When we buy bread from the supermarket it's more often than not tiger bread. Some searching on the internet for a recipe appeared inconclusive and one forum where the recipe of tiger bread has been in hot discussion couldn't settle on a recipe. Because of this I decided to have a go at making my own using the little tips I had picked up. It was a bit of an experiment, but it worked really well. It did taste very like the tiger bread from the shops.
Rather than making a tin loaf I made a bloomer which spread out quite a bit leaving a loaf only a couple of inches thick. I think this was due to me making the dough a bit too wet. Saying this it still made a very good bread. The reason it is called a tiger loaf is because of the paste that is smothered on top of the bread. The paste is made from rice flour that doesn't contain gluten, so doesn't stretch like traditional bread dough and instead cracks producing a tiger stripe pattern. I inadvertently increased the cracked look while the bread was going through it's second rise. While it was rising a placed a piece of oiled cling film over the bread to protect it. When the rising time was over I peeled off the cling film and it produced a mottled effect.
I'm really enjoying this bread making!
Tiger Loaf
Makes 1 loaf
Bread
500g strong white bread flour
2 tsp salt
2 tsp of yeast (or 1 sachet of fast-action yeast)
2 tbsp sesame oil
1 tsp sugar
300ml warm water ( 1/3 freshly boiled, 2/3 cold water)
If you are NOT using fast-action yeast prepare yeast with the warm water & sugar and leave for 15 min to froth.
Tiger topping
1 1/2 tsp yeast
65ml warm water (you may need more)
1 tsp sugar
1 1/2 tsp sesame oil
60g rice flour
1) Mix together flour, salt and fast-action yeast (if using).
2) Stir sesame oil into the warm water/sugar (and yeast is not using fast-action) mix. Pour the liquid slowly into the flour, stirring constantly until well combined.
3) Knead dough on a floured surface for 10 min. If using a mixer, use dough hook and knead for 2 min. Shape dough into a bowl, place in a lightly oiled bowl and leave to prove in a warm, draft-less place for 2 hours (or until dough has doubled in size).
4) Mix together tiger paste ingredients and leave for 15 min. You may need to add a bit more warm water to loosen the paste.
5) Preheat oven to 240oc. Flatten the risen dough with your hand then knead for a further 30 seconds on a floured surface. Roll out into a fat sausage shape and place onto a greased baking sheet. Coat the surface of the bread with the tiger paste and leave to prove for a further 30 min.
5) Cook bread for 10 min at 240oc then turn the oven down to 200oc. Cook bread for a further 10 min. If you tap the base of the bread and it sounds hollow the bread is cooked. Leave to cool on a wire rack.
Tuesday, July 29, 2008
Cracking the tiger bread mystery
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After making Zebra cake, Leopard cupcakes, Zebra pasta, how could I not try this? Thanks...I was wondering where to go next in my animal theme! :) Lovely recipe, thank you!
ReplyDeleteMy husband loves this bread. You've done a fantastic job, it looks really good!
ReplyDeleteHubby only asked me at the weekned how tiger bread gets its 'tiger skin' effect on top. I told him I didn't know. I do now - thanks for that Jules!
ReplyDeleteTiger bread? Never heard of it but am definitely intrigued.
ReplyDeleteArundathi - I'll have to check out your animal theamed baking.
ReplyDeleteJulia - Thank you :)
Beth - I never realised until earlier this week how tiger bread is made. I hope I've answered your husbands question!
Eatingclub - Tiger bread has recently appeared in UK supermarkets. I think it is called Dutch Crunch Bread in the USA.
Oooh, yum, Dunno where I've been, but I've not come across tiger bread before.
ReplyDeleteAh, thanks for solving the tiger mystery! Yours looks tres the business and is very tempting to make.
ReplyDeleteIt sounds good to me!
ReplyDeleteI was wondering how they did the top, yours looks very nice.
ReplyDeletejules, I made your Tiger bread recipe yesterday, for a family gathering. It went down extremely well, so you should really have an extra 13 positive comments here!
ReplyDeletetried it and it just wouldnt brown on top - looked like an albino tiger! :( grr!
ReplyDeleteIngredients say sesame oil, but method says olive oil. Which one is it?
ReplyDeleteaforkful - it's only a recent thing here.
ReplyDeleteAnnemarie, Holler & Nic - thank you :)
Pigler - glad it worked for you.
Arundathi - I'm not sure why it didn't brown. Next time maybe thin the paste out slightly.
