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_DSC0288 | by austinlentz
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The deli next to my office in San Francisco had a bread called dutch crunch bread, which was completely new to me. It had a nice, light flavor and the texture was what made it special -- soft and airy inside, but crunchy on the outside. Any sandwich with this bread was pretty amazing, but my favorite was turkey, provolone, and chipotle mayo. Since returning to Madison, I have tried to find this bread at every local/artisan bakery possible without any luck. So, I decided to just give in and bake a loaf!


There are a lot of recipes out there, but I settled on one that didn't use milk in the flour. It seemed to be the most basic and therefore, easiest to try ( I ended up cutting the original recipe in half, which is just enough to make four rolls.



2 cups flour

1 oz (1/2 packet) quick yeast

1/2 tsp salt

1 1/2 tbsp olive oil

150 ml warm water


Mixed the ingredients in a medium bowl and let rise for an hour.



1 cup rice flour

1/8 tsp salt

1/2 tsp sugar

1/2 tsp quick yeast

1/2 tbsp olive oil

100 ml warm water.


I mixed the topping in a separate bowl. After forming the dough into four rolls, I spooned the topping onto each roll and covered it pretty heavily. Enough to cover all of the dough.


I set the oven to 425 degrees and let the rolls w/topping rise while the oven preheated. Once preheated, I baked them for about 28 minutes and they came out golden, crunchy, and ready to eat!

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Taken on July 12, 2012