September 30, 2008

Dutch Crunch Bread or Pao Tigre

Dutch Crunch Bread is something I have been wanting to bake ever since I saw it on Nicole’s blog, Baking Bites. This bread is shaped and then covered with a yeasted rice flour topping which cracks and becomes crisp while baking to give the bread crust an interesting texture of light and dark brown resembling tiger stripes.
It brought back memories of a Pao Tigre (or Tiger Bread) we used buy and feast on, when we had gone to Portugal many years ago. When I first bookmarked Nicole’s recipe, there wasn’t much information on it, but she has since updated her post. Apparently, this bread is also called Tiger Bread or Tijgerbrood in Holland.




I made this bread 3 times before I got the texture and taste I was looking for. Of course, my bread looks less like a Tiger Bread and more like a Leopard Bread! So I should probably call it a Pao Leopardo or Luipardbrood.

I followed Nicole’s recipe exactly the first two times. My first attempt was a bread disaster. The bread didn’t rise very much and I felt the rice flour topping was too thick and heavy, as my bread did not achieve the desired cracked crust.

My second attempt was a whole lot better. I made the rice flour topping thinner in consistency and got the cracked appearance I was looking for. I was still not very satisfied as I felt I was getting too much of a rice flour taste to my bread.

I made a few minor changes and got lucky the third time. Nicole’s recipe is for 6 buns. I made one round loaf/ boule instead of buns. I substituted some of the flour with wholewheat flour. I used only 3 cups of flour of which 2 cups were wholewheat. I also used only a half recipe of the rice flour topping and spread it a lot thinner than suggested.

The bread crust will be slightly sweet and a bit crunchy. This bread is best eaten the sane day, as the crust loses its crunch and becomes soft. I didn’t find the softness of the bread much altered by the substitution of wholewheat flour.

My picture of this bread goes to this month’s edition of CLICK where the theme is “Crusts”. This bread is also off to Susan for YeastSpotting.


Please Note:

Today is the deadline for submissions to WBB: Grains in my Breakfast.
As I had mentioned before, I believe that many e-mails with entry details to this event are still not reaching me. I do send replies to all the e-mails I have received for WBB and leave comments at your entry posts.

If you have sent in e-mails to me for this event and haven't, as yet, got a reply from me, may I request that you resend the details or at least leave a comment at the event announcement post?
Please do this in the next three days as it will enable me to put up the round-up during the weekend.
Thank you and my apologies for any inconvenience.

It has been brought to my notice that there was a typo in my event announcement. My e-mail id was typed as aparna00@gmail.com which is incorrect. Please accept my apologies for creating so much confusion. My correct id is aprna00@gmail.com. Thank you Bee.


27 comments:

Susan/Wild Yeast said...

I have always wanted to try making Dutch crunch bread. I have only ever eaten the rolls from the supermarket, and the "crunch" on those is not crunchy at all. You show how it should be done!

Happy cook said...

This looks like the real stuff Aparna.
I have had them in holland.
Luipardbrood, your dutch is perfect :-)

Curry Leaf said...

The riceflour topping is what I liked.Looks perfect.should try.Any rice flour works fine right?(the recipe says not so sweet)

Aparna said...

Thanks, Susan. I just worked with Nicole's recipe.

Thanks HC. Your comment means a lot to me as I was going by memory. If you say its like the real thing, then I'm satisfied.
Btw, I don't know a word of Dutch. Used a translator.:)

CL, I used the ordinary rice flour that's available in the shops in India. Ithink there are different varieties in the U.S.

anudivya said...

Wow Nice... you think I could try it with W.W flour? I just baked a bread that was not supposed to be whole wheat and it was a disaster. So I have decided to ask before making that change! :) LOL

Aparna said...

Anudivya, I'm not sure I exactly understood your question. If you are asking if you can substitute WW flour for AP flour, I would suggest you try substituting 1/4 the total AP flour in the recipe with WW flour and try it first. Usually about 1/2 and 1/2 of AP and WW flours work ok.
WW flour results in a denser bread than regular bread and not everyone likes it. 100% WW bread is a bit of an acquired taste if you are not used to it, as it wouldn't be very soft.
And since you live in the U.S., you have a greater variety of flours available so you can experiment with them.

Ivy said...

This sounds great Aparna. Wow, if something doesn't come out well the first time I don't think that I would try it again and again. However, we have a Greek saying He who insists, always wins!

Divya Vikram said...

I have sent an entry today Aparna.Did u receive it?And the bread looks awesome..

Cham said...

What a crust, lovely bread never tasted before :) Well u seems really enjoying baking bread!

Su said...

Hi Aparna,
Thanks for visiting my blog. Do try the recipe, I hope you would like it.

Indranee said...

Lovely bread Aparna...looks very tasty!

Priti said...

Hmm that's too bad..But I have re-sent it too..nevermind that it's okie..Bread looks yummy and got the lovely crust..

Arundathi said...

I tried this and it was a disaster - didnt look anything like a tiger and was too dense. i like the slightly sweet US dutch crunch - this just didn't work for me. now i have to try your recipe! thanks!

Sukanya Ramkumar said...

WOW... this is a perfect bread. Look so good. Loved the texture on the top of the bread.

sra said...

Hey, this is a lovely entry!

Bharti said...

Oh..that looks absolutely delicious! The crackling crust..lovely result of your efforts. Good going!

SweetBites said...

hi aparna, just visited ur wonderful site. ut bread rocks & i luv the texture of the crust.looks so yummy.

Usha said...

This sounds so interesting...great effort on the crust...looks good :)

Bhawana said...

Good one Aparna. Looks very tempting.

Sia said...

that bread looks perfect aparna.

Pearlsofeast said...

The is superb Aparna,love the look.

Jude said...

Ooh is this what they call mottled bread? So that's how you get that cracked topping.

jayasree said...

Nice one. Great effort. You have proved persistence never fails.

Priyanka said...

Aparna..this bread looks just fabulous. i dont have words for it....looks like its been baked fresh and pulled right out of the oven. Thanks for posting the veg version of the shepherd's pie

Rosie said...

Thumbs up Aparna to a great looking bread.

Rosie x

Mansi said...

that bread looks amazing Aparna! Nic's recipes are great, and you did this one perfectly! thanks for the success tips in the third attempt:)

Aparna said...

Thanks. Its just that we loved this bread so much, I really wanted to get it right. Hence the 3 tries. Otherwise, I'm not so persistent, usually, Ivy and Mansi.

Do try it out, Arundhati.

Mottled bread? Didn't know it was called that, Jude.

Thank you, Sweet Bites.