#Dutch crunch bread rolls free

(note- some suggest leaving the bread with the topping to sit for 10 mintues prior to baking but others say there is no need for this. Allow to stand for 15 minutes, paste onto the top of the bread rolls/loaf…thickly spread for large cracks and thinly spread for small subtle cracks. 6 tbs rice flour (white or brown non-glutinous)Īdd all the ingredient s to a small bowl and mix well together to form a smooth paste.(note- begin preparing the bread topping 20 mins before the end of the final bread rising period) Before baking at 200C for 10-15 minutes until golden (keep a close eye to check for colour). Place on a parchment lined baking tray and leave to rise for another hour. Remove from the bowl and shape into rolls. (Allow the dough to roughly double in size). Leave in the TM bowl for the dough the rise for approx. Add the salt and spelt flour and knead for 4 minutes on the dough setting. (made in the Thermomix, kneading times etc may need adaptation without)Īdd the water, sugar and yeast to the TM and heat sp2 for 90 seconds. My lentil and root vegetable dip(or sandwich filling). I did a little research and read a few comments from others in the forum and decided to opt for a sesame paste with a little molasses and marmite for extra colour and kick.

#Dutch crunch bread rolls free

I loved the fact that this was such a simple recipe and easy method, and it is naturally gluten free made with ingredients I typically have in my baking boxes anyway. I love how versatile dips can be…sandwich fillings, pasta sauces…er ok, well that are probably tons more ways to use them too!īack to the tiger bread topping. This is a lentil and peanut dip, the recipe for this specific dip is not yet up on the blog, but for a similar filling option check out this dip. I love a creamy spread but don’t want to resort to fakes vegan cheezes or butters if I can help it. Order: Pictured is the roasted turkey sandwich (6.99)one of our favorites here (note the turkey rotisserie spits behind. My filing consists of spinach leaves and a ‘dip’ which I often also use for my sandwiches (though these days it’s rare that I have an actual sandwich so this was quite a novelty). Where: Do your Dutch Crunch justice by heading to the Arguello Super Market (782 Arguello Blvd., at McCallister St., map ), a low-key neighborhood shop with great sandwiches and always-fresh Dutch Crunch. The second half of the challenge was to make a sandwich from the bread. The tiger bread topping it certainly something I’ll be experimenting further with, I was even wondering whether these flatbreadswould accommodate a topping even though they are grilled and not baked…curious now! I also wondering whether the topping could be sweetened and used in a semi-sweet tea bread form. So for now, below you have the spelt option, but of course you could use any soft topped roll/loaf recipe you like and simply add the tiger bread paste prior to baking.

I will have some further attempts and post a winning recipe at a later date. Considering I’ve never attempting gluten free bread before…was a DB challenge really the right time to start? Well the result was definitely edible but very dense and not very ‘bread like’. I decided I would try a couple of options for my bread rolls, My favourite spelt flour rolls made in my Thermomixplus a gluten free version.

(source) (I would have to agree that giraffe bread is indeed much more appropriate!)