But once I left college, I realized that it was virtually absent from life down here. Maybe because my dorm cafeteria, presumably overwhelmed by the demands of NorCal ex-pats, was one of the few places you could find it in the Southland. When I left the Bay to go to college in San Diego, I didn’t realize it couldn’t be found everywhere else. In the Netherlands, where it originates, it’s called Tigerbrood - named for the sweet crispy golden top that gives it that characteristic crunch. Go to any sandwich shop in The City, and you’re guaranteed to see it - alongside the Rye, the Whole Wheat, and yes, the Sourdough. And that bread, my friends, is Dutch Crunch. We consider it no more part of our identity than breathing air or drinking water. And to a certain extent this may be true - it’s a loaf that’s intertwined in the genesis of the city, due in no small part to the work of Isidore Boudin, as well as the grizzled miners who earned the nickname “Ol’ Sourdough.”īut there’s another bread that’s so deeply a part of the San Francisco experience, that it hasn’t even bubbled to the surface of our consciousness. You see, if you asked most people what the definitive bread of San Francisco is (a perfectly normal question), the response you’d undoubtedly get is sourdough. But this recipe was too important to share with the world, so it’s earned a small space here. Let the rolls rise another 20 minutes.This is not a recipe website. Brush the topping generously onto the the rolls.Set the topping aside for 20 minutes until bubbly. Add the oil to the warm water then add it to the dry ingredients. Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes.Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet Turn the dough out onto a lightly floured surface and divide into 8 equal portions.
Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Transfer the dough to a lightly oiled bowl, turning once to coat.
Knead by hand for 7-8 minutes until the dough is smooth and elasic. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Switch to the dough hook and add the remaining flour. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter.
#Recipe dutch crunch bread how to
Watch the recipe video to see how to make Dutch Tiger Bread. The rolls are best the day they’re made, but also freeze very well.If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces.The dough can be formed into a loaf if you prefer sliced bread to rolls.You can eliminate the whole wheat flour or increase it to up to half the amount of flour in the recipe. I added a hint of whole wheat flour for an interesting background flavor and better crumb texture.As the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls.He assured me that it really is a Dutch recipe. Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch). To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust.
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