A typical Dutch lunch will consist of a whole wheat sandwich with cheese or meat, a white sandwich with a sweet topping and a piece of fruit or a small yogurt to round off the meal. Many people bring lunch from home in a small lunchbox or eat at a neighborhood sandwich shop or the company's cafetaria. Sandwiches are therefore par for the course. But for a country where two out of three meals mainly consist of bread, the variety is not so much an option as a necessity. Holland, or the Netherlands, is one of the largest bread consumers of Europe. Many a tourist, when stepping inside a Dutch bakery, grocery store or sandwich shop, is surprised by the large amount of bread varieties and toppings to choose from. After all, the sandwich plays such an important role in the Dutch food culture that there are not one but two national Tastiest Sandwich of the Year competitions. With the huge variety on sandwiches ( broodjes) and bread toppings we have in Holland, I was convinced we would be mentioned at least in one, if not in both articles. This month's cover boasts "90 Handheld Meals From Around The Globe" and an article about "World's Best Breads and Condiments": it's the Sandwich Issue. It is one of my favorite monthly reads, with articles that focus on eats from all over the world, exotic recipes within reach and writers that offer great cultural backgrounds on dishes, traditions and tools.
Store in an airtight container, if necessary.I just finished reading this month's issue of Saveur, a high quality magazine dedicated to all things food. Let cool completely on a wire rack before eating. Let rise for another 20 minutes.īake at 375F for 25-30 minutes, until well browned. Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for 15 minutes while you prepare the topping.Ĭombine all topping ingredients in a medium bowl and mix very well. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 1 hour, or until doubled in size.Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Place in a lightly greased by and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add in vegetable oil, salt and about 2 cups of flour. Stir to dissolve and let sit for about 5 minutes. In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Alternatively, you could use it to make some gluten-free crepes instead.Ģ 1/2 tsp active dry yeast (1 packet or 1/4 ounce)ġ cup warm milk (105-110F) (nonfat is fine)ģ/4 cup white rice flour (not sweet rice flour) The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.īy the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. The size also provides enough bread to not make the topping overwhelming. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it. I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar.
I mentioned Dutch Crunch Bread on my list of five things to eat before you die.
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