![]() ![]() Part 2: Crackle Bread, Dutch Crunch, or Tijgerbro.Full Harvest Moon, Jupiter, Atumnal Equinox.I can't wait to see if any of you try it out and what your results are like. Thank you ALL for your sweet comments on my bread baking. Smart! I still think you might have some bits falling off as you cut your bread, but I like the look and the method used in coating loaves with seeds or grains. I have always used an egg wash and then sprinkled seeds or grains on top of my loaves before baking, but in their bread making instructions, they coat the shaped bread with egg white and then roll the whole loaf in a pan of seeds to completely coat it and then brush more egg white over that to keep them glued on. If you choose to go to this recipe, notice how the entire loaf is coated with seeds. Add to replace one of the cups of flour in your recipes.Īs I was browsing CookingBread.Com (shouldn't that be ?) I found another recipe that I'd like to try called Maple Seeded Bread. You can make it as fine or course as you like. I just dump a cup or so into my blender and whir it until it resembles flour. I have also found that I can add more fiber to my loaves by adding ground oatmeal. I prefer a lighter bread, even if it is wheat. Whenever I make a wheat bread, I add at least half unbleached flour or white flour to my flour mixture. I think frozen bread tends to be wimpy and will easily go flat when jostled too much. Scrumptious! I did end up putting three of my five loaves of crackle bread into plastic bags to store in the freezer since we really don't need to eat that much bread in a day or so.Ībout the frozen bread rolls - it's a simple way to get delicious bread without the work, however, I think I would rather make the bread using either a homemade white bread recipe or wheat recipe because the dough would stand up to the rice batter more. I left them on the counter overnight to completely cool and we had Dutch Crunch with our morning coffee. We all sampled them before padding off to bed. Served warm (not hot), these were really terrific. Let cool just enough so you don’t burn your hands and dig in.The result was a very crisp crust and a soft chewy interior. Use a long spatula to lift the bread out of the dutch oven and onto a cooling rack.When bread is done, use oven mitts to pull the pot out of your oven.Cook bread for 25 minutes until the bread is nice, browned, and crispy looking.Put your oven mitts back on, pot the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.VERY CAREFULLY (without burning yourself!) place it your bread into the hot dutch oven.Use oven mitts to pull the dutch oven out and remove the lid. When the oven is hot, you’re ready for oven placement.While your bread is sitting for this last 30 minutes, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees F.It’s going to be sticky and that’s okay, just keep flouring your hands so it doesn’t stick too much them. You’re going to flour another bowl and place your little ball in that bowl for another half-hour or so. This step seems unnecessary but something about it worked for me. Your dough has risen □ Something about that feels so good, it’s like you’ve done something really good because it worked! Flour your hands and take it out of the bowl and make it into a nice round loaf.Cover with a dish towel and let rise on the counter for about 1 hour, until dough has just about doubled in size. Lightly flour all sides of your dough (don’t mix the flour in – it’s just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides.(If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough). Add flour to bowl, a little at a time and mix on low speed until all flour is incorporated and dough has just started to pull away from the sides of the bowl.Let the mixture sit for about 5 minutes to absorb together.Combine yeast, sugar, salt, and warm water in the bowl of a stand mixer fitted with a dough hook (you could also mix this dough by hand if you like – just use a large mixing bowl. ![]() 2.5 cups All-Purpose Flour, plus extra for dusting. ![]()
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