Stir the butter into the hot milk and set aside to cool to room temperature. Stir the flour, sugar and salt together set aside The weights given below are based on 1 cup flour being 4.25 ozĦ 1/2 Cups (26 oz) bread flour (I never have bread flour so I also put in 3 Tablespoons vital wheat gluten)Ĥ Tablespoons unsalted butter, cut into 8 piecesġ Cup (8 oz) warm water, about 100 – 110F (no hotter)Ģ 1/2 teaspoons (1 1/4 oz) active dry yeast Makes two 9 x5 x5 inch loaves or six large rolls and one loaf or 12 large rolls. Add more water or rice flour as necessary. If you pull some up with your whisk, as shown below, it should drip off slowly. The consistency should be like stiff royal icing – spreadable, but not too runny. Combine all ingredients in a large bowl and beat with a whisk beat hard to combine. * if using homemade rice flour you will need to adjust the quantity and add more until you get a paste- like consistency.Ģ tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeastġ cup (240 ml) warm water (105-115º F) (41-46☌)ġ½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)ġ. Please note that you should notmake the topping until the bread is almost done with its final rising. Since I love baking bread, all I can say is have fun. If you hurry now, your bread will be tough and dry after baking. Tip: Allow sufficient time for both risings. These make excellent buns for burgers and are best eaten within one day of baking (they freeze great as well) The bread recipe is adapted from Bake! by Nick Malgieri (such a great book), which I thought provided a softer roll.I also added a touch of potato flakes for moistness. The recipe for the topping is the one provided by Sara and Erica. This will definitely be the way I go from now on. It thought it was so much “crunchier” than using the extremely fine milled store-bought rice flour. Then I tossed in the white rice and let it grind for about 30 seconds. This will pick up any coffee bits still left in the chamber. It was incredibly easy with the aid of my coffee grinder. I first cleaned it out by putting in 1/2 slice of bread and grinding it. It bakes up with a beautiful, crackly pattern on the top that you will just love to look at (then eat!). I have made tiger rolls a few times this year but was interested when fellow DB’s didn’t have access to rice flour and made their own. Since I had used up the last of my rice flour on the first batch, I was eager to go this route on my second go. The topping is made with yeast (for flavor) and rice flour (for crunch). Whatever you want to call it, it is a very delicious soft white bread with a distinct crunchy and flavorful topping. Learn more about the history of Dutch Crunch bread, particularly in the Bay Area, here, here, and here. Sainsbury’s stated that “In response to overwhelming customer feedback that our tiger bread has more resemblance to a giraffe, from today we will be changing our tiger bread to giraffe bread.” In the Netherlands, where it supposedly originated, it is called tijgerbrood or tijgerbol (translation: tiger roll). Per wikipedia, “On 31 January 2012, the UK grocery chain Sainsbury’s renamed the product “giraffe bread” after a letter written by a three-year-old named Lily Robinson, suggesting the alternative name. It is also commonly known as Dutch crunch bread. Since they are both from San Fransisco, they chose a popular sandwich bread called “Tiger” bread. The March Baker’s Challenge was hosted by Sara and Erica from Baking JDs.
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