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!
Since the challah baking had me on a roll, I decided to tackle this challenge from the Daring Kitchen as well :o) Dutch Crunch Bread, known as Tijgerbrood (or Tiger Bread), has been a very popular bread type around here for the past few years. And I have to admit that I always buy this type of bread as I like its crunchy crust and I find it stays fresh longer than the other breads available in the grocery stores. I thought it was a special type of bread, but thanks to this challenge I discovered that using this topping can make any bread special.
Because the challenge also consisted of making a sandwich, I choose the Soft White Rolls recipe supplied on the Dutch Crunch Challenge Sheet. Next time I will double the ingredients though, because I was left with too much topping for the amount of dough, this recipe yielded. I am sure than I could have topped a dozen rolls.
The rolls right out of the oven looked fabulous and I found it hard to resist the urge to sink my teeth into this crunchy goodness. Nevertheless I waited because I wanted to use these tijgerbroodjes for a tuna burger.
And this was the final result.
The recipe for the tuna burger was taken from Burgers Faits Maison from Sandra Mahut, which I tweaked slightly.
Ingredients (for 2 burgers)* 1 large can of tuna in brine (net weight 220g)* 1 garlic clove, diced* 1 small onion, diced* 1 cm of fresh ginger, chopped* 1 Tbsp of chiseled coriander leaves* 1 Tbsp of sesame oil* 1 Tbsp of sesame seeds
Mix all the ingredients of the list. Form 2 balls and flatten them in not too thick patties. Fry them slowly in a hot skillet with sesame oil. When they are golden brown, sprinkle them with sesame seeds.
Dared to bake Dutch Crunch Bread. Challenge completed !
Posts
0 comments:
Post a Comment