But it’s not dense like a bagel or pretzel. My sourdough version has a more robust crumb and is slightly chewy. Yeast, and an addition of sugar, will likely help achieve this. Yeast (dry active, instant, or fresh) can be used in place of the sourdough starter.īesides the crunchy exterior, Dutch Crunch Bread is described by many as having a soft interior crumb that’s slightly sweet. Most recipes don’t call for sourdough starter.
The paste is applied just prior to baking, and as the bread bakes and expands, the paste crackles and becomes crispy. Salt and sugar may be included to add flavor. The crunchy topping on the bread is achieved by applying a paste made essentially with rice flour, water, yeast, and oil. We’re not talking about giraffe the animal, but giraffe the bread. Did you know giraffes only sleep for several minutes every few hours? I learned that from reading a book to second graders! In the future, I think I’ll refer to this Dutch Crunch Bread as Giraffe Bread instead.īesides, I love giraffes. The crunchy pattern on top of the bread does look distinctively giraffe-like. I, too, agree! That little girl is so perceptive! That’s the most appropriate name for this bread. In England, a little girl wrote a letter to the Sainsbury’s supermarket chain to have the bread renamed Giraffe Bread, and Sainsbury’s agreed. The US supermarket chain Wegmans calls it Marco Polo Bread, and at one time even offered the bagel version in their store bakery. In the Netherlands, where it originates, it’s called Tijgerbrood (Tiger bread) or Tijgerbol (Tiger roll). What is Dutch Crunch Bread?ĭutch Crunch Bread is a type of bread popular in the Bay Area and is so named because of its Dutch origin and its signature crunchy and crackly coating.ĭutch Crunch Bread is also known by many other names. Besides, once again my starter is starting to accumulate in my fridge, taking up precious space. Wipe up any excess topping that drips down and pools around the dough on the baking sheet.So when I was trying my hand at creating Dutch Crunch Bread, I thought it was the right thing to use a sourdough starter. Be careful and do your best not to deflate the rolls when spooning this rice flour mixture over top. Here’s the most challenging part of Dutch Crunch bread: The rolls are going to be puffy and delicate, but you’ve got to smear them with the thickish rice flour topping. Carefully coat the rolls with the topping just before baking.Let the topping “rise” - it will get bubbly as it sits - while the oven preheats and rolls rise. Add a little more water by the tablespoon if the mixture is thick or dry. The mixture should be thick but drippy (about the consistency of glue). Stir together the rice flour, sugar, oil, yeast, and water in a small bowl. Mix up the topping while the bread rises.Move the rolls to baking sheets and let them rise. Divide the dough into six (five-ounce) portions, shape each portion into a round by pinching the ends together into a bundle, and then (with the pinched side down) gently roll the round in the palm of your hand. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. And then let the springy dough rise in the stand mixer bowl until doubled in size. You’ll warm some milk and water and mix them with flour, yeast, salt, and oil in your stand mixer. The bread part of Dutch crunch bread is pretty straightforward.
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