#Dutch crunch bread nutrition crack

Shape each into a ball and keep on a baking sheet lined with parchment paper.Once the dough has risen, turn it out onto a lightly floured surface and divide into 7-8 equal portions.Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size.If using a stand mixer, knead the dough on medium speed for 5-6 minutes.Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic.Add the remaining flour, little by little, until the dough pulls away the sides of the bowl.Add vegetable oil, salt and 1/2 cup flour in the yeast mixture.Stir and let it sit for 5 minutes, till mixture starts to bubble a bit.In a large mixing bowl, combine yeast, sugar, milk and water.Nutrition Facts : calories 526 kcal, Carbohydrate 92 g, Protein 14 g, Fat 10 g, Saturated Fat 5 g, Sodium 973 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving Ingredients: *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.ĭutch Crunch Bread or Tiger Brood is a soft and chewy bread inside covered with a crunchy layer That looks like Tiger's skin.Bake at 375F for 25-30 minutes, until well browned. Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls.For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.Let rise for 15 minutes while you prepare topping. Shape each into a bowl and place on a parchment lined baking sheet. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Place in a lightly greased bowl and turn to coat. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.Add remaining flour a tablespoon or two 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. Add in vegetable oil, remaining salt and about 2 cups flour. Stir to dissolve and let rest for 5 minutes until frothy. In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt.Nutrition Facts : calories 348.2, Fat 6.2, Saturated Fat 1.6, Cholesterol 5.7, Sodium 701.6, Carbohydrate 63.1, Fiber 2.6, Sugar 4.4, Protein 9.3 Ingredients: Try it you’ll love! NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL NOT ACTIVATE.

#Dutch crunch bread nutrition crack

The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful.

The Dutch Cruch topping should crack and turn a nice golden-brown color.This is something you are just going to have to try! It’s bread but with a twist.

Let cool completely on a wire rack before eating.

Bake in a preheated 375º oven for 25-30 minutes, until well browned.

Sprinkle on the optional salt if you wish-I did.

You should err on the side of applying too much topping – a thin layer will not crack properly.

Coat the top of each loaf or roll with a thick layer of topping.

Add more water or rice flour as necessary.

If you pull some up with your whisk it should look like soft peaks.

The consistency should be like stiff royal icing – spreadable, but not too runny.

Combine all ingredients in a large bowl and beat with a whisk beat hard to combine.

Let stand for 20 minutes after applying the topping.

Coat the top of each roll or loaf with the topping (recipe below).

Cover with a clean towel and let rise for 15 minutes while you prepare the topping.

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).

Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 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).

Let rise for 1 hour, or until doubled (or more) in size.

Place in a lightly greased bowl and cover with plastic wrap.

Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.

Knead for about 4 minutes, until smooth and elastic.

Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.Mix at low speed until the dough comes together.Add in vegetable oil, salt and 2 cups of flour.Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.