(Amanda Font/KQED) Step 4: Finished Dutch crunch rolls. (Amanda Font/KQED) Step 3: The topping is applied to the raw dough. (Amanda Font/KQED) Step 2: Rice flour topping is scooped into a pastry bag for application. Step 1: Rice flour, sugar, water, yeast, oil and salt are mixed together to make the Dutch crunch paste. They let us into their huge, airy bakery to see what makes this particular bread unique. At their world headquarters in Alameda they’re turning out loads of loaves daily, including about 6,000 Dutch Crunch rolls. Local bread comes from local bakers, and Semifreddi’s is a Bay Area institution. “How does everyone know about San Francisco sourdough, but not about the Bay Area’s best bread?” What makes it so dang good? Where did it come from and why had they never heard of it before? So they turned to Bay Curious: “Where does Dutch Crunch bread come from?” ask Jonathan and Lauren. “It holds up to cheese, avocado, any of the kind of soft things that you put on a sandwich,” says Lauren, “And it has a nice bite, but it’s not too crunchy.”īut with the revelation of discovery comes more questions. The couple were delighted with the texture and flavor. He and his fiancee, Lauren Alexander, originally from Austin, Texas and Boston respectively, stepped into the golden light of knowledge when they became Bay Area transplants and discovered Dutch Crunch at sandwich shops like Ike’s and Mr. “It’s a very pleasant combination of a crunchy exterior and a soft, slightly sweet white bread on the inside,” says Jonathan Hillis of Oakland. NPR One or your favorite podcast platform. but get about 10 miles outside the Bay and that option disappears.īay Curious is a podcast that answers your questions about the Bay Area. It’s a pretty common find at sandwich shops and deli counters in San Francisco or Oakland. What kind of bread do you choose? Maybe sourdough, or wheat if you’re trying to be "good," or - if you’re in the Bay Area - you might go with Dutch Crunch. Dutch Crunch is still delighting sandwich lovers around the Bay Area.Īy you’re standing at a sandwich counter and ordering lunch. Red Star Yeast (Lesaffre Yeast Corp.) provided samples of Red Star PLATINUM Yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.This story originally published on July 18, 2019. The crust should be golden brown on the brioche, but may be a darker caramel brown on the Master recipe or any baked at a higher temperature. With a Spatula, spread it to completely coat the loaf.īake as directed for the type of dough you have used. You can store the remaining topping for a week, covered well (but vented to prevent pressure-buildup) and in the refrigerator. Put about a 1/2 cup of the mixture on the dough. It will have double in size, but will collapse when you go to spread it on the loaf. Once the topping has doubled, which conveniently takes the same amount of time as it takes for the dough to rise. The yeast will make the topping double in volume, so make sure it has enough room to grow.
While the dough ball is resting mix all the topping ingredients in a large bowl and cover with plastic. If you using a dough that recommends baking on a stone, you will still want to use the parchment, since the sesame topping may drip down and make it difficult to get off the pizza peel if you don’t have the parchment. If you are using brioche dough I recommend baking it on parchment placed on a baking sheet. Place the ball on a piece of Parchment Paper and cover loosely with plastic. Dutch Crunch Breadġ pound dough from any of our books – I actually made the loaf in the photo from our Brioche recipe in The New Artisan Bread in Five Minutes a Day, but I’ve also made them with our Master recipe, Peasant bread and Challah dough, pretty much any dough will work.ġ tablespoon yeast – I used Red Star Platinum, but Quick Rise or Active Dry work too The fragrance of the sesame is fantastic and the slightly sweet crispy bits on the loaf are hard to resist picking off and snacking on before you ever cut into the bread. The tiger spots are created by covering the dough with a slurry of rice flour, sugar, yeast and toasted sesame oil. Dutch Crunch gets its name from a similar bread found in the Netherlands, which is called Tiger Bread ( tijgerbrood or tijgerbol). How is it that I’d never tried Dutch Crunch bread, never even heard of it? It’s a loaf that seems to be ubiquitous in the San Francisco area, and it would seem that they have been keeping it all for themselves.
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