Crunch Dutch Bread Recipes

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CRUNCH DUTCH BREAD



Crunch Dutch Bread image

This is something you are just going to have to try! It's bread but with a twist. The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful. Try it you'll love! NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL NOT ACTIVATE.

Provided by veraj9170

Categories     Breads

Time 2h5m

Yield 6 rolls

Number Of Ingredients 13

2 1/2 teaspoons dry yeast
1/4 cup warm water
1 cup milk
2 1/2-3 1/2 cups flour
1 tablespoon sugar
2 teaspoons vegetable oil
1 1/2 teaspoons salt
1 tablespoon dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour

Steps:

  • In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
  • Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
  • For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
  • Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
  • *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY



Homemade Dutch Oven Bread Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Provided by Jordan Kenna

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 5

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
1 envelope active dry yeast
4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil

Steps:

  • Stir the yeast into the water and allow the yeast to bloom until foamy.
  • In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  • Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  • Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  • Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
  • Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  • Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  • Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  • Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  • Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  • Cover and let rise for 1 hour.
  • Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  • Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
  • Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  • Cover with the lid and return the pot to the oven.
  • Bake for 45 minutes, removing the lid for the last 15 minutes.
  • Remove bread from pot, cover, and let cool for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

AMISH WHITE BREAD



Amish White Bread image

Step by step tutorial for learning to bake a loaf of bread

Provided by Better Baker

Categories     Side Dish

Number Of Ingredients 8

1 cup Warm Water
1 cup Warm Milk
1 1/2 tsp Salt
1/3 cup Granulated Sugar
1/4 cup Vegetable Oil
1 1/2 Tbsp Active Dry Yeast
5-6 cup Unbleached Flour
1 egg plus 2 tbsp water (for brushing on top)

Steps:

  • Activate the yeast by disolving it with the warm milk and water. Add the sugar and stir until well dissolved. Let this sit for about 5 minutes until the yeast is bubbly.
  • Mix the dough by adding the yeast mixture to the bowl of your mixer along with the salt, oil and flour. Hold one cup of flour back- you'll add this later if needed. With your mixer on low begin mixing. When all of the flour is incorporated, turn the mixer up to a medium speed. Kneed for about three minutes. Watch for the dough to come together as one mass and stop sticking to the sides of the bowl. Add a little extra flour if it still looks sticky after 5 minutes of mixing.
  • The dough is done when it is smooth and elasticy. It should not be sticking to the sides.
  • Let the dough rest by placing in in an oiled bowl and covering it with either plastic wrap or a towel.
  • Shape and divide the dough by inverting the dough onto a floured surface. Press the air out of the dough and divide into two equal portions. Gently press each portion into a rectangle approx the same width as the pan. Firmly roll the dough into a loaf shape. Pinch the seam to seal.
  • Proof the loaf by placing the dough seam down into an oiled loaf pan. Cover with plastic wrap or a towel. Allow the loaf to proof for about an hour. Use the poke test to see if the dough is ready to bake. When it is ready it will leave a small impression when touched.
  • Bake the loaf by placing it into the center of a 350° preheated oven. Make sure there is no rack above the bread loaf. It will need room to rise. Bake for approx. 30 minutes or until the dough sounds hollow when thumped and smells aromatic like fresh bread.

CRUSTY DUTCH OVEN BREAD



Crusty Dutch Oven Bread image

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Provided by Stacey

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 4

4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

Steps:

  • Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
  • Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
  • Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
  • Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
  • Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
  • Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g

TIGER BREAD (DUTCH CRUNCH ROLLS)



Tiger Bread (Dutch Crunch Rolls) image

It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h40m

Yield 6

Number Of Ingredients 16

½ cup milk
⅓ cup water
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
2 ⅔ cups all-purpose flour
¾ teaspoon kosher salt
1 tablespoon unsalted butter, melted
1 teaspoon unsalted butter, melted
⅓ cup rice flour
1 tablespoon white sugar
1 teaspoon white sugar
1 pinch salt
1 ½ teaspoons vegetable oil
½ teaspoon sesame oil
1 ½ teaspoons active dry yeast
¼ cup warm water, or as needed

Steps:

  • Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
  • Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
  • Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
  • Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
  • Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
  • Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
  • Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
  • Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g

DUTCH CRUNCH BREAD ROLLS



Dutch Crunch Bread Rolls image

Rolls with just the right amount of crunch, lovely for any kind of sandwich or just for snacking. I haven't had Dutch Crunch since I was little girl, and I had I forgotten all about it. Placing this recipe here to try. Total time: 2 hrs, 15 mins. From the website Handle the Heat. Please note: You must have rice flour for the topping. You cannot sub regular flour.

Provided by Chef PotPie

Categories     Yeast Breads

Time 40m

Yield 6 rolls, 6 serving(s)

Number Of Ingredients 13

1 (2 1/4 teaspoon) package instant yeast
1/4 cup water, lukewarm
1 cup milk, lukewarm
1 tablespoon granulated sugar
2 teaspoons vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons fine salt
1 (2 1/4 teaspoon) package instant yeast
3/4 cup water, lukewarm
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon fine salt
1 cup rice flour (see note)

Steps:

  • For the rolls:.
  • In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand.
  • Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
  • Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping.
  • Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it's ready.
  • For the topping:.
  • In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.
  • Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using.
  • Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes.
  • Meanwhile, preheat the oven to 400°F.
  • Bake the rolls for 25 minutes, or until golden brown.
  • *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products.
  • You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.

Nutrition Facts : Calories 409.2, Fat 6.5, SaturatedFat 1.6, Cholesterol 5.7, Sodium 702.2, Carbohydrate 76.1, Fiber 3.1, Sugar 4.4, Protein 10.6

DUTCH-OVEN BREAD



Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

  • In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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From tashasartisanfoods.com


CONFESSION #112: I LOVE A GOOD CHALLENGE... DUTCH CRUNCH ROLLS AKA ...
2013-02-26 Preheat oven to 425°F. Prepare the dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt, and ¾ cup rice flour in a medium bowl. Beat together well to form a smooth, thick "batter" that drips off your whisk in thick clumps.
From brighteyedbaker.com


DANISH CRUNCH BREAD | STORIES FROM MOONBERRY LAKE - HOLLY VARNI
2013-07-08 1. In a large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). 2. Add in oil, salt and 4 cups of flour. Using a wooden spoon, mix until the dough comes together. 3.
From hollyvarni.com


RECIPE FOR DUTCH CRUNCH BREAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DUTCH CRUNCH BREAD - COMPLETERECIPES.COM
2007-09-26 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping. 4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ).
From completerecipes.com


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