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Thread: Dutch Crunch Bread

  1. #1
    Join Date
    Jul 2011
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    Default Dutch Crunch Bread

    Dutch Crunch Bread

    This recipe uses your favorite white bread dough and a rice flour paste to create Dutch Crunch Bread (also known as Tiger Bread or Alligator Bread). This tastes and looks exactly what you get from a bakery.

    Prepare your favorite white bread dough, allow it to rise once and form it into a loaf or two. Make any shape of loaf you desire, or you can make a dozen bread rolls.

    This makes enough Dutch Crunch topping to coat 2 (1 1/2 lb) loaves or about 1 dozen bread rolls.

    You use rice flour to make a paste that coats partially risen bread dough. When the dough finishes rising you bake it. The coating cracks and browns making Dutch Crunch Bread.

    You can buy rice flour, but I ground my own rice flour using a Vitamix blender with a regular wet type blade and container. Make sure the blender container is completely dry. It takes about 30 seconds at high speed. Grind until the flour is completely smooth with no lumps. I used 1 cup of uncooked white rice to make the 1 cup of rice flour. Don't use Minute Rice.

    Dutch Crunch Bread Topping

    Rice flour - 1 cup**

    Active Dry, Instant, or Bread Machine Yeast - 3 1/2 Tbsp (mostly for flavor)

    White Granulated Sugar - 2 2/3 Tbsp

    Table Salt - 1 1/2 tsp

    Cooking or Salad Oil - 2 1/2 Tbsp

    Water (70F) - 3/4 cup plus 2 Tbsp (for homemade rice flour, use only about 10 or 12 Tbsp of water.)**

    -Combine all of the ingredients in a bowl, and whisk until the mixture is smooth and creamy. It should be the consistency of a real thick gravy, almost like sour cream. It should stick to the partly risen dough and run very little.

    -Set mixed Dutch crunch topping aside for 15 to 20 minutes before applying to dough.

    -Allow the formed loaf of dough to rise about 30 minutes.

    -Spread an even coat of Dutch crunch topping on the shaped dough. For me, a spoon seems to work best for adding and spreading the Dutch crunch toping. It's better to put a real thick coating on the dough than a thin one. A thick coat will form better cracked patterns. Careful not to deflate the dough while adding the topping.

    -Allow the dough to rise another 30 minutes.

    -Bake in at preheated 375F oven until the topping is mottled and medium browned color.

    ** Home ground rice flour requires less water. See above water amounts.

  2. #2
    Join Date
    Jul 2011
    Posts
    329

    Default Re: Dutch Crunch Bread

    For anyone interested, here is the Bakers Formula for the Dutch Crunch Bread Topping:

    Dutch Crunch Topping Formula

    INGREDIENTS BAKER'S %
    Rice flour 100 %
    Yeast 16.76 % (amount mainly for flavor)
    Sugar 16.76 %
    Salt 4.1 %
    Oil 16.76 %
    Water (70F) 91.76 %
    Total 246.14 %

    (About 1 cup Rice flour) - 210g - 7.41 oz
    INGREDIENTS BAKER'S %
    Rice flour 210g - about 1 cup
    Yeast 35.2g - about 3 1/2 Tbsp
    Sugar 35.2g - about 2 2/3 Tbsp
    Salt 8.6g - about 1 1/2 tsp
    Oil 35.2g - about 2 1/2 Tbsp
    Water (70F) 192.7g - about 3/4 cup plus 2 Tbsp (for homemade rice flour, use only about 10 or 12 Tbsp)

    Method: Combine all of the ingredients in a bowl, and whisk until the mixture is smooth and creamy.

    Set aside for 15 to 20 minutes before applying to dough.

    Place the loaf pans in an 80F proofer and proof to 50 percent to 60 percent, about 30 to 40 minutes. Remove the loaf pans from the proofer, and spread an even coat of Dutch crunch topping on the shaped dough. Return the pans to the proofer to finish proofing, about another 20 to 30 minutes. Bake in at 360F to 375F oven until the topping is mottled and browned.

    This is enough for 2 (1 1/2 lb) loaves.

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