This recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible; an adaptation of a recipe found on Baking Bites. Dutch Crunch Rolls are a San Francisco Treat.
If you want large rolls make 6, not 8. The next time I make these I will turn them into sub rolls.
Prep time includes the rise.
I found this recipe on the web while researching an article for Costa Rician Foods. Aparently this stuff is addictive. If you try it please feel free to compare to the store bought stuff & what you would add/change.
No name was attached to the original recipe.
I came up with dish in trying to recreate a similar one my Mother made years and years (and years) ago. What I ended up with is a earthy, cheesy-smoky side dish I will make over and over again. I think it would be outstanding with the addition of sausage for a main dish.
A little sweet, a little spicy, this breakfast sausage makes great patties, breakfast sandwiches or wraps.
This is easy to make, can be tailored to your personal taste, and will cost a fraction of what you will pay for at the grocery store for the same amount.
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try!
Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish!
Cooking time is the amount of time mixture sits in the fridge.
For the most part I really like this recipe. What I don't like is the fact that I need to pre-cook the ingredients-I'm more of a "dump it in the crock pot and go" gal. However, this one is worth the extra skillet I have to clean.
You can use pepper-jack, cheddar or swiss cheese. We like swiss cheese the best but it's up to you and your personal taste.
If you don't care for oregano use thyme.
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time.
I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix.
The "beef base" is the Better than Bouillon brand.
The "dry french rub" is McCormicks.
I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.