Daring Baker Challenge: Tiger Bread.
This marks my first challenge as a Daring Baker at The Daring Kitchen. 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 should have ideally posted about the challenge on the 27th of March, but, hey, you cant blame a girl who's birthday is just round the corner right!! I celebrated two decades on this yummy world on the 2nd of April!! Yes, I'm finally 20!! So much to look forward to now! I had an absolutely fabulous birthday. Received 6 cookbooks! Six! All at one go. For a person who has not owned a single cookbook almost all her life, six of them, all at once, is a lot.
Coming back to the challenge, the recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipes for the bread came from The Bread Bible and an adaptation of a recipe found on bakingbites.com (http://bakingbites.com/2006/09/cooking-school-dutch-crunch-bread/).
I used the bread recipe provided in the challenge and did not try experimenting with the recipe at all. Also, this is the first time I baked bread and it was such a hit! Really really happy with the outcome. I did burn the topping on the first two rolls I baked, but they still tasted delicious! The Dutch Crunch topping is extremely crunchy and look so so beautiful!! I would have preferred a softer, spongier bread but then again, it could be possible that I messed it up a bit. Try this topping with any soft bread you like, I'm sure it will taste just as lovely.
I didn't have many ingredients on hand, so I just made a very basic sandwich. Some chopped cabbage, tomato, onion, a sprinkling of coriander and lots of cheddar and a store bought burger mayonnaise. And oh yes, salt. My bread was a little less on salt.
I cut the Dutch Crunch topping recipe in half because I only made six bread rolls. You need to make the topping when your dough is almost done rising. So that would be about 15 minutes before your bread dough doubles in size do you start making the topping.
TIGER BREAD
For the DUTCH CRUNCH TOPPING
1 tbsp active dry yeast
120 ml warm water
1 tbsp sugar
1 tbsp vegetable oil
a small pinch salt
120 g rice flour (white or brown; NOT sweet or glutinous rice flour)
Method
1. 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.
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| After 15 minutes |
For the SOFT WHITE ROLLS
1 tablespoon active dry yeast
60 ml warm water
240 ml warm milk
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
500 g all purpose flour
Method
1. Combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Take the vegetable oil, salt and half of the flour in a large mixing bowl and tip the yeast mixture into it. Mix using the dough hook attachment or a wooden spoon, until the dough comes together.
3. Add remaining flour a little at time until the dough pulls away from the sides of the bowl.
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
7. Coat the top of each roll or loaf with the topping generously. Err on the side of putting too much topping. Coating the rolls with a butter knife or off set spatula works best.
8. Cover the coated rolls with plastic wrap and let them rise for another 15 minutes.
9. Bake in a preheated 190°C oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
I honestly do not think I will be eating store bought bread for a while now. Everyone at home loves the bread. I was previously intimidated by yeast, but it has been kind to me, so I no longer am. For all those out there who haven't baked bread because they have heard it difficult and think they can't do it; you should give it a go. I'm sure you won't be disappointed with the turn out if you only follow the recipe to the tee.
Until next time,
Happy baking
xo
xo
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10 comments
Great job :) When you start making bread at home, you'll never want store-bought bread again! Here's to a lot more bread from your kitchen!
ReplyDeleteThank you :) I've been eyeing a lot of bread recipes lately.
DeleteGetting our first cookbooks are so thrilling, happened to me just weeks ago. Hope you had a wonderful birthday. Wow, you have become a daring baker already! Bread looks good.
ReplyDeleteThank you La!
DeleteI had a spectacular birthday; and the cook books added a lot more to it.
it looks great, love that pattern! 6 cookbooks eh, well even someone with a lot of cookbooks wud be delighted with a gift like that :)
ReplyDeleteOh yeah! I was totally overwhelmed with the number of cook books!
DeleteI'm glad you liked the pattern :D
I swear, I am making bread nowadays and eating it so much that my mother has started worrying about me dating a baker, lol. Just went through your blog like warm knife through butter, and realized I gotta add you to my list of loves. You don't mind, do you??
ReplyDeleteWhy, thank you Poorna!
DeleteDating a baker?? Haha...funny what moms think!
Looks so good! I must try it.
ReplyDeleteAlso happy belated birthday! many, many more happy years to you :)
Thank you for the wishes Charis!
DeleteYou should definitely make this bread. :)