tiger bread

With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project

Tiger Bread

strong white bread flour,plus extra for kneading

sachet fast action yeast

1½ tsp caster sugar

1½ tsp fine sea salt

water

vegetable oil,for the bowl

rice flour

salt

golden caster sugar

½ tbsp toasted sesame oil

Tiger bread

Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.

Once the dough has risen, tip it onto a worktop and <a href="https://www.bbcgoodfood.com/glossary/knead">knead it</a> three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.

Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

Tiger bread Recipe will help you make the best tiger bread or Dutch Crunch Bread with soft and delicious crumb and with a super crunchy crust.

Tiger Bread Recipe :The Best Tiger Rolls Recipe

Flour (or 2 3/4 cup)

210 ml Warm water (or 1 cup-2 tbsp)

tsp Instant yeast ((Active dry yeast 1 and 1/4 tsp))

Salt

42.6 g Butter (3 tbsp)

Sugar

g Rice flour (3 tbsp)

Water

Sugar (or 1/2 tbsp)

1.5 g Yeast (or 1/4 tsp)

7.5 ml Oil (or 1/2 tbsp)

Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the softened butter and flour.Combine everything together to form a shaggy mass of dough.Knead the dough to form a very soft,smooth and elastic dough.

Prepare the dough

Take a clean bowl ,place the dough inside it and then wrap it with a plastic film and let the dough stand rise in a warm environment for 30 minutes.

First Proofing

We can shape this bread into any shape you prefer.We can divide them into 8 small dough balls (78-80 g each) to shape them as dinner rolls or yeast rolls or shape them like burger buns or like long french baguettes.Here in the video,I divided the proofed dough into halves(around 318 -320 g each).Degas the dough and shaped them to form small long loaves.Place them on parchment lined baking sheet or onto a floured baking sheet.Cover the dough with a plastic film so that it will not get dry.I smeared some oil on a plastic film to prevent any chance of dough sticking to the cling film.

Shape the tiger bread

Let the shaped dough sit and rise in warm environment for around 1 hour.If your place is cold I recommend proofing for 15-20 more minutes.We need our shaped dough to rise well or to get doubled in size.In between the proofing time,We need to smear the loaves with rice paste.

How to prepare the rice pasteIn a bowl, take the rice flour.Add,yeast, salt and sugar.Stir so that all those ingredients are evenly distributed in the flour.And then water and oil.Mix to form a paste.It’s important the the mixture is spreadable, so adjust using small amount of water or rice flour to make it a thick spreadable consistency, if it’s not already at that stage.So after 20 minutes of proofing, paint the surface of loaves with rice paste.Put an equal amount of topping on top of each bun and spread it using a pastry brush.Cover it again and let the loaves sit in warm environment for 40-50 more minutes to finish the final rising or until they are almost doubled in size.If your place is cold I recommend proofing for 15-20 more minutes.

Final rising

Bake at 400 F preheated oven for around 35 minutes.

Bake the bread

Soft pillowy bread features a crusty, crackly, and irresistibly crunchy exterior, making it a beloved choice for sandwich enthusiasts worldwide. Recipe is also available for sourdough version

Soft Dutch Crunch Bread/ Tiger Bread (Tijgerbrood)

bread flour (12.7% protein content)

200 g whole milk (or more as needed)

g sugar

g salt

instant yeast

butter

active starter (100% hydration)

105 g whole milk (or more as needed)

sugar

tsp salt

g brown sugar

water (or more as needed)

g sesame oil (or neutral-tasting oil)

Mix all ingredients for sweet stiff starter. Cover loosely with a plastic wrap or a lid. It takes about 10-12 hours to triple

If using sourdough starter:

Add all ingredients for the dough except for the butter. Tear the sweet stiff starter into pieces and add into the dough for sourdough version. Use the dough hook to stir the mixture a bit so the flour won&#39;t fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet

Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch. If you stretch a small portion of the dough thinly and gently, it shouldn&#39;t break. This is a windowpane stage

It is important that the dough is soft, meaning, enough hydration. This will ensure you get a soft fluffy bread texture for more than 24 hours. If the dough feels firm, don&#39;t be afraid to add a bit more milk, one teaspoon at a time and knead until you get a soft smooth dough.

Prepare the dough:

Lightly oil the bowl, cover with a kitchen towel or loosely with plastic wrap, and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it&#39;s colder, it may take longer to proof the dough

For sourdough version, proof for 2 hours at 82 F (28 C). The dough will not double and that&#39;s okay

First proofing:

Line the baking sheet with parchment paper

Knock out all the gas by giving it some kneading. Divide the dough into 6 equal portions. Cover and let them rest for 5 minutes to relax the gluten

Take one piece of dough and keep the rest covered. Flatten the dough slightly with your palm and then stretch the edge towards the center and round it up into a taut dough ball. Put on a prepared baking sheet, about 2 inches apart. Repeat with the rest

To bake as a bread loaf, please see notes

Shaping:

Let them proof at a warm place until they are really puffy. This may take about 45 minutes to 1 hour. If it is colder where you are, it may take longer

For sourdough version, this may take 3-4 hours, depending on the temperature and the strength of your starter

Final proofing:

30 minutes before the end of the final proofing, prepare the rice paste. Combine all ingredients for the rice paste. The consistency should be thick but spreadable. You don&#39;t want it to be too thin that it runs all over the place when you apply it on the dough later. If it&#39;s too thick you can add a bit more water, one teaspoon at a time. If it&#39;s too runny, you can add a bit more rice flour, one teaspoon at a time too. Cover and let it proof for about 20-30 minutes until you are done with the dough proofing

10 minutes before the end of proofing, preheat the oven to 425 F (220 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)

Prepare the rice paste:

Spoon some of the rice paste on the dough and then gently use a pastry brush or the back of the spoon to spread the paste to cover the dough. Take care not to deflate the dough. It doesn&#39;t have to be neat. This paste will crack during baking, creating the beautiful tiger/giraffe pattern. Use all the paste if possible, don&#39;t be shy with it

Apply the rice paste on the dough

Put the baking sheet on the middle rack and bake for 20 minutes or until dark golden brown. Internal temperature should be at least 190 F (88 C). Rotate the pan halfway through baking for even coloring

Let the bread cool down on the cooling rack

Baking:

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The most viewed tiger bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine