Daring Bakers Challenge \ Dutch Crunch Topping

A little late with my daring bakers challenge, but late is better then never! 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!

We were allowed to choose the bread we wanted to apply the topping too. I mulled over countless bread options and their possible applications to a sandwich. The last post I did with TWD we baked Irish Soda Bread. Hmmmm. Had anyone ever tried dutch topping with it? What if it didn’t work? Well, I decided to be DARING :).

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It did :). It worked!
The recipe for the bread is located here chocolate moosey . Below is the recipe we were given for the topping. I really recommend it! it gives a nice crunchy top to what normally would be a soft sandwich bread. It also gives a nice contrasting flavor.

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

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. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. 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. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
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.

Now, for the second part of my challenge.
I turned my bread into a Corned Beef Sandwich with Bacon Cabbage and Carrot Slaw and a Guinness Mustard Sauce. I popped the corned beef in my slow cooker with a mixture of brown sugar and mustard. I fried the bacon and then sautéed the cabbage and carrot in it’s fat. I then created a mixture with honey dijon mustard and the Guinness. yummo! Success.
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Dream Bake Believe
Love, Steffie

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