I was totally shocked by the results and even more amazed at how easy and inexpensive it was to make! Literally four ingredients, that’s it!Ī bowl and spoon are all you need to make the dough. Delicious! No Mixer No Kneading No Kidding The picture you see is MY FIRST ATTEMPT! Sorry to shout but it was gorgeous and So. I’m not sure why I waited so long but I finally made a loaf of my own this week. Recently, I began to see recipes for making it at home. Oh, and that chewy middle that’s born to dunk in soup, slather with butter, or top with a bit of sharp cheddar cheese. I can just taste the crispy crust that crunches when I bite it. Red Star Yeast (Lesaffre Yeast Corp.) provided samples of Red Star PLATINUM Yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.When I see beautiful loaves of rustic bread lined up on the shelf in a fancy bakery, it always makes my mouth water. The crust should be golden brown on the brioche, but may be a darker caramel brown on the Master recipe or any baked at a higher temperature. With a Spatula, spread it to completely coat the loaf.īake as directed for the type of dough you have used. 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). 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.
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