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One of the best things about Catering Near Me is our efficiency on getting your food to you reasonably and safely. Pork chops cooked to perfection served in mushroom gravy.Ĭoffee crusted pork tenderloin topped with a cranberry apple chutney.ĥ ounce white fish filets served with your choice of either salsa verde, walnut pesto or lemon butter sauce. Includes 2 kabobs per person.Ĭhunks of portobello mushroom, bell peppers, and onions on long wooden skewers.
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Grilled chicken with bell peppers and onions on wooden skewers. Traditional stir fry style chicken with fresh bell peppers, water chestnuts, and onions. Seasonal squash stuffed with a squash couscous salad filled with zante currants, golden raisins, and herbs. Carved and ready for serving with house-made cranberry sauce.įresh honey ham, sliced and ready to eat.
#DUTCH CRUNCH BREAD MODESTOO CRACK#
The Dutch Crunch topping should crack and turn a nice golden-brown color.Blend of beef, pork, parmesan, and Italian herbs tossed in a chunky marinara sauce.īoneless & skinless breast, all-white meat. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. Let stand, uncovered, for any additional time your recipe recommends. (Error on the side of applying too much topping – a thin layer will not crack properly.) Using a brush, spoon, or your fingers, coat the top of each loaf or roll with a thick layer of topping and spread it around. Add more water or rice flour as necessary. If you pull some up with your whisk it should drip off slowly.
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The consistency should be like stiff royal icing – spreadable, but not too runny. (layer on any white bread recipe you'd like to)Ģ tablespoons (2 packets) active dry yeastĢ tablespoons vegetable oil (or sesame oil)ġ 1/2 cups rice flour (white or brown NOT sweet or glutinous rice flour)Ĭombine all ingredients in a large bowl and beat with a whisk beat hard to combine. I was curious as to whether the dough would "deflate" some with the topping on it, but it seems to hold its shape just fine.Įither way you slice it, these sandwich rolls were fun to make and pretty fun to eat! I'm thinking I'll try them again to see if there is another bread recipe I like better with the Dutch Crunch topping. I slathered it with the Dutch Crunch topping, which I have to admit reminded me a bit of the paper-mache days as a kid. It came together as it should and rose to the desired size in the expected time frame. I didn't have any trouble with the bread dough.
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I usually like to take a nice photo that showcases the recipe but I just didn't have a lot of time and was planning to showcase the sandwiches that I constructed using the Dutch Crunch Bread. You'll have to excuse my first photo up there. The pictures absolutely fascinated me!ĭutch Crunch Bread, also known as Tiger Bread (although in my case I think it looks more like a giraffe or a cheetah with all of those spots instead of stripes) is made from a regular white bread recipe and then coated with the Dutch Crunch topping. The Daring Bakers challenge this month was to make this type of bread which I had never heard of before. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!ĭutch Crunch Bread - I love the sound of that! Anything that has "crunch" in the title draws me to it. 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.