Tiger bread

Name: Tiger bread
Prep time: 30 min
Total time: 170 min
Yield: 2
Ingredients: 500 g white flour; 2 tsp salt; 2 tbsp sugar; ¼ cube yeast; 2 ½ dl milk; 50 g butter; 100 g rice flour; 1 dl water; 5 g yeast; 1 tbsp oil

Allow me to introduce you to the irresistible tiger bread! This cult bread from the Netherlands with its crispy, caramelized crust that resembles tiger stripes is incredibly eye-catching and will elevate your baking to a whole new level. It's worth making your own tiger bread as it will awaken a genuine appreciation for good homemade food. This recipe is surprisingly simple – the bread is fluffy and buttery on the inside with a crunchy, attractive crust. Each step of the process – from the dough to its transformation in the oven – will bring great joy. Imagine the smell of freshly baked bread wafting through the kitchen and impressing your friends by serving up this homemade bread. What are you waiting for? Get baking – you'll be amazed!

Ingredients

2 breads

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour

1 ½ tsp salt

1 tbsp sugar

¼ cube yeast, crumbled

2 ½ dl milk

50 g butter, cut into pieces, soft

Tiger crust paste

100 g rice flour

1 dl water

5 g yeast, crumbled

1 tbsp sugar

1 tbsp oil

½ tsp salt

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How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Tiger crust paste

In a bowl, mix the flour with all the other ingredients up to and including the salt to form a smooth paste. Cover and set aside.

Shape

Halve the dough, shape the dough halves into balls and then into long, oval loaves. Place on a baking tray lined with baking paper, brush with the paste. Cover and leave to rise again at room temperature for approx. 30 mins.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Briefly open the oven door after 5 mins. and close again. Remove the loaves from the oven, leave to cool on a cooling rack.

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2 breads

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