I baked off two loaves one the Dutch crunch and one with cheddar cheese on top. The dough is then left to complete the second prove. Mix all of that together and after 30 minutes it rose and looked like this: I spooned 1/2 cup of that mixture over the top of the dough and baked it at 450 degrees for 20 minutes. Secondly, the top of the loaf is painted with a paste that reacts in the oven to create the distinctive mottled 'tiger' effect. This recipe is for two, one pound and a bit Tiger loaves, but you could just as easily divide it up into smaller portions and make Tiger rolls.įirstly, there is a need to make the dough into a loaf and reach a point half way through the seond prove. Add to that the Dutch crunch bread that is home-made and packs a great flavor and crunch, bringing the sandwich to life. Stir it slightly then let it sit for approximately five minutes. The start of the sandwich is the Dutch Crunch Bread, freshly baked daily. 1 tablespoon active dry yeast cup warm water (105-110 F) 1 cup warm milk (105-110 F) 1 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoons salt Approximately 4 cups all purpose flour For the topping: In a large mixing bowl, combine the yeast, water, milk and sugar. Add 3 cups flour and salt to yeast mixture stir until a soft dough forms. Lightly spoon flour into dry measuring cups level with a knife. A distinctively soft bread with a mottled crust. It is of course not any regular sandwich stop. Dissolve sugar and yeast in warm milk in a large bowl let stand 5 minutes. Prepare the paste: As soon as the buns have been shaped, start to prepare the paste. Cover the buns with a clean towel for second proofing. Roll each part in a smooth round ball Place the buns on a greased baking tray keeping at least 2-inch space between the buns. The rice flour paste gives the bread a distinctive crunch and taste.
During the baking process it hardens and cracks, resembling a tiger’s fur pattern. The name comes from the rice flour paste applied to the top of the bread. Whatever you know it as, it's always the same. Shape the bread: Divide the dough in 12 equal parts. Dutch Crunch is a relatively new bread, thought to have originated in the Netherlands where it is known as Tiger Bread. Sainsbury's now sell it under the name 'Giraffe Bread' ever since they received a letter from the parents of a three-year old little girl who sugested the name. In the San Francisco Bay area, it's called 'Dutch Crunch' and Wegmans Food Markets of New York, market it under the name 'Marco Polo Bread'.
Tiger Bread, sometimes known as 'Giraffe Bread', originated in the Netherlands in the 1970s, where it's known as tijgerbrood or tijgerbol (tiger roll).
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