BBQ Chicken Sandwich, Baked Beans, Potato Chips

I am going to try my best to start taking pictures of each meal served here at Valley Fellowship Christian Academy and Little Valley Academy! For those of you who are local and have connections to our school please spread/pass this around to parents and kids. This will give parents an idea of what is being prepared, how its done, and what the presentation looks like. Hopefully providing some positive feedback and encouraging more parents to order our meals for their students!

LVA (K1-K4): For Little Valley Academy we prepared Lays Potato Chips, Baked Beans, and the little version of a BBQ Chicken Sandwich (which is two chicken tenders on a bun with BBQ sauce on the side). * A lot of the little kids frown on grilled (or other forms of) chicken so we stick with the tenders. 

K5-2ND Grade: As the grade get higher and the kids get bigger we increase the amount of baked beans and graduate them to a grilled chicken sandwich where it has been lightly based with a BBQ sauce at the end of cooking. In addition we add a BBQ sauce condiment cup for them to "control" the sauce.

3-6th Grade and High School: Not much difference between 3-6th and High School except the portions. More chicken on the sandwich, more baked beans in the bowl! Both sets of these grades get a Tomato & Lettuce Set-Up (that's what we call it).

Some days you may see me at the grill smoking up the outside parking lot...sorry if I smoked you out, but know that I am preparing and cooking to make your child's lunch delicious and this is just one way of doing it!

Dutch Crunch Bread

Recently I tried my own Dutch Crunch Bread as I have had it several times and love it in 'loaf' and roll form for straight consumption or to build a massive sandwich!  What is it? You may ask...

The following quote is credited to Bacon Press, (as I try to keep it short and sweet here on my site for you) I find this paragraph to sum up its origin. ->

Like your typical sourdough loaf or baguette, Dutch Crunch didn't originate here, although the name probably did. In the Netherlands, it's known as Tijgerbrood and sold in the UK as "Tigerbread". It gets its name from the color and texture of the crust, which is striped with dark brown crunchy spots with light blond bread peeking out from underneath. The crust gets its flavor and texture from washing the top prior to baking with a mixture rice flour, butter, yeast, sugar, and salt. The final product is a mildly sweet, light, and fluffy white loaf with a somewhat crunchy, savory crust. ~ Bacon Press 

In addition, I find that Dutch Crunch Bread is a 'bay area' California thing and does not reach far out of this area...as in its prevalent in all our grocery stores and bakeries.  Supposedly the name originated from San Francisco when the bakeries there started making it.

My attempt to make it did produce a good tasting product, BUT I found two mistakes in my own rendition:

1. I made my dough too soft and I was not using a baguette pan, so my bread was a little 'flatter' in shape than I wanted. (but that's my own perfectionism kicking in)


2. After looking at several recipes I was led to believe I needed to coat the top of my dough with a much thicker coating than I thought was necessary for the 'Crunch' effect and taste.

I used my own Easy White Dough recipe and went HERE for the topping recipe.

*I researched Dutch Crunch Bread only to find most information about it was not referenced or researched extensively, so for that, I apologize in advance to my Dutchy friends if you find me in error!

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Our goal is a weekly video post (or more) on simple "cookin" preparations for a variety of foods. We would love to hear from you! Email us at showtime@tyronebcookin.com