Gail - thank you for pointing out the typo. There is only sesame oil in the recipe. I've now corrected the recipe.
hi Jules
ReplyDeletedo you know whether this recipe can be adapted to make in a bread machine?
love making bread by hand but as we've just got a machine the other half would jump on it if he sees me making yet another loaf by hand saying he knew we would neglect the machine!
thanks
Misschoi - I'm sorry, I've never used a breadmaker (No room in my tiny kitchen!) so don't know if this recipe can be adapted.
ReplyDeleteYours turned out wonderful, thanks for the tip, will keep that in mind =)
ReplyDeleteHave you any suggestions for bread machines???
ReplyDeletePlease.
I am going to try to make this in a bread machine I will let you know of ok.
ReplyDeleteAnon - I've never used a bread machine so I'm not sure how you convert it, sorry.
ReplyDeleteVivien - let me know how it goes.
If you have to use a bread machine for whatever reason (like me, I no longer have the strength in my hands/arms to knead bread properly) just use the "dough" setting and finish it off in the oven.
ReplyDeleteOh well, sounds good I love Tiger Bread from tescos but after reading this i am going to attempt a loaf in my bread machine, I will use the normal setting but when it gets to the last rising (1&1/2 hours) I will coat the top with the Tiger paste and see what a mess i can make. Just bought some toasted sesame oil and rice flour to try this.
ReplyDeleteI am hopless at breadmaking but my machine seems to do it just fine so nothing ventured nothing gained :-) i will report back on the results, maybe even take a picture aswell.
Well here is an update, the loaf has cooked and risen fine but the top has not browned over like it should so i have stuck the Breadmaker pan into the oven to brown the top... hope it works.
ReplyDeleteOkay, i put it in the oven for 10 mins and it browned over nicely hopefully it will taste as good as it looks, obviously i will use the dough setting in future and finish the cooking in the oven.
ReplyDeleteIt does not really look like tiger bread to me but it smells a little like it :-)
http://www.cloudcuckoo.madasafish.com/loaf.jpg
Megabitch - thanks for the tip with breadmakers.
ReplyDeleteRodeo - You bread looks great! I think the key to the browned top is a very hot oven. I hope it tastes just as good.
Update, the bread i made does not taste the same as the tiger bread bought in the supermarkets, there is something missing that gives it that distinctive flavour and smell, your receipe is almost there but something else needs adding??????
ReplyDeleteRodeo - I agree that it isn't exactly the same as the supermarket stuff, but this is as close as I can get. I have heard that marmite may be the key, but as I hate the stuff I'll be giving it a wide berth!
ReplyDeleteJules - I have done some research :-) i was in Tesco's this morning and grabbed the baker and did some asking about the Tiger breads Flavour and Taste.
ReplyDeleteWell the outcome was that I now have a photocopy of the Tigerloaf instructions and reciepe that the Tesco bakers use which gives temperatures times and full preperation plus a list of the ingredients.
The only thing i can find that might just give us the distinct flavour and smell is MALT EXTRACT POWDER which the baker told me was in the TigerPaste along with the rice flour.
Re: Marmite, marmite is malted yeast extract! so maybe it is the malt flavour/smell that we require, only problem is i dont know where to buy Malt Extract powder from.
Thank you for providing me with the answer to my Tiger bread question, I have made it today and it looks FAB !! Not tasted it yet, but really looks the business, I used Sesame oil in the bread too instead of Olive Oil which I normally use. And a tablespoon of Tahini paste in the mixture for the top. Here is a picture of the finished product
ReplyDeletehttp://picasaweb.google.co.uk/YummyBrittany/TigerBreadOtherStuff#
Thanks once again, very interesting site, I am going to bookmark it for further use. Elaine
Rodeo _ I reguarly use malt extract in my baking, but as to where the powder varient can be found I'm not sure. Malt extract is from barley where as marmite, as you say is from yeast and it could be the elusive malting flavour we're after. I'll hunt some down! I'll also try the tiger topping with malt extracy syrup.
ReplyDeleteYummy - look great! I hope you enjoy it.
A quick search on the net seems to indicate that malt extract is used by home brewers. Moneysavingexpert forum says you can buy it from Boots or Holland and Barrett. Looking forward to making my own Tiger bread.
ReplyDeleteAnon - I regularly use malt extract in baking esp Malt loaf & granola. I am able to buy it in most health fod shops. It's the powder varient of both malt extract and yeast extract (marmite) that is proving to be elusive.
ReplyDeleteI make tiger bread like this and it is delicious, not quite the same flavour as supermarket but better!
ReplyDeleteCatherine - I've never quite nailed the supermarket flavour, but I'm more than happy with the version I use :)
ReplyDeleteI just made this today..and after reading all the comments I added a little marmite to the paste! It didn't taste like tiger bread from supermarket but it browned and cracked really well and tasted lush! Thanks for the recipe :)
ReplyDelete