Tiger Bread or Dutch crunch bread
2 cups (240g) Bread flour / High Protein flour
1 cup plain flour
2 tsp dry yeast or 1½ instant yeast
2 tsp sugar
200ml warm water
1 tsp salt
1 tbsp oil
Crunch Topping paste (Rice flour ingredients)
1/2 tsp of instant yeast
3 tablespoons milk/warm water
1 tablespoon vegetable oil
1 tablespoon sugar
4 tablespoon rice flour
1. Place yeast, sugar and warm water in a bowl. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
2. Sift flour into a large bowl. Make a well. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
3. Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
4. Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until smooth.
5. Combine all the rice flour ingredients in a large bowl and BEAT ( not just mix) with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
6. Coat the surface of the bread with the Tiger Paste and leave to prove again uncover for a further another 1 hour or till double in size.
7. Bake the Bread 220C/200 fan for 35minutes. Tap the bottom of the bread, if it sounds hollow then the bread is cooked. Leave to cool on a wire rack
The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.