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

Steps:

• To make the bread, put the flours, yeast and salt into a large bowl (or a freestanding food mixer with a dough hook) and give a quick mix to combine. Add 275ml/9¾fl oz of water, and mix with your hands (or the mixer on low) until the dough comes together. Either turn out on to a floured surface and knead for 10 minutes, or increase the speed of the mixer to high and knead for 8 minutes. The dough should be smooth, springy and elastic.
• Lightly grease a large clean bowl with oil and add the dough. Cover with a large plastic bag, cling film or a damp tea towel. Allow to prove in a warm place for about 30-45 minutes or until it has nearly doubled in size.
• For the topping, mix the rice flour in a small bowl with the sugar, yeast and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a thickish paste - the consistency should be easily spreadable, if it's too thick add a little more warm water. Cover and set aside in a warm area until ready to use.
• To check that the dough is risen enough, dip your finger in some flour and then dip it into the side of the bread making a small indent. If the dough springs back halfway it is ready.
• Once the dough has sufficiently proved, knock it back and reshape. Sprinkle a little more flour on the work top and pull the edges of the dough down to the bottom to create a ball shape. Rotate the dough with your hands, cupping it round the bottom of the ball, to shape it into tight ball with a smooth top. Transfer to a floured baking tray.
• Leave to proof again until nearly doubled in size. After about 20 minutes, use your hands to rub the topping paste all over the top and sides of the bread in a nice even layer, then leave to finish proofing.
• Preheat the oven to 200C/190C Fan/Gas 6.
• Bake the bread for 25-30 minutes. The bread should be crackled on top and sound hollow on the bottom when tapped (use a clean tea towel to protect your hands.
• Once ready, remove it from the oven and allow to cool on a wire rack before slicing.

TIGER BREAD RECIPE

Steps:

• Whisk together the dry ingredients.
• Add the butter and water.
• Form into a dough (add more flour or water as is necessary to form dough).
• Knead for 5 to 10 minutes.
• Place in a large bowl, cover with plastic wrap and allow to rise for 1 hour or until the dough doubles in size.
• Preheat oven to 355ºF (180ºC).
• Punch down the dough, roll out onto a floured surface and shape into a long loaf shape, place on a tray lined with parchment paper.
• Whisk together all ingredients and set aside.
• Once loaf has proofed, gently spread the topping on the dough. (Be very careful not to push too hard and deflate your loaf).
• Bake for 30 minutes until golden brown, and the loaf sounds hollow when the bottom is knocked on.
• Allow loaf to cool on a cooling rack.

DUTCH TIGER BREAD (TIJGERBOLLETJES)

Steps:

• Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, 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 set on a parchment lined baking sheet
• Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
• Preheat the oven to 400°F.
• Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
• Bake until golden brown, about 20-25 minutes

DUTCH TIJGERBROOD: DUTCH TIGER BREAD / DUTCH CRUNCH BREAD

Steps:

• Preparation
• Let the butter get to room temperature, so it's nice and soft.
• Warm the water until it's 43ºC (110F).
• Make the dough
• In a standmixer with the dough-hook attached, add all the dy ingredients for the bread: Flour Yeast Salt Butter Run the mixer for a few minutes, until all the ingredients are mixed together.
• With the mixer going, slowly add the water. Let the mixer run until the dough comes together to forms a ball. You may have to add a little bit of water, and you'll definitely have to scrape the bowl down from time to time.
• Once the dough forms a ball, let the mixer knead it for 10 minutes.
• First Rise
• Once the dough has been kneaded, cut it into two even pieces.
• Form a ball of each piece, making sure you create a good amount of tension on the skin. You can watch the video on how I make the dough balls.
• Put the dough balls, seam down, on a cookie sheet. Cover with a towel, and let it rise for 30 minutes in a warm spot.
• Make the Rice Paste / Porridge
• In a bowl, mix all the ingredients for the rice paste, until it's fully combined.
• Cover with plastic wrap, and put it in a warm spot to rise, until you're ready to bake the bread.
• Second Rise of the Dough
• After the first rise, flatten the two dough balls, and roll them into two small logs with sharp points at the end. Make sure you put tension on the skin of the dough. You can watch the video to see how I make these.
• Put these, seam down, on the cookie sheet, and cover them with a towel. Let them rise in a warm spot for 20 minutes..
• Third Rise of the Dough
• After the second rise, put the dough, seam up, on your floured work surface, and flatten it. Fold the two sides inward, so the dough forms a trapezoid shape. Roll the dough into a tight loaf, from the small side of the trapezoid towards the large side. You can watch the video to see how I do this exactly. Repeat this for the second piece of dough.
• Place the two loaves on your cookie sheet (seam down), and brush the top with water. Do not cover them, and let them rise in a warm spot for 60 minutes
• Applying the Rice Paste
• After the bread has risen a third time, get the rice paste from where it was rising. Stir it through, and add some water if it has gotten too thick.
• Spread a layer of the rice paste on the top of the breads with your hand. Make sure it's just on the top, and not too thick. Once it's on, do not mess with it. If any of the paste is on the sides of the bread, remove it. Let the bread rest on the counter, while you preheat the oven.
• Baking the Bread
• Put your oven rack in the middle of the oven, and a second rack below it. Add a cookie sheet with edges on the lower rack. You'll fill this with water when you add the bread to the oven.
• Preheat the oven (non-convection) to 240ºC (465F).
• Once the oven is preheated, put the breads on the middle rack, and add water to the cookie sheet on the lower rack. Close the oven quickly, so the steam stays in the oven. Immediately lower the temperature to 220ºC (425F). Let the bread bake for 10 minutes.
• Lower the temperature of the oven to 200ºC (390C) and bake the bread for another 10-15 minutes, or until the crust is nice and golden brown.

TIGER BREAD (GIRAFFE BREAD)

Steps:

• Mix the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Add the warm water a little at a time, mixing well until the dough comes away from the sides of the bowl.
• Turn the dough out onto a floured board and knead for 5 minutes or until it is smooth and elastic. Place in an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour or until doubled in size.
• Knock back the dough and knead for a further 5 minutes on a floured board until it feels soft and pliable. Shape the dough into a large oval (bloomer shape) and place it on a greased baking sheet.
• Mix the rice flour and sesame oil together to form a soft paste. Using a knife, spread the paste over the top of the loaf until it covers the surface. Cover with a damp tea towel and leave to rise for 10 to 15 minutes or until it has doubled in size.
• Bake in a pre-heated oven (220C/425F/Gas Mark 7) for 25 to 30 minutes or until the rice flour topping has gone brown and has started to crack.
• Remove from the oven and allow to cool on a wire rack.