Post your best recipes here forum: Dutch Crunch Bread

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ImageGwen
Mar 2, 2010 12:33 PM CST
Name: Gwen
Langley WA
Anyone have a good recipe for dutch crunch bread?
Imagenanniepb
Mar 4, 2010 11:12 AM CST
Name: Phyl
Mtns of East TN (Zone 6b)
No, but it sounds scrumptious.

I used to make the date bread recipe on the box. we liked it.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Mar 4, 2010 2:22 PM CST
Name: Kathy Parker
SE Ohio
sorry, what's Dutch Crunch Bread???
ImageGwen
Mar 4, 2010 3:46 PM CST
Name: Gwen
Langley WA
It's a loaf of white bread and it has a different sort of topping. I have no idea how to describe it or how they get the topping to look the way it does. It looks like the top has cracked all over the place. You used to see it in bakeries way more often than you see it nowadays. Sometimes I see it as a loaf, other times as more of a sandwich roll. It makes excellent sandwiches!
ImageKizmo1
Mar 4, 2010 6:02 PM CST
Name: Kathy Parker
SE Ohio
sounded like it may have looked like New York crumb cake.... same type topping, only on a sweet bread instead of cake... I'll look in my Amish cookbooks and see if there's any listings..
ImageKizmo1
Mar 4, 2010 6:08 PM CST
Name: Kathy Parker
SE Ohio
Link below came from a thread on Cook's Illustrated ( http://www.americastestkitchentv.com/ibb/posts.aspx?postID=2... ) sounds interesting. Is this what you're referring to?

http://bakingsheet.blogspot.com/2006_09_01_bakingsheet_archi...
ImageGwen
Mar 4, 2010 8:03 PM CST
Name: Gwen
Langley WA
Yes, that's it! You know, it never would have occurred to me that it was a separate topping that's put on after the loaf is formed. I am just so stupid! But, of course, that's the only way to be able to achieve that type of loaf!!!
ImageHenryr10
Mar 4, 2010 9:55 PM CST
Name: Ric
Cincinnati, Oh
I GOTTA try this one!
Thanks!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageKizmo1
Mar 4, 2010 10:37 PM CST
Name: Kathy Parker
SE Ohio
let us know how it turns out!!!
Imagenanniepb
Mar 4, 2010 10:48 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
i saw several recipes on that link that looked interesting.

sheese....i was so tired last night, I thought I read 'Date Crunch Bread'
thats why I said I used the recipe on the box. *Blush*
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Mar 5, 2010 8:18 AM CST
Name: Kathy Parker
SE Ohio
Hilarious!
Imagenanniepb
Mar 12, 2010 9:32 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
here's the recipe...for lazy people like me

Dutch Crunch Bread
Bread
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F) (nonfat is fine)
1 tbsp sugar
2 tsp vegetable oil
1 1/2 tsp salt
2 1/2 - 3 1/2 cups all purpose flour

Topping
(from The Bread Bible)
1 tbsp active dry yeast
1/2 cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)


In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a lightly greased by and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.
Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes.

Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes.
Bake at 375F for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary.

*You can mix this by hand, too.

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageHenryr10
Mar 12, 2010 9:53 PM CST
Name: Ric
Cincinnati, Oh
YUM!
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Mar 27, 2010 6:33 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
was that YUM because you tried it?

if i cant work outside tomorrow, i'm going to try these. Ive never used rice flour before.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
Imagenanniepb
Mar 30, 2010 1:41 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
I wasnt too impressed with this recipe. Yes, its my personal opinion...doesn't mean you all wouldnt enjoy it.

splitting the dough into 6 pieces was too large I thought. I think it would be better to make the rolls into 12 pieces.

Be mindful of the flour: I probably added too much flour...the rolls were dense. heavy. like a bisquit. I did like the crunch on top, however, you probably want to eat them the same day; after storing them in a bag, they didnt have as much 'crunch;

the topping called for 2 tablespoons of yeast. I wondered if that was too much yeast for that small of a batch of topping???
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee

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