Dutch Crunch Bread

Tiger Bread/Dutch Crunch Bread
Sunday is the only day when the time flies on the dragon and family time is just too special to let it fly. Thus, I decided to bring some noise in the breakfast cum lunch today with Crispy Bread Rolls. A roll of bread with unique spots, majorly roasted for better crispness, today's discovery is the Tiger bread also known as Dutch crunch in the USA and Giraffe bread in Canada. This one is usually made with sesame oil that throws a distinct aroma. My son munched these little rounds of loaf with a layer of butter, while you may want to try these with different toppings. Recommended for Sunday brunch!

Recipe adapted from: Brighteyedbaker.

Ingredients:

For the Roll:

• 1 tbsp dry active yeast
• 1/2 cup lukewarm water
• 1 tbsp sugar
• 3 cups flour (I used 1-1/2 wheat flour, 1-1/2 all purpose flour)
• 1 tsp salt
• 2 tbsp sesame oil
• 1 cup lukewarm milk

For the Crunch:

• 1 tbsp dry active yeast
• 1/2 cup lukewarm water
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1.4 tsp salt
• 1/2 cup Rice flour

Method:

For the Roll:

• Add yeast, water, milk and sugar to a bowl, stir and let sit undisturbed for 10 minutes.

• When bubbly foam starts to form on the surface add this into flour alongwith salt and sesame oil, knead into soft dough.

• Cover with a plastic wrap and let it rise for an hour, dough will double in size.

• Punch the dough, shape into rolls, place into a greased baking tray, grease with sesame oil and cover with a plastic wrap, let it stand for 45 minutes.

• Meantime, prepare the top crunch.
• Mix together all the mentioned ingredients of the crunch  and make paste like consistency, let it rest for 15-20 minutes.

• Whisk to make a smooth and spreadable paste and let it stand for 15 minutes again.
• Spread a thick paste of topping on the rolls.

• Bake for 20-25 minutes at 220 degree C in a preheated oven, or until top turns brown and crunchy.

Bread baking was not as tough as I thought it was!
Try it, its fun to see results when the oven door opens up!!

Notes:

• Do not add very hot water or milk to activate yeast.
• If the yeast does not foam, dispose it off and start over again.