Tiger Bread Recipes

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

TIGER BREAD

Steps:

• Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
• Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

TIGER BREAD RECIPE

Steps:

• Gather the ingredients.
• In a stand mixer fitted with the paddle attachment, add the water, milk, butter, sugar, salt, and yeast. Mix on low speed until incorporated.
• Add the whole wheat flour and 2 cups of all-purpose flour, mixing on medium speed until a thick batter forms.
• Switch to the dough hook. Add the remaining 1 cup of all-purpose flour and mix on medium-high speed until the dough is smooth and elastic, begins to pull away from the sides of the bowl, and clings to the dough hook, about 5 minutes. If mixing by hand, add about 1/4 cup of flour at a time and knead until incorporated. Repeat until all the flour is used and the dough is smooth and elastic, 7 to 8 minutes or more. If the dough is too sticky, add more all-purpose flour 1 tablespoon at a time mixing or kneading by hand until the proper consistency is reached.
• Oil a large bowl, add the dough turning once to coat. Cover the bowl with plastic wrap and a clean kitchen towel and set aside in a warm place (like the oven with the light on) to rise until doubled in size , about 1 hour.
• Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly spaced on a parchment-lined baking sheet.
• Cover the rolls with a clean, damp kitchen towel and set aside to rise for 30 minutes.
• Make the topping by whisking together the rice flour, yeast, sugar, and salt.
• Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the rolls (use it all). Let the rolls rise, uncovered, another 20 minutes. Meanwhile, position a rack in the center of the oven and heat to 400 F.
• Bake until golden brown, 20 to 22 minutes. Cool slightly on the baking sheet then transfer to a rack until ready to serve.