Print

Tiger Loaf

Makes 1 loaf
Course Side Dish
Keyword bread
Prep Time 15 minutes
Cook Time 20 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 5 minutes

Ingredients

Bread

  • 500 g 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
  • 300 ml warm water 1/3 freshly boiled, 2/3 cold water

Tiger topping

  • 1 1/2 tsp yeast
  • 65 ml warm water you may need more
  • 1 tsp sugar
  • 1 1/2 tsp sesame oil
  • 60 g rice flour

Instructions

  • Mix together flour, salt and fast-action yeast (if using).
  • 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.
  • 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).
  • Mix together tiger paste ingredients and leave for 15 min. You may need to add a bit more warm water to loosen the paste.
  • 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.
  • 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.

Notes

Edited (17/10/2017): Please note this recipe was originally written in 2008. The only edit I have done to the post is to add the above photo of the tiger crust used on a sourdough loaf baked in a dutch oven. I haven't experimented uch with the recipe since I wrote it in 2008 but feel the flavour of the crust could be improved with maybe a touch of malt extract or marmite.