Tiger Bread (Tijgerbrood)
Tiger Bread, sometimes known as 'Giraffe Bread', originated in the Netherlands in the 1970s, where it's known as tijgerbrood or tijgerbol (tiger roll).
In the San Francisco Bay area, it's called 'Dutch Crunch' and Wegmans Food Markets of New York, market it under the name 'Marco Polo Bread'.
Sainsbury's now sell it under the name 'Giraffe Bread' ever since they received a letter from the parents of a three-year old little girl who sugested the name.
Whatever you know it as, it's always the same. A distinctively soft bread with a mottled crust.
This recipe is for two, one pound and a bit Tiger loaves, but you could just as easily divide it up into smaller portions and make Tiger rolls.
It's a two stage process.
Firstly, there is a need to make the dough into a loaf and reach a point half way through the seond prove.
Secondly, the top of the loaf is painted with a paste that reacts in the oven to create the distinctive mottled 'tiger' effect. The dough is then left to complete the second prove.
600 gms strong white bread flour
400 ml tepid water
25 mls toasted sesame oil
1 teaspoon olive oil
1 teaspoon sea salt
1 teaspoon light brown sugar
1 teaspoon active instant bread yeast
If you want to use slightly less sesame oil (for example 20mls, increase the water to 405 mls, so ensuring that you have 425mls of liquid)
The Tiger Topping
75 gms rice flour
90 mls tepid water
2 teaspoons light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons active instant bread yeast
Place the wet ingredients in a bowl including the salt. Add the flour and leave for 20 minutes to autolyse. Then add the yeast and bring together into a sticky dough.
Turn out the dough onto a floured board and knead until you have a soft and silky dough.