Dutch Crunch Bread or Tigerbrood is a soft and chewy bread inside covered with a crunchy layer which looks like Tiger’s skin. Here is how to make a perfectly baked Dutch Crunch Bread at home.
What is Dutch Crunch Bread?
Dutch Crunch Bread has a crispy outer layer and a soft interior, which makes this bread an all-time favorite in our family. This bread which looks like Tiger Brood is a favorite in my household since we had it first at one of the gourmet bakeries in San Fransisco.
Baking has always been a passion for me and the smell that wafts through the entire house while the bread rises in the oven it gives me a high that is ineffable. The kneading, punching and shaping the dough is so therapeutic that I am instantly taken into the world of Nirvana and all my stress vanishes in thin air.
Dutch Crunch Bread makes for an amazing base for a delicious burger as the bread is firm enough to hold the juicy patty and vegetables yet soft enough for a gentle bite. The recipe that I have used for this one is an old favorite of mine and has always worked like a charm for me.
How to give the tiger like effect to the Dutch Crunch Bread?
To give this bread a tiger like effect on the surface, I used a mixture of rice flour, yeast, salt and sugar and made it into a thick paste using little water. The paste is then applied on the raised dough and when the bread is popped into the oven, this rice paste cracks open and gives a tiger like effect to the bread.
Turn this Dutch Crunch Bread into a delicious hamburger or eat it as is after a generous slather of butter and a bowlful of Barley and Vegetable Soup, here is how to make a perfect Dutch Crunch Bread:
Dutch Crunch Bread Recipe
Dutch Crunch Bread
Dutch Crunch Bread or Tigerbrood is a soft and chewy bread covered with a crunchy layer.
For the buns
- 1/4 cup Warm water
- 1 cup Warm Milk
- 1 and 1/2 tbsp Active Dry Yeast
- 2 tbsp Granulated Sugar
- 4 cups All Purpose Flour
- 2 tsp Salt
- 3 tbsp Vegetable Oil
- 3 tbsp Vital Gluten Optional
For the dutch crunch topping
- 1 cup Rice Flour
- 1/2 tsp Salt
- 1 tbsp Oil
- 1 tbsp Sugar
- 1 tbsp Active Dry Yeast
- 1/2 cup Warm Water
In a large mixing bowl, combine yeast, sugar, milk and water.
Stir and let it sit for 5 minutes, till mixture starts to bubble a bit.
Add vegetable oil, salt and 1/2 cup flour in the yeast mixture.
Mix with a spatula until combined.
Add the remaining flour, little by little, until the dough pulls away the sides of the bowl.
Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic.
If using a stand mixer, knead the dough on medium speed for 5-6 minutes.
Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size.
Once the dough has risen, turn it out onto a lightly floured surface and divide into 7-8 equal portions.
Shape each into a ball and keep on a baking sheet lined with parchment paper.
Cover the baking tray with a kitchen towel and let the balls rise for 15 minutes.
Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously.
The consistency of the topping should be like stiff royal icing, spreadable but not runny.
Add more rice flour or water if necessary.
Keep aside for 15 minutes.
Pre heat the oven to 190 degrees.
Coat the top of each ball with a thick layer of topping using your fingers ( a thin topping will not crack properly )
Bake the bread for 30-35 minutes, till the crust appears well browned.
Remove from the oven and serve warm with some butter on the side.
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