Tiger BreadPosted 27 July 2013 by Debbie
Tiger bread (aka Dutch Crunch bread) is something I’ve wanted to try for a long time. Years ago, I’d see it on the supermarket shelves, and thought it was covered in cheese. Disappointed to discover it was not, I avoided buying it for some time. Cheese-less as it is, it is still delicious. It’s soft and slightly sweet, with a hint of sesame, and of course that famous crunchy top.
This recipe is for a July’s Daring Baker’s challenge. In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
I made a standard white loaf, with a little sesame oil added. The recipe for the Dutch Crunch topping comes from The Bread Bible by Rose Levy Beranbaum. I added some sesame oil to the topping too.
Ingredients (makes 1 large loaf):
- 500 g strong white bread flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 100 ml warm milk
- 200 ml warm water
- 1 tbsp honey
- 1 tbsp sesame oil
Dutch Crunch topping
- 2 tbsp (2 packets) (30 ml) (15 g/½ oz) active dry yeast
- 1 cup (240 ml) warm water (105-115º F) (41-46°C)
- 2 tbsp (30 g/1 oz) sugar
- 2 tbsp (30 ml) vegetable oil (I used sesame)
- ½ tsp salt
- 1½ cups (240 g/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour)
Stir together the milk, water and honey, and add the yeast. Leave in a warm place for 10 minutes until it becomes frothy. Mix together the flour and salt, and rub in the oil. Make a well, and pour in the liquid. Stir together to make a sticky dough, and then knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover, and leave in a warm place to double in size. Knock back the dough and shape it into a loaf. Cover, and allow to rise again.
While the dough is proving, and nearly ready to bake, start preparing the Dutch crunch topping. Whisk together all the ingredients until you get a thick paste (adding more water or flour as necessary).
Coat the top of the loaf with the Dutch crunch paste. I found it easiest to use my fingers.
Bake the loaf for 30-40 minutes, starting at 200°C, and reducing the temperature every 10 minutes or so.