Dutch Crunch Bread
Dutch Crunch Bread, also known as Tiger Bread, is a captivating culinary creation featuring a soft, fluffy interior and a signature crackled crust that crunches with every bite. This recipe combines a simple yeast dough with a unique topping made from rice flour, sugar, and warm water to create its trademark texture. Perfectly golden and calling for just a handful of pantry staples, Dutch Crunch Bread is as much a visual treat as it is a taste sensation. Whether used as dinner rolls, sandwich bases, or enjoyed on its own, these crackled beauties offer a delightful interplay of textures and flavors that will elevate any meal. With straightforward instructions and a rewarding payoff, this recipe is ideal for bakers looking to master an eye-catching bread that’s as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 teaspoons Active dry yeast
- 1 cup Warm water (110°F/45°C)
- 2 tablespoons Sugar
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 cup Milk
- 0.5 cup Rice flour
- 1 tablespoon Active dry yeast (for topping)
- 2 tablespoons Sugar (for topping)
- 0.25 teaspoon Salt (for topping)
- 1 tablespoon Vegetable oil (for topping)
- 3 tablespoons Warm water (for topping)
Instructions
In a small bowl, combine the yeast, warm water, and sugar. Stir to dissolve and let it sit for about 5 minutes, until it becomes foamy.
In a large mixing bowl, combine the yeast mixture with oil, salt, and 2 cups of flour. Use a hand mixer to blend until smooth.
Gradually add the remaining flour, kneading with hands until the dough is smooth and elastic. This should take about 5 to 7 minutes.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the topping. In a medium bowl, mix the rice flour, yeast, sugar, salt, oil, and warm water until smooth. Let the mixture rest for about 15 minutes.
After the dough has risen, punch it down and divide into 8 equal pieces. Shape each piece into a round ball and place on a parchment-lined baking sheet.
Spread the rice flour mixture generously over the top of each dough ball. Ensure even coverage for the best crackled effect.
Preheat the oven to 375°F (190°C). Let the topped dough balls rest for an additional 20 minutes to allow the topping to set.
Bake in the preheated oven for 20 to 25 minutes or until the tops are uncooked and golden brown. Let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 63.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 366 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
