but get about 10 miles outside the Bay and that option disappears.īay Curious is a podcast that answers your questions about the Bay Area. It’s a pretty common find at sandwich shops and deli counters in San Francisco or Oakland. What kind of bread do you choose? Maybe sourdough, or wheat if you’re trying to be "good," or - if you’re in the Bay Area - you might go with Dutch Crunch. Dutch Crunch is still delighting sandwich lovers around the Bay Area.Īy you’re standing at a sandwich counter and ordering lunch. This recipe adapted from Dutch Crunch Bread Rolls on Handle the Heat.This story originally published on July 18, 2019. You can partially remedy this by reheating them in a toaster oven, but they really are best eaten fresh! These are so great with just butter and jam, or you can also use them to make sandwiches of all kinds! Once you store them in a plastic bag, the moisture seeps into the crunchy topping and they are not crunchy any more. These rolls are best eaten the day they are made. Bake the rolls for 25 minutes, until a nice golden-brown color and beautifully crackly!Īfter a few minutes, remove them from the pan and allow to cool on a wire rack. Now let them sit uncovered for 20 more minutes while you heat up your oven to 400 degrees F. When all the rolls are covered, they will look like this: Go ahead and put a thick layer of the rice flour paste on each roll. Once that is all mixed up, you’ll uncover your rolls and gently brush the topping on the tops and sides of each one. I use brown rice flour from Bob’s Red Mill. You can get rice flour in most stores, generally in a “gluten-free” section. Then you’ll add some sugar, vegetable oil, salt, and rice flour. For the special topping, you’ll just mix some yeast and warm water together and let it proof for 5-10 minutes, until it gets frothy. Lay a tea towel over the top of the rolls while you make the topping. Place the rolls on a parchment-lined baking sheet. For the technique to get perfectly smooth, round rolls, be sure to see my French Bread Rolls post. After the dough rises, punch it down and form it into 12 rolls. How to Make Dutch Crunch Bread (Tiger Bread)įirst you make a standard dough with yeast, water, milk, sugar, vegetable oil, flour, and salt. As the bread bakes, this topping breaks and hardens. It is made out of a mixture of rice flour (which is gluten-free, so it doesn’t stretch or spread), yeast, water, sugar, vegetable oil, and salt. But never fear! You can make your own at home! What Makes Dutch Crunch Bread Crunchy?īefore baking the bread, you brush the top of each roll (or small loaf) with a special topping. Apparently, it is very difficult to find in other areas of the country. It is super famous in San Francisco and sold in stores, sandwich shops, and bakeries there. I was intrigued and knew I had to try it! What is Dutch Crunch Bread?ĭutch Crunch Bread is basically any type of bread or roll with the special crunchy, crackly top. It was a variety of bread I’d never heard of before–Dutch Crunch Bread (sometimes known as Tiger Bread, Giraffe Bread, or Marco Polo Bread). Not just split down the middle from baking, but covered with cracks all over, making a unique puzzle-like pattern on each roll or small loaf of bread. This Dutch Crunch Bread Recipe (or Tiger Bread) will become your new favorite! So unique with its special crackly top and soft center, this specialty bread famous in the San Francisco Bay Area will make its way into your kitchen and will never leave!Ī couple months ago, I ran across some intriguing pictures of bread on Pinterest.
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