This is a perfect example of why I love being a Daring Baker. Before this month, I had never even heard of Dutch Crunch Bread (or Tiger Bread as it as called, after the Dutch tijgerbrood or tijgerbol) and now it is going to be a regular recipe in my baking rotation, especially when I am out to impress. I was wowed by the unique appearance of this bread and so happy that it turned out exactly as planned.
This recipe is a combination of two actually, the sandwich rolls and the Dutch Crunch topping. Once you have formed your buns and they are rising, start the topping. This recipe was for 6 buns, but they were huge, if you want, you could make 8 easily.
The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipes for the buns were adapted from Baking Bites.
Soft White Sandwich Buns
Makes 6 Big Buns
1 tbsp active dry yeast
1/4 cup warm water
1 cup warm 2% milk
1 1/2 tbsp sugar
2 tbsp canola oil
1 1/2 tsp salt
3 1/2 cups all-purpose flour
In bowl of stand mixer fitted with dough hook, combine yeast, water, milk and sugar. Allow to sit for 5 minutes.
Once yeast is dissolved and starting to foam and bubble, add the salt, oil and 2 cups of the all-purpose flour and mix on medium speed.
Once you have a nice 'gloppy' dough, add the remaining flour 1/4 cup at a time on low speed, until the dough no longer sticks to the side of the bowl (I used just shy of 3 1/2 cups... if you need more, add a tbsp at a time).
Allow the bread to knead on low speed for 4 minutes. Remove dough hook, take dough out of bowl, oil the bowl and put the dough back in, rolling it around to get a light coating of oil. Cover and allow to rise in a warm spot until doubled, about an hour.
Once risen, gently deflate, move to a floured board.
Pat the dough into a disc and cut into 6 equal(ish) wedges. Take each wedge and form into a round bun, pinching together at the bottom, then rolling between your hands.
Put the buns on a parchment-lined baking sheet and cover them with a clean tea towel and set them somewhere warm to start their second rise.
About 15 minutes into the second rise, start making your Dutch Crunch topping.
Dutch Crunch Topping
Enough for this bun recipe or a standard loaf of bread
1 tbsp active dry yeast
1/2 cup warm water
1 tbsp sugar
1 tbsp canola oil
1/4 tsp salt
3/4 cup white rice flour
Mix all of the ingredients together very well with a whisk and set aside for 15 minutes. The mixture will be similar in consistency to royal icing but will thicken as it stands.
After the topping has rested for 15 minutes, it's time to get goopy! Using your hands is the best way to do this... gently spread the topping over the surface of the buns, making sure not to push to deflate them. You should use all of the topping as it is put on generously.
Bake in a preheated 400 degree oven (I gave the oven a few sprays of water right before adding the bread) for 25 minutes. Allow to cool on a wire rack.
As for my sandwich, I was still blown away by the beauty of these buns and I went simple with a twist. I made an egg salad but added red onion and a touch of curry powder to the mayo. I also spread the buns with red pepper jelly and topped it with some baby spinach. It made for an interesting combination... but as much as I love curry, I don't think I dig it in my egg salad.
The first thing I do each month when I find out what the Daring Bakers challenge is, is a Google image search to see what it is I'll be making. When I did this this month, the first thing I thought was that the bread didn't look like a tiger at all, but it did look exactly like a giraffe. It turns out that I'm not the only one who felt that way...
Lily Robinson, a 3 1/2 year old from the UK thought the same thing and sent a letter to her local grocery store. Her letter and the store's awesome response went viral after her mom posted it on her blog... and Tiger Bread is now called Giraffe Bread in all of their stores.
I'm with you 100% Lily.
Yay Giraffe Bread!