![]() 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. It’s located at 326 Bedford Avenue in Brooklyn and it will be open Monday-Saturday from 11am-9pm, and Sunday from 12pm-7pm beginning on Tuesday, May 3.I mentioned Dutch Crunch Bread on my list of five things to eat before you die. Mission Sandwich Social is chef Tsao’s first solo operation. And a few selections include Hot Ones toppings. The Peking Turkey covers its clucker, cheddar, pickled carrots, scallions, cucumber and bean sprout salad and pickled cilantro with hoisin sesame dressing, sriracha and mayo. The Bensonhurst coats a chicken cutlet, prosciutto, fresh mozzarella and Parm, pesto, broccoli rabe, red chili flakes and oregano in marinara. The adult options are dedicated to sauce. There are 12 sandwiches on the opening menu, including three childhood favorites. A local bakery makes it for Mission Sandwich Social alone, and Tsao visits the loaves each morning to finish them with the rice flour paste that gives the resulting subs their signature rough exterior. The Bay Area favorite is characterized by its titular texture. Tsao’s new takeout and delivery spot is inspired by San Francisco-style sandwiches, evidenced by his use of Dutch crunch bread. ![]() Now Tsao, who also hosts a YouTube series titled “ Sandwich Sunday ,” will continue building on that background at Mission Sandwich Social. The former chef de cuisine at ‘ hidden ’ downtown restaurant Beauty & Essex, Brian Tsao has been crafting elaborate sandwiches since he was a kid. That unending landscape will expand even further on Tuesday, May 3 with the opening of Mission Sandwich Social in Brooklyn. One might spend a lifetime eating them at a school desk at lunch, picnicking in the park or choosing sides in purported poultry wars without cracking even a sampling of all the available triple-decker, hoagie, bánh mì, pita, tea, torta and toast varieties. There are more possible sandwich combinations than there is time in the world to enjoy them all. ![]()
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