This is my first time participating in a Daring Bakers challenge. I decided to join since they only post once a month anyway and I thought it might be fun to participate in a group that isn't limited to a specific cookbook. The host(s) of the month choose something to bake and provide a recipe. You can make the recipe as written, or tweak it and make it your own.
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.
I made a BLAT sandwich - bacon, lettuce, avocado, tomato. Not exactly one-of-a-kind, but still a damn good sandwich. I'm not a big sandwich person in general (I can't even remember the last time I had a sandwich before this) but I'm thinking this bread might have changed my non-sandwich-eating ways. I'd be hard-pressed to think of a single thing I wouldn't enjoy eating 10 times more between 2 pieces of this bread. The roll itself is so perfectly soft and pillowy, and the crunchy topping imparts such an amazing variance in texture... and it looks awesome too :)
Soft White Dutch Crunch Sandwich Rolls
adapted from Baking Bites
yield: 6 rolls
2 1/2 teaspoons (1 packet) active dry yeast
1/4 cup warm water (105-110 degrees F)
1 cup warm milk (105-110 degrees F)
1 1/2 tablespoons sugar
2 tablespoons vegetable oil (plus extra for greasing bowl)
1 1/2 teaspoons salt
up to 4 cups (500g) all purpose flour
Dutch Crunch topping (recipe below)
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add the vegetable oil, salt and 2 cups of flour and mix at medium speed until the dough comes together.
- Add the remaining flour a quarter cup at a time until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a large, lightly greased bowl and turn dough to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Once the dough has risen, deflate and turn out onto a lightly floured surface. Divide into 6 equal portions and shape each into a ball. Arrange on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rise 15-20 minutes while you prepare the topping.
- Position a rack in the center of the oven and preheat to 375 degrees F. Spread a thick layer of topping over the top and sides of each roll and let rise for another 20 minutes. Bake for 25-30 minutes, until well browned. Transfer rolls to a wire rack and cool completely before eating.
I found this bread to be best the day it's made - the crunchy topping became sort of crumbly and chalky by the third day.
Dutch Crunch Topping
from The Bread Bible by Rose Levy Beranbaum
yield: enough topping for 6 rolls
1 tablespoon active dry yeast
1/2 cup warm water (105-110 degrees F)
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
3/4 cups rice flour (not sweet or glutinous) (may need to add up to 1/2 cup more to get the right consistency)
- Combine all ingredients in a medium bowl and beat with a whisk to combine. (The consistency should be like stiff royal icing - spreadable, but not too runny.) Add more water or rice flour as needed. Let stand 15 minutes.