Baking Mad shows you how to make Tiger Bread using Allinson strong white bread flour. Making tiger bread isn’t as hard as it looks. It transforms your regular white loaf into something which is a great crowd pleaser.
Click here for the recipe:
MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Shape into a smooth oval and sit on a floured baking sheet.
PROVE Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6). Whisk all of the topping ingredients together until smooth. Leave this to rest for 10 minutes.
BAKE Spread the paste all over the top and sides of your loaf – use a palette knife or your hands. Bake for 35 minutes, until it’s golden brown and crackled and when you tap the base it sounds hollow. Cool on a wire rack.
For the dough
500g Strong white bread flour
1 Easy bake yeast sachet ((7g))
1.5 tsp Unrefined golden caster sugar
1.5 tsp Salt
1 tbsp Butter (softened )
300ml Warm water
For the topping
3.5g Easy bake yeast
0.5 tbsp Unrefined golden caster sugar
0.5 tbsp Vegetable oil
75g Ground rice
6 tbsp Warm water