![]() ![]() I went to high school down the street from a bakery that was infamous for its dutch crunch rolls (sadly the owners of this bakery have since retired & closed their doors). I have always been a huge dutch crunch fan. Destiny had dawned – these little matcha milk bread turtles were meant to be and nothing was going to stop me from bringing them to life in time for them to be celebrated and make their world debut on #worldturtleday! ![]() I woke up Monday morning, May 23rd, to find out through Instagram that it just so happened to be World Turtle Day. I got to developing the recipe and late that night I dreamt of shaping this matcha bread into little turtle rolls with a chocolate dutch crunch topping for their shell. In my minds eye, I could envision this combo having an uncanny resemblance to a turtle. Understanding that a matcha dutch crunch topping would brown and diminish its vibrant green color, I then pictured a matcha bread with a chocolate dutch crunch topping instead. I began to picture what this kind of loaf would actually look like. It all started with a plead by Food52 contributor Sarah Jampel in her article about dutch crunch. She requested for someone to create chocolate bread with a matcha dutch crunch crackle and that request got my wheels turning. If you are looking for more bread recipes try: Spicy & Smoky 8 Strand Plaited Loaf from Jen’s Food, Coconut Muesli Bread from Recipes from A Pantry, How To Make Cobnut Bread (Hazelnut) from Kavey Eats or Spelt & Wholemeal No-knead Loaf from Fab Food 4 All.This recipe was born out of a dream. ![]() Tiger bread is also great to bake with kids – my daughters were very excited to see how the crust was cracking in the oven. If you like you can use food processor, instead of hands, to knead the dough. Tiger bread bread rolls are made exactly the same way, just divide dough into lots of smaller pieces and place on a baking tray. Place them in the oven and bake for about 35 minutes until golden brown.Īdd ½ tsp of Marmite, Vegemite or any other brand of yeast extract to the topping mixture for the flavour more resembling tiger bread from UK supermarkets.Use back of the soon to spread the paste on the top of risen loaves.In a small mixing bowl whisk until smooth all of the ingredients for the topping.Cover with kitchen towels again and leave to prove until they have doubled the size. Shape the loaves and leave on greased or lined with baking paper baking trays.Once the dough has doubled the size (after about 30 minutes) knock it back gently kneading just 5 times to get the air out.Grease the mixing bowl a bit and place the dough back inside and leave to rise, covered with kitchen towel.Knead the dough for about 10 minutes until the dough is well mixed and springy.In a mixing bowl, using your fingers, combine all dry ingredients and softened butter.2 baking trays for free form loaves (optionally lined with baking paper) or loaf tins (2 large ones or 4 smaller ones).clean kitchen towels (to cover the dough).a bit more flour for the working surface.a bit more oil (again, sesame oil would be the best) for greasing the bowl, baking and baking tins.1 tbs oil (any oil will work here but for the authentic tiger bread taste use sesame seed oil).1 easy bake yeast sachet / 7 g (I used Allinson). ![]() 2 easy bake yeast sachet / 7 g each (I used Allinson).1000 g strong white bread flour (I used Allinson). ![]()
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