Tuesday, April 10, 2012

Dutch Crunch Bread

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!
We made sandwiches with leftover Easter ham and cheese and had tomato soup

I know this is pretty late, but the last month has felt pretty crazy and I just didn't have the time or energy to bake more bread after the pretzel extravaganza. Today has been rainy and chilly, so soup and sandwiches seemed like a good idea. I made the dutch crunch topping with brown rice flour and spread it on the rolls with a small off-set spatula, one of my favorite kitchen tools (I think I have 6 or 7 of them)
The topping spread on the rolls 

The roll dough was easy and rose plenty in my cool kitchen and the topping was easy too. I see us eating this more often!
and, as always, Hunter wanted some too!
Dutch Crunch Rolls
1 1/2 T yeast
1/3 cup warm water
1 1/2 cup warm milk
2 T sugar
3 T oil
2 tsp salt
5-6 cups flour
1. In the bowl of an electric mixer  combine yeast and half the flour. Add wet ingredients and stir to combine.
2. With the dough hook in place add the remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. Let the mixer run for a few minutes to knead.
3. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size 
4. . Once the dough has risen, turn it out onto a lightly floured surface and divide it into 12 equal portions. Form into rolls. Place on greased baking sheets
5. Let rise for 15 minutes while you prepare the topping.
6. Coat the top of each roll or loaf with the topping (recipe below). 
7. Once you’ve applied the topping, bake in a preheated 375ยบ oven for 20-30 minutes, until well browned. Let cool completely.
2 T active dry yeast
1 cup warm water
2 T sugar
2 T vegetable oil
½ tsp salt
1½ cups rice flour, I used brown rice flour
1. Combine all ingredients in a large bowl and beat hard with a whisk to combine. It should be thick but spreadable. Add more water or rice flour as necessary. Let stand 15 minutes.

2. Coat the top of each loaf or roll with a thick layer of topping. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Put rolls directly in the oven. The batch that sat out to wait didn't crack as much.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.


  1. Ha ha-- I love how the only picture Hunter cooperates for are the ones that involve food!

  2. Every time I do pictures for daring bakers/cooks, Hunter tries to get the food. He is so predictable!