When you think of San Francisco and bread, sourdough probably comes to mind. But did you know they are also known for a crunchy crusted, sweet and crackly sandwich roll called Dutch Crunch Bread? Today I’m sharing an easy homemade recipe for this wonderful treat for your rolls or sandwich bread.
Dutch Crunch starts out as a soft white bread. Just before baking it gets covered with a rice flour paste. The final result is a specialty bread that will take your sandwich game to the next level!
The Dutch Crunch roll is often seen in sandwich shops and delis around the San Francisco Bay area and one of the region’s most popular sandwich options.
A well tested recipe from the areas best!
The recipe for this Dutch Crunch Loaf comes from a popular bread bakery in Northern California. This little bread shop is tucked away between the Giant Redwoods and the Pacific Coast Shoreline in Eureka, Ca. They make the most delicious bread that is in high demand all around the neighboring towns. They deliver 100’s of sub sandwich rolls to dozens of locations each day.
I got to the privilege of consulting with this bakeshop a while back and they agreed to share their recipe for this best selling sandwich loaf.
Here is the owner and head baker showing off some of his daily creations.
Dutch Crunch Bread
Why is it called Dutch Crunch?
The name originates from a bread made in The Netherlands. It is often referred to as Tiger Bread because of the spotty striped appearance the bread has when it is baked. The crunch comes from a thin yeasty rice flour paste that is applied to the bread just before baking. When it cooks it crackles and creates a wonderfully crunchy crust.
How do you make Dutch Crunch Bread ?
To make Dutch Crunch bread you will need to first make a white bread dough. If you are new to bread baking, check out my Beginners Guide to Baking a Loaf of Bread. That link will guide you through all the basics of baking and shaping a loaf of bread. For the Dutch Crunch Bread, start with a white bread dough.
Jump to RecipeWhen your bread dough is beginning its first proof, you’ll start the Dutch Crunch Paste.
One of the main ingredients in Dutch Crunch Paste is Rice Flour. You can use this link to purchase it through my Amazon Shop.
Shape your white dough however you like. This works on a sandwich loaf, a hoagie or baguette shape, and rolls. When they are about two thirds of the way proofed, You’ll spread the paste over the dough.
If your recipe calls for an egg wash on the dough before baking, SKIP THAT PART.
Allow the dough to finish proofing and bake according to the bread instructions.
Enjoy your San Francisco style Dutch Crunch bread!
Remember, if you try this recipe, share it on social so we can all see your creation!
Amish White Bread
Equipment
- Stand mixer with dough hook attachment
Ingredients
- 1 cup Warm Water
- 1 cup Warm Milk
- 1 1/2 tsp Salt
- 1/3 cup Granulated Sugar
- 1/4 cup Vegetable Oil
- 1 1/2 Tbsp Active Dry Yeast
- 5-6 cup Unbleached Flour
- 1 egg plus 2 tbsp water for brushing on top
Instructions
- Activate the yeast by disolving it with the warm milk and water. Add the sugar and stir until well dissolved. Let this sit for about 5 minutes until the yeast is bubbly.
- Mix the dough by adding the yeast mixture to the bowl of your mixer along with the salt, oil and flour. Hold one cup of flour back- you'll add this later if needed. With your mixer on low begin mixing. When all of the flour is incorporated, turn the mixer up to a medium speed. Kneed for about three minutes. Watch for the dough to come together as one mass and stop sticking to the sides of the bowl. Add a little extra flour if it still looks sticky after 5 minutes of mixing.
- The dough is done when it is smooth and elasticy. It should not be sticking to the sides.
- Let the dough rest by placing in in an oiled bowl and covering it with either plastic wrap or a towel.
- Shape and divide the dough by inverting the dough onto a floured surface. Press the air out of the dough and divide into two equal portions. Gently press each portion into a rectangle approx the same width as the pan. Firmly roll the dough into a loaf shape. Pinch the seam to seal.
- Proof the loaf by placing the dough seam down into an oiled loaf pan. Cover with plastic wrap or a towel. Allow the loaf to proof for about an hour. Use the poke test to see if the dough is ready to bake. When it is ready it will leave a small impression when touched.
- Bake the loaf by placing it into the center of a 350° preheated oven. Make sure there is no rack above the bread loaf. It will need room to rise. Bake for approx. 30 minutes or until the dough sounds hollow when thumped and smells aromatic like fresh bread.
Dutch Crunch Paste
Ingredients
- 1/2 cup Bread Flour
- 1 cup Rice Flour
- 1.5 Tbsp Active Dry Yeast
- 3 Tbsp Granulated Sugar
- 1.5 tsp Salt
- 3/4 cup Water
- 1/3 cup Vegetable Oil
Instructions
- In a small bowl combine oil and water. Set aside.
- Combine bread flour, rice flour, yeast, sugar, and salt in a medium size bowl.
- Add the liquid to the dry and whisk until smooth.
- Allow the Dutch Crunch Paste to rest for at least one hour.
- To time this with your bread, Mix the paste just after you mix your bread dough.
- Apply Dutch Crunch paste to the loaf of bread when it is 2/3 proofed.
- To apply the paste, use a pastry bag or a spatula and generously spread a layer over the top of the loaf.
- Smooth paste so that it is evenly applied.
- Continue to bake as usual according to bread directions.
Just check out this beautiful Sandwich made on their Dutch Crunch Sandwich Roll!
