March 2012 Daring bakers challenge was hosted by Sara and Erica: Girls challenge everyone to make dutch crust bread. Technically dutch crust doesn t refer to the type of the bread, but rather to the topping that is spread over the bread before baking. In Dutch it is called Tijgerbrood or tiger bread after the tigar-like shell on the bread when it comes out of the oven.
I made rice bread and it was absolutely delicious. It is a bit on the sweet side but I love this kind of bread. It is great right out of the oven and it is even better when it is toasted.
RECIPE:
Dutch Crunch Topping
7 g active dry yeast
120ml warm water
15 g sugar
15 ml vegetable oil
15 g sugar
15 ml vegetable oil
1/2 teaspoon salt
120 g rice flour
120 g rice flour
Combine all ingredients in a large bowl and beat with a whisk;
beat hard to combine. The consistency should be like stiff royal icing –
spreadable, but not too runny. Add more water or rice flour as
necessary. Let stand 15 minutes.
Coat the top of each loaf or roll with a thick layer of topping. You should err on the
side of applying too much topping – a thin layer will not crack
properly.Let stand, uncovered, for any additional time your recipe recommends.With the Rice Bread, the loaves
should stand for 20 minutes with the topping before baking.When baking, place pans on a rack in the center of the oven and bake
your bread as you ordinarily would. The Dutch Cruch topping should
crack and turn a nice golden-brown color.
Rice Bread
120 ml warm water
7 g active dry yeast
3 g sugar
120 ml warm buttermilk
60 ml honey
30 ml vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
10 g salt
100 g cooked and cooled short-grain rice
420 g flour
Pour the warm water in a small bowl. Sprinkle yeast and sugar over surface. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.In a large bowl using a whisk or in the work bowl of a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, honey, oil, and salt. Add the rice and beat until smooth.Add the yeast mixture and 1 cup flour. Beat hard until smooth for 3 minutes.Add the flour, ½ cup at a time, until a soft, bulky dough that just clears the side of the bowl is formed.Turn the dough out onto a lightly floured work surface and knead until smooth and springy, about 5 minutes, dusting with flour 1 Tbsp. at a time as needed to prevent sticking. This dough will be slightly sticky. Place the dough in a greased deep bowl. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1½ to 2 hours. Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease 23-by-13 cm loaf pan. Put the dough into the pan. Let rest 15 minutes. Coat the top of loaf with the topping as described above, including letting them stand, uncovered, 20 minutes, until dough rises level with the tops of the pans.Twenty minutes before baking, preheat the oven to 190°C. Place the pan on a rack in the center of the oven and bake 45 to 50 minutes or until brown and the loaf sound hollow when tapped with your finger. Transfer the loaf to a cooling rack. Cool completely before slicing.
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