Dutch Crunch Bread Topping

Preparation info
  • Yield:

    2½ cups

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

If you have traveled much in Europe, you most likely have enjoyed breads or rolls with this baked-on crackled, crunchy topping. Breads baked with Dutch crunch topping are also known as mottled bread. These breads originated in Holland and have been popular there and in the northern part of Germany for many years. Other countries such as France and Italy have also adopted this style of bread topping.

After baking, Dutch crunch topping is similar in appearance to the short doug