Saturday, March 31, 2012

Daring Bakers March 2012: Dutch Crunch Bread



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!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

4 comments:

Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa