DUTCH CRUNCH BREAD ROLLS HOW TO

Cover the bowl with cling film and let the dough rise till its double the size.Shape it into a ball and place it in an oiled bowl. Add the remaining butter and knead the dough.Usually it takes 10 -15 minutes to get the dough into a nice smooth consistency. Add extra flour little at a time if the dough sticks too much. Knead the dough on your worktop till it is soft and smooth.

Add warm milk and bring the flour together to form a dough.Add half the quantity of butter and rub it into the flour.Mix the flour, yeast, salt and sugar in a big bowl.I must admit the crunchiness was not too apparent the next day so its best to enjoy the bread on the day its baked.ģ-3½ cups plain flour (all purpose flour)Ģ tbsp butter (or if you prefer sesame oil) You can either make buns or make a bloomer shaped loaf or any shape you like. For January, Aparna suggested we bake any bread of our choice. So I decided to post this recipe for the We Knead to Bake January challenge. The rolls turned out good and would have loved a much better mottled effect, but what I achieved this time round made me happy. I used my normal white bun recipe and got the recipe for the topping or paste from bright eyed baker. Finally Delia put my mind to easy as she had written in a comment about tiger bread to apply the paste or topping before the second proving stage. While browsing through different recipes, I discovered that some applied the paste or topping before the second proving stage and some, after. The buns got flattened a bit and the mottled effect was not apparent. Applying the thick paste on risen dough is not easy. The recipe I followed suggested that I apply the topping or paste when the buns have risen. It was perhaps because the paste or topping was too thin and there was not enough yeast in it. The first time I tried the recipe out, the mottled effect did not happen at all.

DUTCH CRUNCH BREAD ROLLS HOW TO

Well, whatever its called, I just wanted to learn how to get that beautiful mottled look on top of a loaf or rolls. The end result is a crunchy exterior and a soft interior. The paste or topping is made using rice flour and sesame oil to give it that unique nutty flavour. Further search on the famous google led to this sort of bread being known as alligator bread too.Its believed that the bread originates from Netherlands. It should actually be called a giraffe bread as it resembles the spots on a giraffe. I wonder why its called tiger bread since there are no stripes on the top. Then one fine day I stumbled upon the recipe and actual name of the bread… tiger bread or Dutch Crunch Bread.

Bought the rolls and they tasted like just any other ordinary rolls. I saw this mottled topped bread at Nakumatt and was really fascinated by the effect. It probably means my brains too are getting old 🙂 I had to google the poem and check out the correct lines. Remember reciting this poem by William Blake when you were in school? I just couldn’t help trying to remember the lines while I was baking this bread.

Dutch crunch bread rolls