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Dutch Crunch Bread Topping Recipe

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This recipe for Dutch Crunch Bread Topping is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup plus 2 tablespoons (150 milliliters) warm water
¾ cup rice flour
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
2 teaspoons granulated sugar
2 ¼ teaspoons instant or rapid rise yeast
½ teaspoon salt
Directions:
Directions:
Use your favorite bread dough recipe to make the dough. Mix the topping, 25 minutes before the shaped dough is finished rising, whisk together the warm water, rice flour, oils, sugar, yeast, and salt together in a medium bowl. Cover the bowl and let the topping rise until it has doubled in size, about 20 minutes. Stir the risen topping to deflate it. For rolls, use 2 tablespoons of the paste for each roll. For a loaf, use about ½ cup of the paste. Use a pastry brush to evenly spread topping tops and sides.
Personal Notes:
Personal Notes:
Dutch crunch bread gives sourdough bread a run for its money in the San Francisco bay area. Many who have not lived in that part of the United States may not recognize it. Dutch crunch seems to be the California name for tiger bread (tijgerbrood or tijgerbol) or giraffe bread. It is a wonderful crunchy topping on a sandwich or even toast. Some recipes use more sugar, so feel free to add up to 2 tablespoons of sugar if you want a sweeter topping. If you do not have or like sesame oil, feel free to use all vegetable oil.

 

 

 

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