Dutch Crunch Bread Sandwich

Have you heard of Dutch Crunch bread? I had never heard of it. The extra crunchy topping on top makes it extra delicious! Use it on a sandwich, and you’ve got the most incredible lunch!

Okay, fine! So my bread didn’t have the distinct tigers markings that many do. But they are there. They just…needed a nap or something. Take a look at my track record!

DUTCH CRUNCH SANDWICH

For the bread:

1 tablespoon active dry yeast
¼ cup warm water (105-110º F)
1 cup  warm milk (105-110º F)
1½ tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
Approximately 4 cups all purpose flour

For the topping:

In a large mixing bowl, combine the yeast, water, milk and sugar. Stir it slightly then let it sit for approximately five minutes. The mixture will begin to foam and become bubbly.

Add the oil, salt and two cups of flour. Stir the mixture with your dough hook or by hand until the mixture comes together and no flour remains. The dough will be extremely sticky. Add the remaining flour 1/2 cup at a time and stir until the dough begins pulling away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead for 3-4 minutes. The dough should become elasticky. Place dough in a greased bowl and cover. Allow the dough to rise for one hour, or until the dough becomes double in size.

Once the dough has finished rising, place the dough on a lightly floured area and divide it into six equal parts. Shape each piece of dough into a ball to make a roll.

Place the dough into a lightly greased baking pan. Allow the dough to rise for 15 minutes. While the dough is rising, prepare the topping.

Prepare the topping by mixing together all ingredients. Top each loaf with a generous amount of topping. (If you use too little, the dough will not crack. Don’t be afraid, COAT it thickly!!) You will want to make sure that you only use rice flour for the topping.

Once the dough has been topped with the topping, place into an oven that has been preheated to 350 degrees. Place the dough directly into the oven, uncovered. Bake for approximatley 25-30 minutes or until the bread is browned on top. Allow bread to cool for several minutes before moving it to a wire cooling rack.

To make sandwich:

Our sandwich has cut up spinach, avocado, and turkey. You can play around with other sandwich ingredients too!

Related Links:

Louisville Hot Browns on Dutch Crunch Bread by Barbara Bakes

Vienna Bread with Dutch Crunch Topping by Yumarama

Dutch Crunch and Rolls and Orange Roasted Pork Tenderloin Sandwich by The Kale Chronicles

 

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