Dutch Crunch ver. 1: Bread. Dutch Crunch bread is a San Francisco bread sensation that is not sourdough! These rolls — generally used for building sandwiches — are made Dutch Crunch is ubiquitous in San Fransisco, but it has origins in other parts of the world. Tiger Bread, a similar bread in taste and appearance, is.
Dutch Crunch Bread is popular in the Bay area and I first had it recently at the sandwich chain Ike’s and fell completely in LOVE. This is something you are just going to have to try! It’s bread but with a twist. You can cook Dutch Crunch ver. 1: Bread using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Dutch Crunch ver. 1: Bread
- Prepare 2 1/2 tsp of dry yeast.
- It’s 1/4 cup of warm water.
- You need 1 cup of warm milk.
- It’s 3 cups of flour.
- It’s 1 tbsp of sugar.
- You need 2 tsp of vegetable oil.
- Prepare 1 1/2 tsp of salt.
The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful. Punch dough down and knead briefly on a lightly floured board to release air. This recipe for Dutch Crunch Bread (or Tiger Bread) will become your new favorite! So unique with its special crackly top and soft center, this specialty bread famous in San Francisco will make its way into your kitchen and will never leave!
Dutch Crunch ver. 1: Bread step by step
- Preheat oven to 375F.
- In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy..
- Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together..
- Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl..
- Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic..
- Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size..
- Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping..
- Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes..
- Bake for 25-30 minutes, until well browned. Let cool completely before serving..
A couple months ago, I ran across some intriguing pictures of bread. Tiger Bread recipe or Dutch Crunch Bread or in the Netherland called it Tijgerbrood. Dutch Crunch Bread Recipe - Known as tijgerbrood in Netherlands has a flaky crust while the bread is soft inside. Learn how to cook Dutch Crunch Bread. Traditional Netherlands cuisine is biased towards carbohydrates due to heavy labor society, however the modern cuisine is more influenced by.