Tiger Bread

This bread is named for the unique mottled crust resembling the pattern of tiger’s skin and is also known as Dutch crust bread. The bread is generally plain white bread containing sesame oil with a rice paste brushed on the breads surface prior to baking. The rice paste dries and cracks during the proving and baking process. This process produces bread with soft crumbs and a crispy crust.

 

Ingredients make 2 loaves

750g white bread flour

1 packet dried yeast (7g)

1 teaspoon sugar

2 teaspoons salt

500 ml lukewarm water

1 tbls sesame oil

Method

Place flour, yeast sugar and salt in a large bowl. Add water and oil and combine to make dough. Knead the dough for approx. 5 minutes until smooth and elastic. Cover the bowl with cling wrap and allow the dough rest for 60 minutes at room temperature approx 20ºC. Dust flour on the kitchen table and work the sticky dough with flour into two round balls. Shape each ball into an oval shape and place on a greased baking tray. Brush the rice paste on top of the bread and allow proofing for approx. 50 minutes. Preheat oven to 175ºC. Bake the bread in the oven for approx. 40 minutes and allow at least 20 minutes cooling before cutting.

Rice paste ingredients

¼ tsp dried yeast

120 ml water

15 g sugar

1 tbls sesame oil

¼ tsp salt

110 g rice flour

Mix all paste ingredients and leave in a container. This mix will cover approx. 6 breads.

Note: You can also make this bread in tins or maybe as round or long rolls.