The Daring Bakers Make Dutch Crunch Bread! | The Gingered Whisk: The Daring Bakers Make Dutch Crunch Bread!

Tuesday, March 27, 2012

The Daring Bakers Make Dutch Crunch Bread!

Today is kind of a big day for me. This is my 300th post! This one, that you are reading right now! Can you even imagine?! I never imagined when I started this blog in 2009 that I would meet so many wonderful people and have so much fun baking and cooking new foods, and sharing them with you! I love that while my little blog has grown, it is still a relatively small blog, which means that each of you who come visit me each day come because you want to and that you like me! That means so much to me, so thank you! :)  Coincidentally, I also happen to be featured on the awesome blog Adventures in Mommy-land today, doing an interview on Moms that Blog! You should head over and check it out! :)

We used our Dutch Crunch Bread with one of our favorite recipes, Root Beer Sloppy Joes!

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!

This is what happens when I wait until after nap time to take pictures.
P.S. Please excuse the hideous flower pattern on the chairs, we bought them at a garage sale and I haven't found the right fabric to re-do them yet! :) 

This was a fun bread to make. I have been wanting to attempt a soft sandwich roll for a while now, but just haven't actually set out to do it yet. I decided instead of trying to buy rice flour for the topping that I would try to make my own. I used this recipe, and it turned out pretty well, except I couldn't get mine ground as finely as I wanted. It was more rice meal than rice flour. I was worried that this would affect the crackling effect on the topping, but I think it turned out fairly well still - just very crunchy! We ended up having to brush some of it off because it was just too much! 

And now, if you will forgive me for putting in a shameless plug in here, I wanted to make sure you knew about something I am so excited about! If you haven't heard yet, Shelley from C Mom Cook and Ruth from Crafts of Mommyhood and I have formed a fun little group based on our sourdough starters and we would love for you to join us! Each month we pick a new and unusual recipe to make with our starters! Check it out at Sourdough Surprises!

Soft White Roll

Servings: Six sandwich rolls
1 tablespoon (1 packet) active dry yeast
¼ cup warm water (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
1 cup warm milk (105-110º F)
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
Up to 4 cups all purpose flour
1. In the bowl of an electric mixer or large mixing bowl, 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. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. (The photo to below is with the first 2 cups of flour added).
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).
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 (see photo comparison).
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) (using a sharp knife or a dough scraper works well). 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. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Dutch Crunch Topping (yields enough for 6 rolls)

Do not make this topping ahead of time, but just as you need it - about 15 minutes before you put the bread in the oven.

1 tablespoon (1 packet) active dry yeast
1/2 cup warm water (105-115º F)
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour (white or brown; NOT sweet or glutinous rice flour) (increase to 1 cup or more for home-made rice flour)
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. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. The best way is to just use your fingers (or a spoon) to glob it on. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping.
4. 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.


  1. Congratulations on the 300 entries! Here's to 300 more delicious recipes, photos and stories of you and your beautiful family!

  2. Oh my gosh, I love that photo of Ladybug sneaking a bite of that roll. That says it all! :) Your rolls look beautiful - awesome job! :)

  3. Congrats on such a huge milestone & beautiful rolls.

  4. I love making bread, and was planning on finding a roll recipe for sloppy joes tonight, perfect timing on this post! Are these rolls mushy soft inside like a store bought hamburger bun?
    I'll definitely be following along on your Starter recipes, I've tried making a starter a few times but it never lasts, almost more responsibility than a pet, lol.

    1. Hi Joan! These buns are kind of hearty, not the typically soft hamburger buns you would buy at the grocery store, so make sure whatever sandwich you make can stand up to it!

  5. Your sloppy joes sound good! I think the homemade rice flour might be better than the store-bought as my rolls didn't get very crunchy.

  6. Oh yum yum. That s a neat take on the challenge. I love the idea about a sourdough group. Have to resurrect my sourdough soon!

  7. Wow, that looks really delicious - almost like a crunchy, savory cheese roll. No wonder your baby tore into one!

  8. These look so good and crunchy! We made some sloppy joes to eat with our rolls too. Congrats on your 300th post!

  9. Congratulations on your 300th post. That is one amazing mile stone :)
    Love the picture of your little one enjoying the bread
    Great job on this challenge and I look forward to checking out your sourdough adventures

  10. Congrats on your milestone! Your rolls look awesome and good on you for grinding your own rice. I found mine were crumbly too and I used the flour. I think it is a combination of having to slather on enough to get the texture and then it sitting on top of the rolls. It still looks scrumptious though!

  11. Congrats on your 300th post! That's amazing! your blog is fantastic and it sounds like you ladies have started a really great group! I've never heard of root beer sloppy joes but it sounds delicious! Especially with these rolls, weren't they great?!

  12. Your rolls look great! Root beer sloppy joes sound fantastic, too.

  13. I've already bookmarked your recipe for the sloppy joes. Your sandwich is just calling to me! Hats off to you for making your own rice flour. Great job with the challenge. And the sourdough group sounds very interesting. An Asian starter may be joining.

  14. I knew your tiger crunch bread would look fantastic, and that root beer sloppy joe sounds so good. I never heard of using root beer in sloppy joe's, but I know it's got to be good if you made it!

  15. Congratulations on the 300th post - quite an achievement! I look forward to reading about your sourdough adventures.

  16. waou!!your bread is so beautifull!!

  17. Congratulations!

    I'm so happy for you :)

    I look forward to more posts :D

    P.S. I never tried bread with a crunchy topping, but that looks great! Going to have to try it soon :)

  18. Your bread looks great - I like the idea of it being more crunchy, I might try to replicate that myself! I love the sourdough group idea too, I'll check it out.

  19. Oh my, the sloppy joes look delicious. What a great filling choice for those beautiful rolls.

    Congratulations on your 300th post! Oh, and I'm hoping to join in with Sourdough Surprises this month. :)


Leave a Comment!



Related Posts Plugin for WordPress, Blogger...