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1
Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up.
2
Place the flour and salt into a bowl, and mix together.
3
Add all of the ingredients to a stand mixer with the dough hook attached, and run for 12 minutes.
4
For hand kneading, Add the yeast mixture to the flour, and add the oil, then mix the ingredients together in the bowl, tip the contents of the bowl out onto the bench bring it all together, and hand knead for 12 minutes.
5
Place the dough into a warm greased bowl, cover and allow to proof for 30 minutes, in a warm spot.
6
After the 30 minutes turn it out onto the workbench and knock it back again, form it into a ball.
7
Get it back into the bowl and allow it to proof for 45 minutes this time.
8
Grease a large baking tray with oil, butter, or lard.
9
Mix together the Tiger topping ingredients in a small bowl, and set it aside for now.
10
After the 45 minutes, turn out the dough once more, dust with a little flour, and knock it back, form it into a ball and place the doughball in the centre of the prepared baking tray, lightly flour the dough, cover it with a lightweight dry cloth, and allow it to rise in a warm spot, for a further 45 minutes.
11
Once the final time is up, preheat your oven to 190° / 375°F / Gas mark 5, place a pan of hot water on the bottom shelf of the oven, the steam produced will make the bread crispy.
12
Give the tiger topping mix a good whisk until it is a smooth paste.
13
Remove the cover from the dough and very carefully, using a pastry brush the topping mixture all over the surface of the dough.
14
Place the tray in the preheated oven and set your timer for 35 minutes.
15
Once the time is up, remove the tiger bread and place it on a wire rack to cool.
16
Enjoy
Method
Ingredients
For the Bread:
450g / 16oz White bread flour
255g/mls Lukewarm water (approx 40°C / 104°F)
6g / 1tsp Sugar
7g / 2 tsp instant or active dried yeast
8g / 1tsp Salt
15g / 1tbls Vegetable oil
For the Topping:
100g / 3.5oz Rice flour
110g / mls Water
15g / 1tbls Sesame oil
2g / ½tsp Yeast
3g / ½tsp Sugar
2g / ¼tsp Salt
Digital Calculator
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
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