Bay Curious. Listen 7 min. Amanda Font. Aug Failed to save article Please try again. More Bread? Step 1: Rice flour, sugar, water, yeast, oil and salt are mixed together to make the Dutch crunch paste. Look at that crackle! Layering on that special paste. Is it Dutch? How did it get here? They're really missing out in Pennsylvania. Enter Email Address Sign Up.
Peters, also the author of San Francisco: A Food Biography, posits the bread still originated in the Netherlands, though the first published reference she could find in the country was in Called tiger bread tijgerbrood , the bakery that mentions the bread had been operating since , which suggests it may go back as far as then. It's often known under the tiger bread moniker overseas, though in the U. Most Bay Area bakeries I spoke with believe it started to gain popularity in the Bay Area at Galli's Sanitary Bakery, a now-defunct bakeshop that opened in and was in operation for years in South San Francisco.
It was this man, Todd Galli said, that brought them two recipes to try out sometime between and , one of which was a Scottish shortbread cookie and the other a bread called Dutch crunch. Galli said he assumed the recipes were family recipes and that they were from Scotland, since the man's family was Scottish.
Galli said they started out making Dutch crunch around the holidays in the style of small dinner rolls and they would sell thousands of them during the season. The Gallis turned the rolls into a loaf, and DeAngelis started buying at least loaves each day to make sandwiches out of.
Ours had more of a richer mixture, more fat and sugar and it was more delicate. It cracked a lot more, like a fine crack. It was different than what was out there.
Galli said it took off almost immediately. He said even today, the key to a good Dutch crunch is the oven, since the right steam system is crucial to the right texture. So much so that a reader reached out, in search of the crunchiest crunch. I remember the Dutch I ate The Dutch was denser, crunchier, and had a buttery flavor in the densest parts of the crust. The one exception? Reader, you had me at buttery. As local sandwich fans already know, Dutch crunch is an otherwise unremarkable white roll, but it has a mixture of rice flour and sugar brushed over, creating that magical crackle or crinkle topping.
Although at least one small child in England has petitioned to call it giraffe bread , to better describe its markings. Guerra Quality Meat is an old-school butcher shop in the Parkside, now run by the second generation of the family. It first opened as a butcher on Taraval Street and 22nd in , and expanded to a full market when they moved up to Taraval and 15th in , which is now known for meaty sandwiches, stuffed with salami, coppa, and provolone.
Coming from an Italian-American family with roots in Lucca, Robert Guerra was on the hunt for crisp ciabatta, when he just happened to find a bakery that also sells excellent Dutch crunch. Dutch crunch can dry out after a day or soften if it sits in plastic, but crunch level is also a matter of preference.
0コメント