Tipsy Tiger Bread (Dutch Crunch Bread)

While perusing the Internet, I found tiger bread.  How fun is that?  Bread that has stripes like a tiger?!

I knew that I had to make it and veganize it.

The secret is the rice flour-based crackle topping.  You pour it on the rolls before baking and the tops split.  It's like magic!

You can make six smaller rolls, like I did, or you can use a Dutch Oven to make one giant hunk of bread.  I haven't tried the latter, but it's on my list.  It would look rustic and beautiful.  Maybe I'll do it for Thanksgiving :-)

Adapted from Bright Eyed Baker

1 c. almond milk
1/2 c. pepper-infused vodka (learn more about infusing your own liquor!)
1 1/2 T. coconut oil, softened
2 c. organic whole wheat pastry flour
1 1/2 c. bread flour
1 tsp. sea salt
1 T. organic cane sugar
1 T. yeast

For the crackle topping:
1 T. yeast
1/2 c. water
1 T. organic cane sugar
1 T. coconut oil, melted
1/4 tsp. sea salt
3/4 c. organic rice flour

Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)

Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!

Preheat the oven to 425°.  

Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour.  

Separate the dough into six evenly-sized balls.  Cover the rolls with a towel and let them rise for 10-15 minutes.  In the mean time, mix together the crackle topping ingredients in a small bowl.  

Once the rolls have risen, use a spoon to dollop the topping on the rolls.  

Bake them for 15 minutes.

I used my rolls for vegetarian Philly Cheesesteaks, using portobello mushrooms.  They were so good!

Let me know how you decide to use your rolls or bread!