When we buy bread from the supermarket it’s more often than not tiger bread. Some searching on the internet for a recipe appeared inconclusive and one forum where the recipe of tiger bread has been in hot discussion couldn’t settle on a recipe. Because of this I decided to have a go at making my own using the little tips I had picked up. It was a bit of an experiment, but it worked really well. It did taste very like the tiger bread from the shops.
Rather than making a tin loaf I made a bloomer which spread out quite a bit leaving a loaf only a couple of inches thick. I think this was due to me making the dough a bit too wet. Saying this it still made a very good bread. The reason it is called a tiger loaf is because of the paste that is smothered on top of the bread. The paste is made from rice flour that doesn’t contain gluten, so doesn’t stretch like traditional bread dough and instead cracks producing a tiger stripe pattern. I inadvertently increased the cracked look while the bread was going through it’s second rise. While it was rising a placed a piece of oiled cling film over the bread to protect it. When the rising time was over I peeled off the cling film and it produced a mottled effect.
I’m really enjoying this bread making!
Tiger Loaf
Makes 1 loaf
Bread
500g strong white bread flour
2 tsp salt
2 tsp of yeast (or 1 sachet of fast-action yeast)
2 tbsp sesame oil
1 tsp sugar
300ml warm water ( 1/3 freshly boiled, 2/3 cold water)
If you are NOT using fast-action yeast prepare yeast with the warm water & sugar and leave for 15 min to froth.
Tiger topping
1 1/2 tsp yeast
65ml warm water (you may need more)
1 tsp sugar
1 1/2 tsp sesame oil
60g rice flour
1) Mix together flour, salt and fast-action yeast (if using).
2) Stir sesame oil into the warm water/sugar (and yeast is not using fast-action) mix. Pour the liquid slowly into the flour, stirring constantly until well combined.
3) Knead dough on a floured surface for 10 min. If using a mixer, use dough hook and knead for 2 min. Shape dough into a bowl, place in a lightly oiled bowl and leave to prove in a warm, draft-less place for 2 hours (or until dough has doubled in size).
4) Mix together tiger paste ingredients and leave for 15 min. You may need to add a bit more warm water to loosen the paste.
5) Preheat oven to 240oc. Flatten the risen dough with your hand then knead for a further 30 seconds on a floured surface. Roll out into a fat sausage shape and place onto a greased baking sheet. Coat the surface of the bread with the tiger paste and leave to prove for a further 30 min.
5) Cook bread for 10 min at 240oc then turn the oven down to 200oc. Cook bread for a further 10 min. If you tap the base of the bread and it sounds hollow the bread is cooked. Leave to cool on a wire rack.
6 comments
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Catherine
October 22, 2009 at 8:30 am (UTC 0) Link to this comment
I make tiger bread like this and it is delicious, not quite the same flavour as supermarket but better!
Jules
October 22, 2009 at 8:53 am (UTC 0) Link to this comment
Catherine – I've never quite nailed the supermarket flavour, but I'm more than happy with the version I use :)
Jagruti
February 19, 2010 at 10:19 pm (UTC 0) Link to this comment
Hi Jules
I have used your recipe to make tiger bread…came out really well and we all loved it….please come and check my blog….I want your opinion…
cheers
Jules
February 21, 2010 at 8:48 pm (UTC 0) Link to this comment
Glad the recipe worked so well for you.
TRIPTO
September 7, 2011 at 12:25 am (UTC 0) Link to this comment
IN A PREVIOUS POST I READ; A POSTER MENTIONED THE SECRET TO THE TASTE IS MALT EXTRACT POWDER TO THE TIGER TOPPING, BUT NEVER MENTIONED HOW MUCH TO USE. COULD ANYONE PLEASE ELABORATE ON THIS. I WOULD LIKE TO TRY MAKING THIS BREAD, BUT I DON’T KNOW HOW MUCH TO USE.
THANKS FOR YOUR HELP.
Jules
September 7, 2011 at 9:53 am (UTC 0) Link to this comment
Hi Tripto, I haven’t managed to try this recipe with Malt Extract Powder, but I would start by trying it with around 2 teaspoons of the powder.
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