Dutch Crunch Bread is the perfect sandwich roll!! Thanks to the Daring Bakers, I was able to enjoy creating another new bread at home. We loved the result and this recipe is will be a go to recipe for me every time I want to do home made burgers. I modified this recipe to suit our dietary requirements and taste. I used half all purpose and half whole wheat flour, added a tablespoon and a half of vital wheat gluten for the roll itself. For the crunch topping, I used dark Japanese style toasted sesame oil. It did wonders for the taste and the fragrance of the crunch!!
I loaded the crunch topping onto the roll 30 minutes after the second rise and baked the rolls for 45 minutes. The topping spread across my baking tray and I got of crunchy bits of topping to nibble on besides a delicious bread.
Once the rolls cooled down, I sliced them, gently toasted them in the oven topped with some butter and Muenster cheese, loaded them with sliced tomatoes, avocado, and cucumber, and topped the whole with a spicy black bean burger, and hot pickles. Delicious!!
Click here for the complete March 2012 Daring Bakers Challenge.
Post Script: 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!
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