Dutch crunch bread modestoo
Wednesdays at Central Park, Fifth and B Streets in Davis. Check out Upper Crust Bakery’s baguettes and bagels and Kathmandu Kitchen, which sells Nepali and Indian samosas and curries.ĭetails: 8 a.m. Got a gardening question? Look for volunteers from the UC Davis Master Gardener program, who are often on hand to help answer queries at a table near the park’s native plant garden.Įat it there: Some of Davis’ most popular restaurants and bakeries have stands here, offering up snacks and lunch fare to enjoy in the park. Started in 1975 by local students and farmers, this produce extravaganza immediately reminded Waters of the French village markets she fell in love with during her travels As Waters wrote in her foreword to “The Davis Farmers Market Cookbook,” the market helped pioneer a national movement connecting food consumers with farmers and creating places where people could “celebrate the rhythm of the seasons and rich traditions of diversified, sustainable and local agriculture.”ĭon’t miss the stands manned by two market co-founders, Capay Organic and Good Humus Produce, which sell spectacular beets, lettuce, kale and chard beginning in September. It routinely wins accolades as one of the best farmers markets in the country -and it’s a favorite of Chez Panisse founder Alice Waters. The Davis Farmers Market in the city’s Central Park is well worth the hour-long journey from the East Bay. Just remember to bring a cooler to keep your haul from wilting on the way home. We hit the Bay Area’s far-flung market scene and found a number of farmers markets that aren’t just great for hometown stops.
But what lies beyond? Farmers you’ve never met, fruit and vegetable varietals you’ve never tried, artisans and producers selling tempting goodies you’ll want to nibble. Wipe up any excess topping that drips down and pools around the dough on the baking sheet.You’re devoted to your nearby farmers market, dashing over there every week. Be careful and do your best not to deflate the rolls when spooning this rice flour mixture over top. Here’s the most challenging part of Dutch Crunch bread: The rolls are going to be puffy and delicate, but you’ve got to smear them with the thickish rice flour topping. Carefully coat the rolls with the topping just before baking.Let the topping “rise” - it will get bubbly as it sits - while the oven preheats and rolls rise. Add a little more water by the tablespoon if the mixture is thick or dry. The mixture should be thick but drippy (about the consistency of glue). Stir together the rice flour, sugar, oil, yeast, and water in a small bowl.
Mix up the topping while the bread rises.Move the rolls to baking sheets and let them rise. Divide the dough into six (five-ounce) portions, shape each portion into a round by pinching the ends together into a bundle, and then (with the pinched side down) gently roll the round in the palm of your hand. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. And then let the springy dough rise in the stand mixer bowl until doubled in size. You’ll warm some milk and water and mix them with flour, yeast, salt, and oil in your stand mixer. The bread part of Dutch crunch bread is pretty straightforward.