After so many obstacles I have to bake and post this recipe. First time, the yeast didn't work well which was my fault and the second time the yeast worked well and everything looked perfect, I happily left the bread in the oven and it didn't cook. I was looking for a long time and it remained the same, oops! power cut. At least if the power cut was for our whole area, I would have blamed the country's system easily but it was only in our house. It took me nearly 1 hour to figure out that the power cut was only in my house, then I have to call for an electrician and it took more than 2 hours to get everything right. My poor bread was waiting silently in my oven in half cooked stage which spoiled the texture and topping a bit, it didn't turn out to my expectation, still it was good. Also I was not in a mood to try it again immediately, so went ahead in posting the recipe. I used this bread for bean burger or bean sandwich, which is our favourite vegetarian option. Thank you Sara and Erica for sharing this amazing bread with us, this is definitely a keeper.
Dutch Crunch Bread or Tigerbrood
Preparation Time: 10minutes+ rising time
Cooking Time: 30- 40 minutes
Makes 5 rolls
Ingredients:
Soft White Rolls:
Plain flour- 500 g
Fast action dried yeast- 3/4 tbsp
Sugar- 3 tsp
Salt- 1 tsp
Oil- 1 tbsp
Warm milk- 240 ml
Dutch Crunch Topping:
Rice flour- 240 g
Yeast- 1 tbsp
Sugar- 1 tbsp
Salt- 1/2 tsp
Oil- 1 tbsp
Warm water- 240 ml
Method:
Prepare the dough:
Mix the flour,sugar, salt and yeast in a large bowl. Make a well in the center, add the warm milk slowly and beat with a electric mixer fitted with the dough hook. Once the dough comes together, stop beating with electric mixer. Knead the dough for 10minutes using your hand. Place the dough in a clean and oiled bowl.
Once the dough has risen, knock the air back. Divide the dough into 5 equal rounds and place it in a baking sheet. Cover it loosely and let it rest for 30 minutes.
Meanwhile preheat the oven to 200 degree Celsius. Apply a thick layer of Dutch crunch topping on top of each rolls. Bake it in the preheated oven for 30 to 40 minutes or it looks lightly brown on top.
To make the Dutch crunch topping:
Mix all the ingredients together in a bowl and let it rest for about 15 minutes. Then use it in the recipe as suggested.
Note:
The oven temperature and cooking time might vary according to different oven.
Mixed Bean Sandwich:
Bean Patties:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 6 to 7 patties
Ingredients:
Mix of kidney beans,black eye beans, broad beans- 100 g
Onion- 1 finely chopped
Capsicum- 1/2 finely chopped
Curry powder- 2 tsp
Chilly powder-1/2 tsp
Flour- 1 tbsp
Bread crumbs-2 tbsp
Salt and pepper to taste
Oil for frying
Method:
Soak the dried beans in water for overnight. Pressure cook the beans up to 4 to 5 whistles. Completely mash the beans with a masher, add the chopped onions, capsicum, flour, chilly powder, curry powder, salt and pepper, mix it well. If the mixture looks too crumbly, sprinkle some water to make it like a dough. Take small sized balls, roll it and pat it like patties. Dip the patties in the breadcrumbs completely.
Heat oil in a pan, when the oil is heat enough, drop the patties one by one and fry it till it looks golden brown on both sides.
Bean Sandwich:
Cooking Time: 3 minutes
Makes 2 sandwich
Ingredients:
Dutch Crunch Bread- 2 rolls
Bean Patties- 2
Tomato- 2 slices
Blanched Spinach- 4 to 5 leaves
Cheese- 2 slices
Mayonnaise- 1 tbsp
Method:
Slice the bread into half. Apply the mayonnaise at the bottom. Place 2 to 3 spinach leaves, then a tomato slice, top it with a bean patties and a cheese slice. Place it under a grill for about a minute until the cheese starts melting. Serve it immediately.
