You can store the remaining topping for a week, covered well (but vented to prevent pressure-buildup) and in the refrigerator. Put about a 1/2 cup of the mixture on the dough. It will have double in size, but will collapse when you go to spread it on the loaf. Once the topping has doubled, which conveniently takes the same amount of time as it takes for the dough to rise. The yeast will make the topping double in volume, so make sure it has enough room to grow. While the dough ball is resting mix all the topping ingredients in a large bowl and cover with plastic. If you using a dough that recommends baking on a stone, you will still want to use the parchment, since the sesame topping may drip down and make it difficult to get off the pizza peel if you don’t have the parchment. If you are using brioche dough I recommend baking it on parchment placed on a baking sheet. Place the ball on a piece of Parchment Paper and cover loosely with plastic. Dutch Crunch Breadġ pound dough from any of our books – I actually made the loaf in the photo from our Brioche recipe in The New Artisan Bread in Five Minutes a Day, but I’ve also made them with our Master recipe, Peasant bread and Challah dough, pretty much any dough will work.ġ tablespoon yeast – I used Red Star Platinum, but Quick Rise or Active Dry work too The fragrance of the sesame is fantastic and the slightly sweet crispy bits on the loaf are hard to resist picking off and snacking on before you ever cut into the bread. The tiger spots are created by covering the dough with a slurry of rice flour, sugar, yeast and toasted sesame oil. Dutch Crunch gets its name from a similar bread found in the Netherlands, which is called Tiger Bread ( tijgerbrood or tijgerbol). Allow them to cool completely on a wire rack before eating.How is it that I’d never tried Dutch Crunch bread, never even heard of it? It’s a loaf that seems to be ubiquitous in the San Francisco area, and it would seem that they have been keeping it all for themselves. Put the rolls into the oven and bake for 30 minutes. You shouldn’t have any topping left over. Let the topping stand for 15 minutes.Ĭoat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). Add more water or rice flour if necessary. The consistency should be stiff like icing but spreadable. Cover the dough with a towel and let it rest while you make the topping.Ĭombine all the topping ingredients in a bowl and beat with a whisk to combine. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size). Wash and dry your bowl and oil it lightly. Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).Īdd the 9 grain cereal, oil, salt and the unbleached white flour. In the bowl of an electric mixer, combine the yeast, water, milk and sugar.
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