45 min

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.

Tiger Bread

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
  1. Place all the dough ingredients into the bowl of your stand mixer with the dough hook attached or place in a large bowl.
  2. 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.
  3. 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.
  4. Grease or line a large baking sheet with baking parchment.
  5. Tip the dough out onto a work surface lightly dusted with flour and knead for 2 minutes.
  6. Form the dough into an oval shaped loaf and place onto the prepared baking sheet.
  7. 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.
  8. During the last 10 minutes of rising preheat the oven to 200C/180C fan.
  9. In a jug mix whisk together all the topping ingredients and set aside.
  10. When the loaf is ready to bake using a pallet knife, spread the topping all over the top and sides of the loaf.
  11. Bake in the preheated oven for 35 – 45 minutes until golden brown and the bread should sound hollow when tapped on the bottom.
  12. Leave the bread to cool on a wire cooling rack.
  13. The bread is best eaten fresh or freeze once cooled.

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