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Tiger bread is a delicious bread whose origin is attributed to the inhabitants of the Netherlands, specifically Holland. There this famous food is called ''tijgerbrood'' and was a product of important commercial interest with Southeast Asia. Its spread allowed it to reach a large part of Europe, our country being chosen to continue the tradition of its preparation. Tiger bread is famous for its crust. Its secret? A mixture that combines certain ingredients (which we tell you about here) and a finish with sesame oil before being baked, together they create that crunchy effect and an appearance similar to tiger skin. Its flavor, crunchy texture and soft crumb are irreplaceable to delight the palate on any family afternoon or to please a visitor. Its preparation is simple and has no complications, 2 hours are enough to complete the recipe. Its ingredients are easy to find, so there is no excuse to prepare it at home. Follow our tiger bread recipe today and write down the proportions that we give you, with them you can make two medium loaves or just one large one. And if these proportions fall short, consider doubling the quantities to make twice as much.RECIPE TO MAKE TIGER BREAD
Ingredients (2 medium loaves or 1 large)
- 300 ml warm water
- 7 g dry baker's yeast
- 500 g baking flour
- 7 g salt
- 35 ml sesame oil
- 75 g rice flour
- 3 g dry baker's yeast
- a pinch of salt
- 3 g sugar
- 8 tablespoons of warm water (approximately)
3. Knead until the dough is very elastic and homogeneous.
4. Form a ball with the dough, place it in a bowl and cover with plastic wrap.
5. Let the dough ferment until it doubles in volume in a warm, draft-free place.
6. Take the dough out of the bowl and knead it lightly with your hands to release the air. Divide the dough in 2 and form two balls. If you want only one loaf, form a ball with all the dough.
7. Shape the bread or the 2 loaves (they can be left in the shape of a ball or given an elongated shape).
8. Place the bread or loaves on a baking tray covered with baking paper and cover with a cotton cloth. Let ferment until they double in volume.
9. Turn on the oven at 230ºC.
For the tiger bread topping:
10. In a container, mix all the dry ingredients and little by little add water until the dough has a consistency similar to toothpaste. Leave to sit for 10 minutes.
11. Once the breads are fermented, put the coverage on top of the breads and with the help of a brush spread the coverage well over the entire surface of the breads.
12. Bake the loaves for 5 minutes at 230ºC, then lower the temperature to 160ºC and bake for about 30 more minutes or until the loaves are golden.
13. Let the bread cool.
Enjoy!
