It is thought that Tiger bread originated in The Netherlands or other Northern European countries. And who would have thought that the ever-popular tiger bread is such a doddle to make. You do not have to make it this classic bloomer shape. It’s equally good in the shape of a baguette or bread rolls.
For the Dough
- 500g strong white bread flour
- 20g golden caster sugar
- 20g butter, melted
- 7g easy blend yeast or 1 sachet
- 10g salt
- 300ml tepid water
For the Topping
- 35ml warm water
- 1/2 tsp dried fast action yeast
- 1/2 tsp caster sugar
- 1/2 tsp vegetable or sunflower oil
- 20g rice flour
- Place all the dough ingredients into the bowl of your stand mixer with the dough hook attached or place in a large bowl.
- Mix and then knead the dough in the stand mixer for 5 – 6 minutes until smooth and elastic. Or you can do this by hand, mix the ingredients in the bowl until incorporated then tip everything out onto a work surface lightly dusted with flour and knead for 10 minutes until smooth and elastic.
- Place the dough into a large oiled bowl and cover with cling film or a shower cap. Leave the dough to rise in a warm place for 1 – 2 hours until at least doubled in size.
- Grease or line a large baking sheet with baking parchment.
- Tip the dough out onto a work surface lightly dusted with flour and knead for 2 minutes.
- Form the dough into an oval shaped loaf and place onto the prepared baking sheet.
- Cover the loaf with oiled cling film or place into a large plastic bag and leave to rise for another 30 – 40 minutes or until doubled in size.
- During the last 10 minutes of rising preheat the oven to 200C/180C fan.
- In a jug mix whisk together all the topping ingredients and set aside.
- When the loaf is ready to bake using a pallet knife, spread the topping all over the top and sides of the loaf.
- Bake in the preheated oven for 35 – 45 minutes until golden brown and the bread should sound hollow when tapped on the bottom.
- Leave the bread to cool on a wire cooling rack.
- The bread is best eaten fresh or freeze once cooled.