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Dutch Crunch Bread AKA Tiger Bread




Source of Recipe


Brenda Lee Olson


Recipe Introduction


originally from The Bakingsheet Blog
adapted by BL Olson



List of Ingredients




Bread
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk sub (105-110F) (Almond Breeze works best for me)
1 tbsp sugar
2 tsp vegetable oil

1 1/2 tsp salt

2 1/2 - 3 1/2 cups GF Flour Blend like Hagman's original

Topping

1 tbsp active dry yeast
1/2 cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)



Recipe



In the bowl of an electric mixer*, combine yeast, water, milk and sugar.

Stir to dissolve and let sit for about 5 minutes.

Add in vegetable oil, salt and about 2 cups of flour.

Using the dough hook attachment, mix at medium speed until the dough comes together.

Add remaining flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl.

Pour into a prepared baking pan and let rise for 1/2 hour, or until doubled in size. (While you prepare the topping.)

Combine all topping ingredients in a medium bowl and mix very well.

Let stand for 15 minutes.

Once the bread has risen a bit and the topping has sat, spread a generous layer on the bread, trying to use all the topping in a thick coat on the top and sides.

Let rest for another 10 minutes.

Bake at 375F for 25-30 minutes, until well browned.

Let cool completely on a wire rack before eating.

Store in an airtight container, if necessary.

BL's Note's: I find this works better if I make 6 mini loaves or do individual rolls in a muffin tin. I also have to adjust the time.