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. Note: You should not prepare the topping until the bread you've selected to bake is almost finished rising (~15 minutes from baking).I mentioned Dutch Crunch Bread on my list of five things to eat before you die. The Dutch Crunch topping should crack and turn a nice golden-brown color. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping.
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