Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ cup warm milk (105-110F) (nonfat is fine)ģ/4 cup white rice flour (not sweet rice flour) The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it. I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar.
I mentioned Dutch Crunch Bread on my list of five things to eat before you die.