She called it Dutch Crunch Topping and I’ve been experimenting with that recipe and trying to get it to turn out right for years. I’d never seen anything like it in the U.S., but I did find a recipe for it in an old cookbook called Bread, by Beth Hensperger. It’s a crispy crackly layer on top of the bread that’s made with rice flour. Which is why our current lock down is the perfect time to give it a try! Tiger BreadĮvery bakery here in the Netherlands sells a bread called “Tijgerbrood,” which translates as tiger bread. It takes time, most of it waiting, so you do have to plan on being home that day. Watching it rise gives me a thrill and pulling a beautiful fresh baked loaf out of the oven is a feeling akin to parental pride. I love the smell of the yeast proofing, and kneading dough is the easiest way to practice mindfulness that I’ve ever found. And even if it doesn’t turn out exactly the way you hoped, unless you’ve burnt it black, it will still taste good. It won’t collapse or turn into a brick if your measurements are a bit off. Not only is it extremely satisfying, it’s practically idiot proof. I’ve been baking bread for fun since my early twenties. Soft enough to use for sandwiches on the day you bake it, this bread keeps for several days and is amazing toasted. This delicious Brown Rice Bread with Dutch Crunch Topping is sweet, nutty, crispy, chewy, moist and totally addictive. The rice totally dissolves into the dough so you won’t even know it’s there. If you think it sounds weird to put rice in your bread, allow me to put your worries to rest. The next time you feel like baking a special bread, you should try this brown rice bread with Dutch crunch topping.
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