To create this unique loaf, we’ve partnered with some amazing folks: Food and Wine Magazine proclaimed it the greatest sandwich bread you’ve never heard of. The rice flour paste gives the bread a distinctive crunch and taste, while not overpowering. During the baking process it hardens and cracks, resembling a tiger’s fur pattern. The name comes from the rice flour paste applied to the top of the bread. Meet the newest edition: Dutch Crunchĭutch Crunch is a relatively new bread, thought to have originated in the Netherlands where it is known as Tiger Bread. We strongly believe that our Local Grains Project will do just that. We understand that to keep that dialog moving forward we must continually push ourselves to do more for our community and our customer. Most importantly, we pledge to offer transparency in the process – sharing with you the local grain content and origin of each loaf and introducing you to the farmers, millers and producers that make these great breads possible.īread has always been a catalyst for conversation. Coaxing the most flavor and texture from these freshly milled local grains, we’re creating breads with moist crumbs and terrific keeping qualities at a standard you’ve come to expect from Companion. This rotating selection of loaves will introduce some of the outstanding agricultural products our region has to offer. This project gives us the opportunity to give a voice to the Missouri/Southern Illinois regional food production ecosystem by delivering thoughtful small batch breads to our local consumer. The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.Read about Companion Bread’s Local Grains Project, which we at Fair Shares are excited to be a part of:ĪS PART OF OUR CONTINUED COMMITMENT to supporting and enriching our community, we’re thrilled to introduce our Local Grains Project – a selection of breads made almost exclusively with locally grown and milled grains along with locally produced foodstuffs (think honey, sorghum, nuts and seeds). The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaum’s The Bread Bible. These last up to 1 week in a sealed container in the refrigerator. Allow the rolls to cool slightly before eating.
Dutch crunch bread l.a. cracked#
Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes.
Dutch crunch bread l.a. crack#
Be generous with the topping, you want a thick layer so it’s able to crack properly. Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping. Place a clean towel over the baking sheet, and let sit for 15 minutes. Place on a parchment-lined (or silicone-lined) baking sheet. If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces. Dust the complete surface of the dough with flour. When the dough has doubled in size, transfer it to a lightly floured surface.
It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl. Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency. In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour). When the dough is almost done rising, make the Dutch crunch topping. Cover with plastic wrap and place in a turned-off oven to rise until it’s doubled in size, about 1 hour. Place the dough ball in a large, greased bowl. Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms. Mix on medium-low speed until a dough ball starts to form. Let stand for 5 minutes until bubbles start to form on the surface.Īttach the bread hook to the stand mixer and add the oil, salt and flour. To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
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