![]() And the solitary bun left by the time I sat down to write the blog attests to its sheer deliciousness.Steven and Suzie Sullivan founded The Acme Bread Company in 1983 to bake bread for restaurants and stores who wanted to offer better bread than was generally available on the wholesale market at the time. We had it fresh out of the oven and as-is with our evening tea – the best way to enjoy Dutch crunch bread. It’s also scrumptious as morning toast slathered with butter. The traditional way to serve is to split the bun and have it as a sandwich. But the best part is the snappy, crispy exterior, as anyone who's had it will tell you. Yet, the baked result is flavorful with a pleasant, soft interior. The dough is basic and made with the simplest ingredients. Serving the Tiger breadįor such a funky, fancy-looking bread, Tiger bread is so doable. It can be used as a topping for literally any homemade bread, not just Dutch crunch. If you’re like me and love a zero-waste kitchen, use the leftover slurry for any bread you enjoy baking. I really didn’t want to take the risk of messing it up. ![]() Why? Because I stuck to the quantities mentioned in the original recipe. I had a good amount of rice flour paste leftover. What to do with leftover rice flour paste? ![]() Instead of raw sugar, which is always my first preference, you can utilize white sugar.I used soy milk, but regular milk works absolutely fine.Remember to up the liquid portion for the first. You can try the bread with 100% whole wheat or 100% all-purpose.I did have to increase the quantity of milk a tad because whole wheat flour absorbs more liquid. I switched to a blend of whole wheat flour and all-purpose flour to give the bread a deeper flavor profile and texture. The recipe uses all-purpose flour, but rice flour is coated on the top, giving the bread its iconic cracked brown spots. If need be, wait a few extra minutes for those brown crackly patches to appear. ![]() It is the rice flour smeared on top that imparts the distinctive spotted look to Tiger bread.Īs the oven does its magic, the upper layer of the crust will split open. So, let it take its time. Also, after the second proofing, the dough balls are delicate. If your topping is dry, add a little bit of water to it. I prefer to use my fingers for spreading the rice paste on the rolls. Once the Dutch crunch topping has bubbled, brush it on top of each puffy roll.Let it sit while you get to preheating the oven.Whisk rice flour with water, sugar, oil, and yeast till you have a thick-ish mixture that’s almost like glue.While the dough balls rise, make the rice flour topping by: Ideal for big, whopping sandwiches! Then make the rice flour topping The current size makes for some hefty rolls. The only change I would make the next time I bake Dutch crunch bread is to use smaller portions. Place them spaced apart, cover them, and let them rest till they rise.Roll each portion into a tight ball using the palm of your hand.Then divide the dough into 6 portions of about 140 grams each.Wait for the dough to double in volume.Shape it into a bowl, place in a greased bowl, cover in cling wrap and set it aside.Add in flour, salt, and oil and knead to form a smooth, elastic dough.In lukewarm water and milk, add yeast and sugar and let it rest until the mixture is nice and frothy.No matter how you decide to bake it, the bread will still be soft with a pale under crust and a crackly top that has an unparalleled barely-there sweet crunch! Start with the dough Tiger bread is typically sold as rolls (experts say that the shape lends the maximum crunch), but I did come across a few loaves on Pinterest. The spots form because the bread dough is painted with a slurry like paste of rice flour and sugar before baking.Īs the slurry dries, it gives the bread a golden molten crust with a chewy, pillowy center that’s utter heaven in the mouth. The bread rolls are called so because they have tiger-like spots. The Tiger bread has many names - Tijgerbrood, Tijgerbol, Dutch Crunch Bread, and even Giraffe Bread. (I can never resist adding a few Tasha Twists.) Why is it called tiger bread? It’s been on my interesting bread list, and I finally got the time to bake it. With Tiger Bread, I have none because the bread speaks for itself and in volumes. Generally, I have a story about every recipe I try.
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