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This may seem like a lot to go through to make a loaf of bread but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. So many gluten-intolerant folks out there, unfortunately.) (Since this post was originally published, I’m happy to say that every ingredient is now carried in my local supermarket …a sure sign that times are changing. They are also available online directly from Bob’s Red Mill. They are all available on Amazon here and here. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. And that potato starch and potato flour are two very different things. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. It had everything to do with my not reading the instructions carefully.Īs a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I will confess that my first attempt at this didn’t turn out so well. It’s all outlined in their book, Gluten-Free Artisan Bread in Five Minutes A Day. Jeff Hertzberg and Zoë François, you can easily achieve this at home with this delicious Gluten-Free Artisan Bread. Well, I’m here to reassure you that it can happen. You could never imagine that one of those amazing loaves of bread could be gluten-free. Or in the bakery section of your local specialty food market. The crusty artful loaves that you see displayed in the finest French bakeries. If your recipe calls for an egg wash on the dough before baking, SKIP THAT PART.Īllow the dough to finish proofing and bake according to the bread instructions.Artisan bread. When they are about two thirds of the way proofed, You’ll spread the paste over the dough. This works on a sandwich loaf, a hoagie or baguette shape, and rolls. You can use this link to purchase it through my Amazon Shop. One of the main ingredients in Dutch Crunch Paste is Rice Flour. When your bread dough is beginning its first proof, you’ll start the Dutch Crunch Paste. For the Dutch Crunch Bread, start with a white bread dough. That link will guide you through all the basics of baking and shaping a loaf of bread.
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If you are new to bread baking, check out my Beginners Guide to Baking a Loaf of Bread. To make Dutch Crunch bread you will need to first make a white bread dough. When it cooks it crackles and creates a wonderfully crunchy crust. The crunch comes from a thin yeasty rice flour paste that is applied to the bread just before baking. It is often referred to as Tiger Bread because of the spotty striped appearance the bread has when it is baked. The name originates from a bread made in The Netherlands. Here is the owner and head baker showing off some of his daily creations. I got to the privilege of consulting with this bakeshop a while back and they agreed to share their recipe for this best selling sandwich loaf. They deliver 100’s of sub sandwich rolls to dozens of locations each day. They make the most delicious bread that is in high demand all around the neighboring towns. This little bread shop is tucked away between the Giant Redwoods and the Pacific Coast Shoreline in Eureka, Ca. The recipe for this Dutch Crunch Loaf comes from a popular bread bakery in Northern California. A well tested recipe from the areas best! The Dutch Crunch roll is often seen in sandwich shops and delis around the San Francisco Bay area and one of the region’s most popular sandwich options. The final result is a specialty bread that will take your sandwich game to the next level! Just before baking it gets covered with a rice flour paste.
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But did you know they are also known for a crunchy crusted, sweet and crackly sandwich roll called Dutch Crunch Bread? Today I’m sharing an easy homemade recipe for this wonderful treat for your rolls or sandwich bread.ĭutch Crunch starts out as a soft white bread. When you think of San Francisco and bread, sourdough probably comes to mind.