Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!

on April 15, 2012

Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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One response to “THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!

  1. casseroles says:

    You could definitely see your skills in the work you write. The world hopes for even more passionate writers like you who are not afraid to mention how they believe. All the time go after your heart.

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