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 🙂
Tipsy Tiger Bread (Dutch Crunch Bread)
Course: Uncategorized4
servings30
minutes40
minutes300
kcalAdapted from Bright Eyed Baker
Ingredients
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
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Directions
- Load your bread machine as directed by the manufacturer. (I’m expected to put the liquid ingredients in first, then the dry, and finally the flour and yeast.) I arranged the ingredients in the order in which I will prepare them.)
- Plug it in and choose the “dough” setting once it’s ready. Take a seat and unwind!
- Preheat 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!
Cheers,
-Aileen
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