two pieces
2. Spread green chutney on one side & tamarind chutney on other
3. Placed a veggie cutlet in the centre, placed a cheese slice and placed a sautéed chilli :)
The cheese got stuck to the cutlet like you see.. not a great pic..its not always a perfect setting right ;)!!
* You could make a loaf & spread the topping too!