This process turns the mixture into a sticky starch paste that's then added to the dough during mixing. At this temperature, the starches in the flour will gelatinize similar to how the exterior of a bagel gelatinizes when you boil the dough. Pre-cooking flour, also called tangzhong, water roux, or pre-gelatinized flour, is the act of cooking raw flour and a liquid to approximately 150☏ (65☌). This pre-cooking technique is classic for enriched bread such as Japanese-style shokupan (milk bread), and it's a handy technique for bringing a level of softness to a loaf without excessive fat or oil addition. And yet, in pre-cooking a portion of the total flour used in this recipe, you'll do just that. That's not to say my classic pain de mie or whole-grain pan loaf isn't a treat, but this bread brings a certain softness to the crumb that's hard to achieve without high hydration or added enrichments. And while this site has pan bread recipes abound (I guess I do love good pan bread), this new sourdough sandwich bread with pre-cooked flour is so delightful it's quickly floated to the top choice for, as my kids call it, “square bread.” But taking the humble sandwich to the next level requires the ideal bread, it helps the mundane transcend the common measure. Sandwiches slathered with crunchy peanut butter 3 and homemade jelly, a mozzarella/tomato/basil layer cake, or a classic tuna salad sandwich are always on rotation here. And if you're like us here, easy lunches are the best lunches. Store in an airtight container, if necessary.It's back to school (for most, for some?), and whether your kiddos are physically attending school or staying home, having a plan for speedy and healthy lunches is imperative. Let cool completely on a wire rack before eating. Let rise for another 20 minutes.īake at 375F for 25-30 minutes, until well browned. Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for 15 minutes while you prepare the topping.Ĭombine all topping ingredients in a medium bowl and mix very well. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 1 hour, or until doubled in size.Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Place in a lightly greased by and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. ![]() In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ cup warm milk (105-110F) (nonfat is fine)ģ/4 cup white rice flour (not sweet rice flour) The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it. I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. ![]() Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar. I mentioned Dutch Crunch Bread on my list of five things to eat before you die.
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