So, look, they found themselves stuffed inside the Giraffe! I also happened to have homemade purple cabbage sauerkraut on hand. Patrick’s Day, so what else is taking up residence in my fridge? Leftover corned beef, that’s what. Boomshakalaka! As my son would say, lol.īut I save the best for last. Remember when I made my Stuffed Meatballs in Guinness Gravy? Well, I had extra meatball mix and decided to stuff my dough with it. On the other hand, if you really want to make an impression, you stuff your Giraffe Bread. Not one with a crunchy topping like this. Warm from the oven, and maybe with just a little bit of butter, it makes a wonderful snack.īut, of course, you can always turn it into a slider. The crunchy topping, and the fact that it’s also a sourdough make this bread very flavorful. On its own, this bread is already very tasty. It also has that slight tang of sourdough that makes it extra flavorful. It stands better at being stuffed than a soft-crumb bread would. But it’s not dense like a bagel or pretzel. My sourdough version has a more robust crumb and is slightly chewy. Yeast, and an addition of sugar, will likely help achieve this. Yeast (dry active, instant, or fresh) can be used in place of the sourdough starter.īesides the crunchy exterior, Dutch Crunch Bread is described by many as having a soft interior crumb that’s slightly sweet. ![]() Most recipes don’t call for sourdough starter. The paste is applied just prior to baking, and as the bread bakes and expands, the paste crackles and becomes crispy. Salt and sugar may be included to add flavor. The crunchy topping on the bread is achieved by applying a paste made essentially with rice flour, water, yeast, and oil. We’re not talking about giraffe the animal, but giraffe the bread. Did you know giraffes only sleep for several minutes every few hours? I learned that from reading a book to second graders! ![]() In the future, I think I’ll refer to this Dutch Crunch Bread as Giraffe Bread instead.īesides, I love giraffes. The crunchy pattern on top of the bread does look distinctively giraffe-like. I, too, agree! That little girl is so perceptive! That’s the most appropriate name for this bread. In England, a little girl wrote a letter to the Sainsbury’s supermarket chain to have the bread renamed Giraffe Bread, and Sainsbury’s agreed. The US supermarket chain Wegmans calls it Marco Polo Bread, and at one time even offered the bagel version in their store bakery. In the Netherlands, where it originates, it’s called Tijgerbrood (Tiger bread) or Tijgerbol (Tiger roll). What is Dutch Crunch Bread?ĭutch Crunch Bread is a type of bread popular in the Bay Area and is so named because of its Dutch origin and its signature crunchy and crackly coating.ĭutch Crunch Bread is also known by many other names. Besides, once again my starter is starting to accumulate in my fridge, taking up precious space. Allow them to cool completely on a wire rack before eating.So when I was trying my hand at creating Dutch Crunch Bread, I thought it was the right thing to use a sourdough starter. Put the rolls into the oven and bake for 30 minutes. You shouldn’t have any topping left over. Let the topping stand for 15 minutes.Ĭoat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). Add more water or rice flour if necessary. The consistency should be stiff like icing but spreadable. Cover the dough with a towel and let it rest while you make the topping.Ĭombine all the topping ingredients in a bowl and beat with a whisk to combine. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size). Wash and dry your bowl and oil it lightly. Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).Īdd the 9 grain cereal, oil, salt and the unbleached white flour. ![]() In the bowl of an electric mixer, combine the yeast, water, milk and sugar.
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