Tiger bread is the commercial name for a loaf of bread which has a unique mottled crust.
4 cups white bread flour
1 1/2 tsp brown sugar
2 tbsp butter melted
2 1/2 tsp instant yeast granules
1 1/2 tsp salt 300 ml warm water.
Add more warm water if dough is too stiff (tbsp at a time )
Tiger Crust Topping
1/2 cup white rice flour
1/2 tbsp brown sugar
Pinch of salt
1 1/2 tsp instant yeast granules
1/2 tbsp canola or vegetable oil
90 ml warm water
Mix flour, yeast, sugar, and salt in a big bowl.
Make a well in the centre of flour add melted butter then mix in the warm water with a palette knife.
Tip onto a lightly floured surface and knead for 10 minutes OR in a mixer with a dough attachment for 6 mins on medium speed.
Lightly oil the mixing bowl with some oil and place the dough back in and cover the bowl with a clean tea towel and leave to rise until doubled in size in a draught free place. This should take about 1 hour.
Knock back the dough by gently kneading it just 5 times to get the air out.
Shape into a smooth oval and place onto a floured baking sheet.
Cover the dough again with the tea towel and leave to double in size, about another 30 mins.
Pre-heat oven to 200°C or 180°C fan assist oven.
Tiger Crust Topping:
Whisk all tiger topping ingredients together until smooth.
Let it rest for 10 mins.
Spread the paste all over the top and sides of the loaf
I just poured it on and used a spoon to spread it.
Bake for 35 minutes or until golden brown and crackled and when you tap the base must sound hollow.
Cool on a wire rack for 1½ hours.
Recipe credit: Darlene Gilmour
Prepared, tried and tested by: Gail Haselsteiner
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