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!
Sara grew up in the Bay Area, where Dutch Crunch bread is super popular. Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. It creates a sweet, crunchy topping that’s popular on rolls in sandwich shops.
I waited – like usual – until the night before the posting date to make these. I read through the recipe at The Hunger Games discussion, and thought, I’ll do it! After the talk, I went to the store for the ingredients. (The photos look dark, or “evening dreamy” if we want to spin them in a more positive light, because I forgot to turn on the lights above the table. Oops.)
Since I realized on my last long run day, I pretty much ate a bunch of refined carbohydrates (bread – more bread – potatoes – cupcake – pizza – cupcake), I substituted half of the flour with coarse whole-wheat flour from my CSA.
It definitely made for a heartier dough. I was sort of worried that they would be little brick rolls.
For the Dutch Crunch look to the rolls, you make a rice flour paste and slather on the rolls after shaping and rising, but before baking. It reminded me of cream cheese icing.
Very cool. The tops got all crackly and crunchy.
Dutch Crunch Whole-Wheat Rolls
Makes: Six sandwich rolls
Recipe Source: The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipes for the breads came from The Bread Bible and an adaptation of a recipe found on bakingbites.com (http://bakingbites.com/2006/09/cooking-school-dutch-crunch-bread/).
1 tablespoon (1 packet) active dry yeast
¼ cup warm water
1 cup warm milk
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
Up to 4 cups flour (I used 2 cups all-purpose flour, 1 1/2 cups whole-wheat flour)
1. Add the yeast, water, milk and sugar to a mixing bowl or to your electric mixing bowl. Stir and let sit for about 5 minutes.
2. Add in vegetable oil, salt and 2 cups of flour. (I used one cup all-purpose, one cup whole-wheat.) Using the dough hook attachment or a wooden spoon, mix until the dough comes together. Keep adding flour until it forms a non-sticky ball of dough. Remove from bowl and knead for about four minutes.
3. Place dough back in oiled bowl, cover with plastic wrap, and let rise for about an hour, or until doubled in size.
4. Preheat oven to 380 degrees F. Divide dough into six balls, lightly shape into rolls. Cover with plastic while you make the Dutch Crunch topping.
Dutch Crunch Topping
1 tablespoons active dry yeast
1/2 cup lukewarm water
1 tablespoons sugar
1 tablespoons vegetable oil
1/4 teaspoon sea salt
3/4 cup rice flour
5. Mix together and let rest for 15 minutes. It should be paste-like, not runny.
6. Combine all ingredients in a bowl and beat with a whisk. It should be spreadable, but not too runny. Let stand 15 minutes.
7. Spoon a thick amount of the Dutch crunch topping on top of the rolls. Bake rolls for 25-30 minutes, or until top is golden brown.
8. Make a sandwich of your choice! I went Asian fusion because I’ve been eating this salad for lunches lately, except with chicken and soba noodles. It’s easy. Who has time for a complicated sandwich after the complicated rolls?
- Mix together some peanut satay sauce (I just used it premade in a jar), juice of one lime, pinch of sugar, shake or two of red chili pepper flakes, and splash of soy sauce.
- In a salad bowl, add spinach, sprouts, thinly sliced red pepper, grated carrots, and cilantro.
- Add sauce to the vegetables and mix. I like things lightly coated.
- Toast the bun.
- Top with Sriracha and grilled chicken, sliced.
- Top with peanuty salad greens and more cilantro.
Delish! I liked this savory Daring Bakers’ challenge.