Over there they call it Tiger Bread (in Dutch: Tijgerbrood), which is a nod to the sort of stripy topping pattern. The earliest mention of a bread with a crispy, rice flour topping comes from the Netherlands in the early part of the 20th century. Once they’re fully risen, they’ll go into the oven and emerge like beautiful crackly phoenixes from the fire. They get a final hand-shaping before pastry bags are used to apply the topping mixture to each roll. Meanwhile, the dough is poured into a large machine that portions out roll-sized pieces and rolls them along a conveyor line to the waiting hands of a bakery employee. All of those things get mixed together and then sit for a few minutes to let the yeast develop. The topping ingredients are rice flour, water, sugar, yeast, oil and salt. The signature crunchy, crackly topping of a Dutch Crunch roll is the result of a special paste that’s applied to rolled dough while it rises. (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. Let cool completely before serving.This story originally published on July 18, 2019. Bake at 375 degrees F for 25 to 30 minutes, until well browned. Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls.Combine all ingredients and mix to combine and let rest for 15 minutes until slightly frothy.Let rise for 15 minutes while preparing the topping. Shape each into a bowl and place it on a parchment-lined baking sheet.Once the dough has risen, turn out again onto a floured surface and divide into 6 equal portions.Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size. Place in a lightly greased bowl and turn to coat.Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Add remaining flour 1 to 2 tablespoons at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together.Add in vegetable oil, remaining salt, and about 2 cups of flour.Stir to dissolve and let rest for 5 minutes until frothy. In a bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and 1 pinch of salt.
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