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By January 22, 2016 0 Comments Read More →

How to Make Tiger Bread

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Tiger Bread is comfort bread: fluffy white inside, but with a slightly nutty taste and a crunchy crust – crust with attitude, in fact and it’s the stripy pattern on the crust that gives it the name. (Despite Sainsbury’s changing the name of their bread to Giraffe Bread). Using sesame seed oil instead of the more typical olive oil or vegetable oil, and making a separate crust layer using cornflour, gives this bread its distinctive crunch and unique taste. The rich colour and delightful taste this recipe produced was a real revelation and joins our ‘hall of great breads’ such as Muesli Bread and White Crusty Bread Rolls

INGREDIENTS
For the bread
  • 500g white bread flour
  • 2 tsp salt
  • 2 tsp dried active yeast
  • 2 tbsp sesame seed oil
  • 1 tsp sugar
  • 300ml tepid water
For the crust
  • 1½ tsp dried active yeast
    60ml warm water
    1 tsp sugar
    1½ tsp sesame seed oil
    60g cornflour
METHOD

1           To make the bread, add the yeast to the water and sugar and leave for 15 minutes to activate. If you are using fast-action yeast, skip this part and simply add it directly to the flour along with the sugar.

2           Meanwhile, mix the flour and salt together in a bowl.

3           Add the sesame seed oil to the yeasty water, then add the liquid slowly to the flour, bringing them together to form a dough.

4           Put your dough onto a lightly oiled work surface and knead for 10 minutes until it becomes both elastic and silky.

How to make Tiger Bread

5           Put the dough in a deep bowl and cover with cling film or a damp tea towel for 2 hours – or until it’s risen to roughly double its earlier size.

6           To make the topping, mix together the topping ingredients and leave to stand for 15 minutes – it should be a stiff paste, so add a tad more water, if needed.

7           Shape your bloomer by gently knocking it back and then rocking it on the work surface to form a tight, rugby ball shape. Tuck the sides of each end underneath to form the familiar bloomer shape.

8           Coat the surface of your bloomer with the topping – 2mm is more than adequate. It will be easier to do this by hand, but it can get quite messy. Wrap in clingfilm and leave to prove for a further 1 hour.

making bread

9           Preheat the oven to 240°C with your stone or baking tray already in the oven.

10         When the bread is ready to go in the oven, gently peel off the cling film. It should leave an interesting pattern, and you can further enhance this pattern by gently patting the coating with your hand.

finished bread

11         Put the bread in the oven and cook for 10 minutes, then turn the oven down to 220°C and cook for a further 10 minutes or until golden brown.

Posted in: Making Bread

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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