Increase by a cup or more for homemade rice flour. The basic version called forġ and 1/2 cups rice flour (NOT sweet rice flour). Then I made the Dutch Crunch topping from a recipe provided by Daring Kitchen. Retrieving the orange dough, I shaped it into nine smaller buns. I used half the recipe to make six large buns to use as sandwich rolls, which I placed as far apart as possible on a standard baking sheet that I had rubbed with a little butter. I kneaded it just enough to incorporate these ingredients and let it sit while I shaped the regular Dutch Crunch rolls. For the orange rolls, I zested one orange, added an extra Tablespoon of sugar to the dough and squeezed in 1 Tablespoon of fresh orange juice. Perhaps because some people call Dutch Crunch “Tiger Bread” or perhaps because we still have a lot of oranges I got the idea to make half regular Dutch Crunch rolls and half orange Dutch Crunch. I cranked up the oven to 400 degrees and got out my dough cutter to divide the dough in half. I poured my tea and brought it back down to the kitchen. Hoping for the best, I punched it down for the third time so that I could eat my lunch while it was hot. Lunch was ready just when the bread dough was ready for shaping, of course. By the time I sliced the meat and fried the cabbage and heated plates and microwaved the applesauce, it was nearly 12:30. We usually eat lunch at noon, but noon had come and gone before anything was ready. Since the pork loin was not done, I basted it with marinade and tossed some cauliflower and carrots in a little olive oil, adding them to the roasting pan and turned down the skillet to a low simmer to keep warm until I was ready to cook the cabbage. I heated a skillet over medium heat with a little olive oil and a half-Tablespoon of butter while I sliced cabbage. Mom wanted applesauce and thawed some and I saw an opportunity to use some cabbage. By the time I had kneaded the dough and corrected its stickiness it was time to look at the pork loin and think about side dishes. I used Sally’s marinade, but did not make the accompanying sauce. For the real recipe, visit Bewitching Kitchen. Just before I made up my dough I put an orange-marinated pork loin in the oven to roast. Sometimes it takes several tablespoons to fix wet dough but you don’t run the risk of getting dry, floury dough because you got impatient and dumped in half a cup at a time. I learned from The Cheese Board Collective Works to add flour by the tablespoon when doughs are too sticky or wet to hold their shape. I had to add 2 Tbsp extra flour to the dough, probably because it was a rainy day. What I like about roll dough, as opposed to bread dough, is that it is light enough to knead by hand - I can just stand at the bread board and work. Since the yeast bubbled adequately in its warm water I knew it was fine: what I didn’t know is how long the roll dough would take to rise. Four: we had several bargain-priced packets of Rapid Rise yeast that I wanted to use up: normally, I use loose active dry yeast that I buy in bulk. Third substitution: Grandma’s rolls are a rich, eggy dough and I wanted a little more wheat flavor in a sandwich bun, so instead of using 5 cups of unbleached flour I used 4 cups unbleached and 1 cup whole wheat. Second substitution - subtract 2 Tbsp oil from the dough and replace it with 2 Tbsp butter. Then, when I measured the corn oil I found that I only had 1/3 cup and I needed 2 Tbsp of that for the crunch topping. First, I normally cook with 1% or 2% milk, but Mom had come home with a gallon of skim milk by mistake last week and we are trying to use it up. Well, I should say I started to make my grandma’s roll recipe, but it became apparent that I was going to need to make a few substitutions. You can read that recipe here and read more about Grandma Carroll here. Because I needed to make a sandwich I went for rolls rather than a loaf of bread and because I needed a reliable roll recipe under the crunch topping I used my grandmother’s roll recipe. I have eaten Dutch Crunch often enough to remember what it looks like with the famous crackled top, sort of like bread dough that morphed into ginger snaps. In my long history of bread baking I had never made Dutch Crunch bread or rolls. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping.
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