Crackle Bread Recipe

January 23rd, 2009 by chuck

dutch_crackle_bread_2

The crunchy topping on this bread has the most interesting appearance. It almost resembles a sun-dried lake on some foreign planet or something. But, it tastes a lot better.

This topping can be seen throughout Europe, in many of the bakeries. It originated in Holland and slowly made it’s way through Germany, France and Italy.

Mixing a little rice flour, water and a little oil. You get this paste that you spread on top of the bread just before baking. Pop it into the oven and the paste will expand under the heat and crack like a dried sun scorched riverbed producing this amazing cracked look.

dutch_crackle_bread1

The crackling itself has a similar taste to a fortune cookie … to me, with a slight sweetness and a surprising crunch. When you cut into the bread it doesn’t easily fall off. I love biting into this bread and getting the crunch from the topping. I guarantee you will see this topping again in this blog. The bread itself is very interesting also, as I have incorporated left over croissants into the dough. The flaky, butter croissants add a wonderful flavor and richness to the bread. I just love it and I hope you will too.

For a step by step class of this great tasting bread recipe Crackle Bread Recipe click here

For a printable recipe card of this bread recipe Crackle Bread Recipe click here

For more free bread recipes go to our parent website at Cookingbread.com.

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Posted in Classic | 41 Comments �

41 Responses to “Crackle Bread Recipe”

  1. on 23 Jan 2009 at 11:35 am   RecipeGirl

    I LOVE this! It looks so cool. I can just imagine how it tastes. These days I’m sticking to breads made with whole grains. Can I order up something of that sort for you to make next?

    You might enjoy my cornbread that I have currently posted :)

  2. on 23 Jan 2009 at 11:43 am   Rosa

    I love it’s looks! That Crackle Bread looks fantastic and delicious!

    Cheers,

    Rosa

  3. on 23 Jan 2009 at 4:25 pm   colloquial cook

    I think in the UK they call it tiger bread! Grrrawwwr!

  4. on 23 Jan 2009 at 4:42 pm   John

    These are great. A bakery in Buffalo, NY calls these Alligator Rolls.

  5. on 23 Jan 2009 at 7:29 pm   Cynthia

    Thanks for sharing this. I’ll look out for some rice flour.

    I LOVE the new look!

    Will email you soon.

    Hugs.

    Your friend, Cynthia

  6. on 23 Jan 2009 at 10:48 pm   Vij

    Moist n perfect! yummy. Its looks so nice.

  7. on 24 Jan 2009 at 1:20 am   Natashya

    What a great technique, I have never seen anything like that before!

  8. on 24 Jan 2009 at 10:22 am   Aparna

    I love this bread and have made it a few times. It is also known as Dutch Crunch Bread/ Tigerbrood/ Pao Tigre.

  9. on 27 Jan 2009 at 10:04 pm   Pearl

    Hi Chuck,

    Thanks for visiting my page. I’m flattered that someone with your experience of bread somehow found my page! :)

    And the bread I posted about doesn’t actually contain any filling.. it’s just bread, basically, adorned with dates on top. It’s a traditional bread that people of northern China usually eat :) .

    your crackle bread reminds me so much of these slightly sweet breads that can be purchased in Taiwan. usually, those breads contain a very subtle and sweet filling (barely any filling, but enough to discern a taste) and the top part looks so much like your crackle bread!

  10. on 27 Jan 2009 at 11:19 pm   Kristin

    Hey Chuck-
    Thanks for leaving some crumbs over at DeNacho. I love your site! I started learning to bake bread recently so I’m really glad to see that’s your specialty. This crackle bread is beautiful. I’ll be back very soon to pick up a few tips. Thanks!

  11. on 27 Jan 2009 at 11:30 pm   emma

    thanks for stopping by kitchen caravan chuck!

    i’m definitely going to try this crackle bread, it looks delicious.

  12. on 28 Jan 2009 at 2:04 am   Tiffany

    Your site is lovely! That bread looks simply amazing. I am always intimidated by bread for some reason, and have yet to try to make one. I hope to some day soon. (And thank you for visiting my site!)

  13. on 28 Jan 2009 at 8:03 am   gastroanthropologist

    I always pick dutch crunch for my sandwich bread at my local deli! I’m going to have to try and make it on my own. I didn’t know it had so many names – I love them all.

  14. on 28 Jan 2009 at 8:56 am   Jesse

    Oh my goodness, the name itself just sounds soooooo good! Crackle bread! Mmm~ And I love your pictures, they’re so expressive I feel as though I could almost taste the bread. So glad I stumbled upon your blog!

  15. on 28 Jan 2009 at 9:44 am   Hayley

    Hey Chuck! The new design looks awesome, and so does this bread. It reminds me of a head of cauliflower or something. I bet that “fortune cookie” topping tastes incredible. Thanks for sharing, as I love to make all of your recipes.

