**AddendumOne thing to note, make only enough crackle bread to eat fresh. If you put the loaves or rolls in plastic bags, the crunchy topping gets soft. It doesn't affect the bread or the taste, but there's just no crunch. Also, next time I will not make loaves in bread pans, but make them free-standing on cookie sheets so as to smear on more rice batter for coverage and over-all crunch.
Tuesday, September 14, 2010
Crackle Bread, Dutch Crunch or Tijgerbrood...
The Woman and the Wheat. The post where I first discovered this yummy bread was here and that post was a springboard to a bit of online research to learn more about making Crackle Bread, Dutch Crunch, or Tijgerbrood (tiger bread in Dutch) -- whichever name you wish to call this tasty loaf. I checked one of my favorite bread sites, The Fresh Loaf and found a nice listing of the breads here. I also found The Knead For Bread, a lovely bread recipe collection blog, and I used their Crackle Bread recipe for my topping and just made one of my standard bread recipes as the foundation loaf. As you can see by the above picture, the topping is really a dough in and of itself. It is a rice batter that is made ahead before you are ready to bake your loaves so it has time to rise. Then you frost your raised bread loaves generously with the rice batter and pop them into the oven to bake. The result is a crackly top as pictured below.