7 May 2012

Bread Obsession - Dutch Crunch Bread/Tiger Bread

The mercury is rising and it is just going higher and higher here in Hyderabad. We are doing 41C to 42C already and i'm just hoping that the blessed monsoon will hit early this year. Considering that, it definitely is not a breezy time to work on any dough business, i mean it really is a sweaty business, but the joy of baking and my craze for bread baking kept it going :). The yeast seem to like this weather though, it starts frothing in the shortest of time when fed honey :D. 

The first time i laid eyes on this beauty was at Neha's and then i saw it again at Deeba's (the passionate baking who whips up wonders and my biggest inspiration). They baked it for the daring bakers challenge and made tiger buns. When i saw it, i knew i just had to give it a try and hence this Tiger Loaf. I followed Deeba's recipe, the quantity of flour though was too much and so i cut it to half. It looks complicated BUT it really was pretty easy to make and my best loaf by far, joining the same rank as this loaf. 

Soft White Roll
3 Cups - Plain Flour + extra for dusting
15 g - Fresh Yeast
1/4 Cup - Warm water (i measure and heat in the microwave for 10 sec)
1 Cup - Warm Milk (measure in heat in microwave for 20 sec)
2 Tbsp - Sugar
1 Tsp - Honey
2 Tbsp - Vegetable Oil
1 Tsp - Salt

Dutch Crunch Topping:
11/2 Cups - Rice Flour
10 g - Fresh Yeast
1/8Cup - Warm water
1/2 Cup - Warm Milk
3/4 Tbsp - Sugar
1/2 Tsp - Salt

To make the soft white roll, cream the yeast by heating 1/4 cup water plus the water in a bowl, add honey and sugar and stir to combine, then add the fresh yeast. and stir to dissolve the yeast and keep it aside for about 5 minutes.
In another bowl measure 1 cup of flour, add the veg' oil and salt stir and the add the yeasty mixture. Using the dough hooks of a hand blender, mix at medium speed until the dough comes together.
Add the remaining flour, a little at a time until the dough pulls away from the side of the bowl, Turn it out onto a lightly floured surface and knead until smooth and elastic.
Place it in a lightly greased  bowl, cover and let rise until doubled.
Once risen, shape the dough into a loaf and place it on the baking tray, cover and let it rise for about 15 more minutes, while you prepare topping.
For the Dutch crunch topping, combine all the ingredients in a bowl and beat vigorously using a whisk to combine. The mixture needs to be spreadable but not runny. Adjust the rice flour or water depending on how thick or thin the batter is. Let the topping mixture stand for about 15 minutes. 
Preheat oven @ 180 C.
Coat the top of the loaf using a spoon. It needs to be a thick layer for the top to crack.
Bake the loaf in the preheated oven for 20-24 minutes or till the top is well browned.
Let cool completely and then enjoy your handiwork :). 

I have tried making loafs with other recipes but it just never came out with the texture i wanted. This one was close to perfect :). I loved eating it plain, but it did make for a great sandwich as well with a bit of good creamy mayo, crunchy veggies and a dash of tomato sauce. Do give it a try.


  1. Bread looks soft & delicious,Yummy!!

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  2. You said it Julie. It was a good mix of crunchy top but soft inside and absolutely delicious.


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