Tiger Crunch Crackle Bread 2 Tbl active dry yeast 1/2 cup warm water 1 cup warm milk 3 Tbl sugar 4 Tbl olive oil (plus additional oil for greasing bowl during rising) 1 Tbl salt 7-8 cups of bread flour Tiger Crunch Crackle Topping 2 Tbl active dry yeast 1 cup warm water 2 Tbl sugar 2 Tbl olive oil 1/2 tsp salt 1 1/2 cups rice flour (white or brown; yes, it has to be rice flour. It makes the difference) Instructions Dough In a bowl of your stand mixer (make sure it can hold up to 8 cups of flour), combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5-10 minutes until it’s all bubbly Add in 4 cups of flour and using a dough hook, turn the mixer onto low for about 5 minutes or until the dough barely comes together. Add in the oil and 1 cup of flour. Mix for 3 minutes. Add in the salt and 1 more cup of flour. Mix for 3 minutes. Add the remaining flour 1/4 cup at time until the dough pulls away from the sides of the bowl and the dry flour is picked up from the bottom and sides. If the dough still sticks add a little flour at a time. You may not need all 8 cups of flour; you may only need 6-7. Mix on medium for 5-7 minutes or until the dough is soft, smooth and springy. You want the dough tacky but not sticky to your hands or bowl. Place in a lightly greased bowl and cover with plastic wrap or if you are using a bread proofer, set the temperature to 80 degrees F and do NOT cover the bowl. Let rise for 1 hour, or until doubled in size. minutes before you are ready to bake, prepare the Tiger Crunch Crackle Topping (See below) Preheat the oven to 375F. Once the dough has risen, turn it out onto a lightly floured surface and divide it into desired portions. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). You won’t be needing a bread pan. Cover with a clean towel and let rise while you prepare the topping. ~30 minutes Coat the top of each roll or loaf with the Tiger Crunch Crackle Topping. Bake 25-30 minutes, or until well browned (a gorgeous golden brown). Rotate pans half way through if you need to bake them on the top and bottom racks. Increase browning by baking closer to the top of the oven. Let cool on a wire rack before eating. Tiger Crunch Crackle Topping Combine all of the ingredients in a large bowl and beat with a whisk. You will need to use your muscles here as the consistency is thick. It’ll be almost like stiff royal icing. You want it spreadable, but not too runny. If it’s runny, add more rice flour. If it’s way too thick (like thicker than say paste, add more water. Let stand uncovered for 15 minutes. Coat the top of each loaf with a thick layer of topping. Spoon the topping onto the top of the dough and guide it around as it drips over the sides. *NOTE: It’s better to add more topping than less. A thin coating will not crack properly. In addition try not to let too much pool up around the bottom of the dough. It’ll get way too hard and almost form impenetrable disk at the base and make it almost too much crunch. (yes there is a thing as too much crunch
Posted on: Thu, 06 Jun 2013 03:38:13 +0000