Tuesday, March 27, 2012

DB: Bread with Dutch Crunch Topping

I have to say I've been on quite a bread kick lately; from more complex, yeast breads like cinnamon rolls to simple non-yeast breads like my brown butter banana muffins, I love them all.  There is just something about working with yeast that never ceases to amaze me, it's almost magical each time I make any type of bread!  The combination of a few simple ingredients, as well as a little time, helps to produce something so light, fluffy and delicious.  How could this ever get old?  Plus there is just such a since of accomplishment every time it's a success!

Well, this months Daring Baker's helped to carry on my bread kick. Sara and Erica of Baking JD's 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 think it's a must to be armed with a multitude of "go to" bread recipes for any occassion.  I just recently posted a delicious recipe for hamburger buns, this recipe provides you with a perfectly light and fluffy hamburger bun that would be the perfect base for any burger.  Now that we've got the hamburgers marked off our list, what's next?  Well how about a roll with a airy texture that is extremely fluffy with a bit of a crunchy topping?  This roll is the perfect canvas for any sandwich your heart desires.  Full of flavor on it's own, this roll could be enjoyed with any number of toppings you decided to pile on.

The roll itself is delicious.  You just can't beat a light and fluffy roll, either alone or piled high with toppings.  This particular roll is taken to a different level with a slightly sweet topping that adds a light crunch to the top half of the roll.  This topping is unique in the fact that it uses rice flour to create that light and crunchy texture.  This topping adds another layer of texture to whatever sandwich you decide to make. 

On top of making bread, we were also challenged to make a sandwich.  Whatever sandwich we liked; it could be simple or complex, the sky was the limit.  Since I typically have sandwiches everyday for lunch I wanted this sandwich to be incredible and out of the norm from my usual turkey and cheese, something almost gourmet like and served warm.  I decided to spread both sides with an dijon- horseradish spread, top it with peppered turkey, thick-cut smoked bacon, some veggies, then drizzled with a spicy cheese sauce.  The overall verdict, this sandwich was packed full of flavor, incredibly filling and way out of the norm from my original cold turkey sandwich I am accustomed to having.  We enjoyed not only the rolls but the sandwich, as well (sandwich recipe to come). 

Soft White Rolls with Dutch Crunch Topping


For the Soft White Rolls-
1 Tbsp active dry yeast
1/4 Cup warm water
1 Cup warm milk
1 1/2 Tbsp granulated sugar
2 Tbsp vegetable oil
1 1/2 Tsp salt
4 Cups all-purpose flour

For the Dutch Crunch Topping-

2 Tbsp active dry yeast
1 Cup warm water
2 Tbsp granulated sugar
2 Tbsp vegetable oil
1/2 Tsp salt
1 1/2 Cups rice flour


For the rolls-
Preheat oven to 380.  Line a cookie sheet with parchment paper and set aside.

In a large bowl combine yeast, water, milk and sugar.  Stir to desolve yeast and allow to rest, about 5 minutes.  Add the vegetable oil, salt and 2 cups of flour, mix the dough until it just comes together.  Once the dough begins to come together, add the remaining flour 1/4 cup at a time, until dough begins to pull away from sides and a ball begins to form.

Turn the dough out on a heavily floured work surface until dough is smooth and elastic like, about 4 minutes.  Place the kneaded dough in a oil-coated bowl.  Turn the dough to coat, cover and allow to rise in a warm place until doubled in size, about 1 hour. 

Once the dough has risen turn out on a lightly floured work surface and divide into 6 equal portions, for rolls (for loaves, divide into 2 equal portions).  Shape each portion into a ball, pulling the sides and pinching underneath.  Place on a baking sheet lined with parchment paper, being careful not to over-handle at this point.  Cover rolls with a clean towel and allow to rest for 15 minutes.

Coat the top of each roll with with a generous amount of the Dutch Crunch topping (instructions below).  Once all rolls have been coated with the topping place in the preheated oven.  Bake for 15-20 minutes, until well browned.  Remove cooked rolls from oven, transfer to a wire rack and allow to cool completely before eating.

*These rolls can be individually wrapped with plastic wrap and stored in the freezer for later use.  Simply remove the desired amount from the freezer on the morning of use and allow to thaw at room temperature through the day.    

For the Dutch Crunch topping-
Combine all ingredients in a medium bowl and whisk vigorously to combine.  Once the mixture has come together it should have a stiff consistency, similar to royal icing.  The mixture should be thick but still spreadable. 
*If too thick add more water.
*If too thin add more rice flour.

Using your hands, apply a thick layer to the top of each roll or loaf.  (A pastry brush does not allow the coating to go on as well or as thick, so using your hands is the best method.)

Recipe source: The Bread Bible

1 comment:

Sara Clark said...

Sounds like you had an excellent result! Thanks for joining us this month!


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