Hello again! It’s been kind of a long time since I posted last. I’ve had a lot going on, I went home to Connecticut for a while then I had visitors down here in South Carolina and I’ve been slacking in the baking department so I’m sorry (that is assuming that anyone is reading this besides my parents).
In the middle of February I decided to join a monthly baking challenge called the Daring Bakers. I first heard about the group from some of my friends in culinary school up in Ottawa and was intrigued by the idea of the group.
The Daring Bakers was started by two bloggers who decided to take the same recipe for pretzels, each make them in their own homw and then post their results on their blogs on the same date. That was back in 2006, today the group consists of thousands of foodies across the world who come together once a month to try a new recipe! Each month a different member chooses the recipe and reveals it on the Daring Kitchen website. It’s interesting to see how one recipe can be interpreted and made in so many ways, plus it gives you the opportunity to make something you normally wouldn’t make!
Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! They chose this recipe that’scommonly found in the Bay area but rarely found in other parts of the US. It’s not so much of a bread as it is the topping that you coat the dough with before you bake it which as it bakes turns golden and cracks giving the impression of tiger skin.
The soft white roll recipe the attorneys gave us to use with the Dutch-Crunch coating recipe came out delicious and was really easy too! The rolls were soft and fluffy and the coating gave a nice crunch when you bit into it without the crust being too tough like you sometimes find with baguettes. Since I’m still on the veggie kick for my sandwich I made a roasted portabella sandwich with avocado, hummus, sautéed eggplant, and onions- which was quite tastey!
Soft White Rolls
Recipes from The Bread Bible by Rose Levy Beranbaum
1 T dry yeast
1/4 cup warm water
1 cup (240 ml) warm milk (I used whole milk )
1½ T sugar
2 T vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ t salt
Up to 4 cups all purpose flour
1. In the bowl of an electric mixer fit with a dough hook combine yeast, water, milk and sugar. Let sit for about 5 minutes or until the mixture is bubbly.
2. Add in the vegetable oil, salt and 2 cups of flour and mix on medium speed until the dough comes together (mine was really liquidy and kind of looked like soup).
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.
4. Continue to “knead” with the mixer on med-high until the dough is smooth and it is no longer sticky when patted.
5. Place the dough in a lightly greased bowl and cover with plastic wrap. (I greased the top of the dough too) and let rise for 1 hour, or until doubled in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions, shape into balls, and place on a parchment-lined baking sheet.
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Preheat your oven to 380° F.
Dutch Crunch Topping
1 T active dry yeast
1/2 cup warm water
1 T sugar
1 T vegetable oil
¼ t salt
¾ c rice flour
1. Using a whisk mix all the ingredients together by hand. The consistency should be like royal icing. If it’s too watery you can add more rice flour, if it’s too stiff you can add more water.
2. Let stand for 15 minutes.
3. Thickly coat the tops of your rolls, the more coating the better!
4. Bake for 25-30 minutes or until golden and when tappe dthe rolls sound hollow.
5. Cool and enjoy!