  16. on 28 Jan 2009 at 9:53 am   lisaiscooking

    That’s so interesting. I had seen this bread before, but I had no idea how it was made. I’m in the process of making a starter for the first time. I’ll be checking back for bread baking info!

  17. on 28 Jan 2009 at 6:38 pm   Soma

    Thanks for visting me & leaving some beautiful words. U have such a lovely collection here! I am adding u to my links. will be back.

  18. on 28 Jan 2009 at 7:11 pm   Melissa

    That looks so neat. For some reason it reminds me of a dinosaur egg. :) I am going to have to try this out!

  19. on 28 Jan 2009 at 11:09 pm   Steph

    How interesting Chuck, I never knew that rice flour paste would produce such a delicious crust. The crust is actually my favourite part!

  20. on 28 Jan 2009 at 11:16 pm   Gin

    Hi Chuck

    I have been working on my bread baking skills but I have a very long way to go. Your bread looks so delectable. I would love some right this very minute! Thanks so much for sharing.

  21. on 28 Jan 2009 at 11:36 pm   Shoy

    Chuck-I noticed that in your instructions for the crackle topping, you mention yeast but in the list of ingredients for said topping-no yeast. Please clarify. Am looking forward to trying this. Thanks
    Shoy

  22. on 28 Jan 2009 at 11:47 pm   LunaCafe

    Yes, Ken, you can be my Valentine and I will make you the most delicious chocolate cookies in the world while you are baking me this incredible looking bread. A match made in heaven? :-)

  23. on 29 Jan 2009 at 1:27 pm   Florence

    Hi Chuck,

    Great blog you have here. I am also a bread-baking enthusiast, so I’ll definitely be back.

  24. on 29 Jan 2009 at 9:38 pm   Kevin

    What an amazing crust on this bread!

  25. on 30 Jan 2009 at 1:46 am   elra

    I will definitely try this recipe. Will get back to you with the result.
    Cheers,
    Elra

  26. on 30 Jan 2009 at 3:07 am   The Duo Dishes

    That crust looks amazing. Like it would soak up butter nicely. :)

  27. on 30 Jan 2009 at 1:50 pm   Hannah

    I’ve only read about this sort of bread in books, but have never seen it before. It’s so unique, I’m really curious about how it tastes… I’m definitely bookmarking the recipe!

  28. on 31 Jan 2009 at 11:04 am   Michelle

    Love the texture! Its one of the most appealing things of the bread.

  29. on 02 Feb 2009 at 4:31 am   Lien

    We know this as “Tijgerbrood” (tigerbread) here in the Netherlands, which is a bit odd as it looks more like a pantherbread with these specks. Anyway it’s very good and I love it ;-)

  30. on 03 Feb 2009 at 7:05 am   Kai

    Hi Chuck,

    Thanks for stopping my little food blog :) Your bread recipes and photos look amazing. I think I particularly like this one, since it reminds me of almond cookies just by look! I will have point my other half to here, he’s the bread baker, and he would love your site even more than I. I’m subscribing…

    Cheers!
    Kai

  31. on 05 Feb 2009 at 6:39 pm   aran

    that crust is unreal! amazing!

  32. on 05 Feb 2009 at 7:46 pm   Marc @ NoRecipes

    Great tip! I remember my mom used to get these “dutch crunch” rolls all the time. I always wondered how they achieved the top. Thanks!

  33. on 06 Feb 2009 at 8:00 pm   Aysegul ~ Ny's Delight

    Great website! Glad to have found you! Awesome bread! Wow!

  34. on 09 Feb 2009 at 8:28 am   Patricia Scarpin

    What a wonderful looking bread! Love the crackled effect.

  35. on 09 Feb 2009 at 9:13 am   Pigpigscorner

    This reminds me of tiger bread (not sure if this is the proper name but it’s written on the packaging)! This is my current favourite bread. Yum yum with pate and hummus!

  36. on 10 Feb 2009 at 5:10 pm   finsmom

    This bread is so neat looking – so unique! I can’t wait to try it! I will have to bookmark this recipe to make soon! What great pics!

  37. on 10 Feb 2009 at 7:09 pm   Maria

    Very cool loaf! I love the crackle topping!

  38. on 11 Feb 2009 at 2:42 pm   MC

    The croissants is such an interesting touch. I really want to try this but I’m always so intimidated by making bread. But this sounds so delicious and looks so gorgeous, I think I just might try it

  39. on 08 Mar 2009 at 1:33 am   Nicole (Cooking After Five)

    What a great site! This loaf looks wonderful. I’m just beginning my trek into the world of bread making, so I’m sure I’ll be back for tips and recipes.

  40. on 03 Oct 2009 at 4:28 pm   Wonders

    Amazing post, keep it up….

  41. on 11 Jan 2010 at 10:45 am   lk

    I 2nd John in Buffalo – we know these as “alligator rolls”. My kids eat these like they’re candy!

    If anyone has a bread machine recipe for this bread, please post! Thanx…

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