Homemade Tiger Bread And Tiger Bread Rolls

A willow basket filled with homemade bread.

My Homemade Tiger Bread is pillowy soft and fluffy with a delicious crusty tiger topping. Perfect for making a hearty sandwich or why not try a slice simply buttered and spread with jam ? Tiger Bread Rolls are great alongside any soup or simply filled with pulled pork or your favourite burger.

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Course: bread, Breakfast, Lunch, Side Dish

Cuisine: British, Dutch

Prep Time: 15

Cook Time: 40

Proving time: 2 15

Total Time: 3 10

Servings: slices

Calories: 171kcal

Author: Sarah James

slices

Equipment

stand mixer - I use my KitchenAid or knead by hand.
Mixing Bowl
large lined baking sheet
shallow baking tin

Ingredients

Bread Dough

600 g very strong white bread flour
2 tsp fine sea salt / kosher salt
1 tsp caster sugar
1 ½ tsp instant yeast - I use Dove's Farm
50 g softened butter
350 ml tepid water

Tiger Bread Topping

50 g rice flour
2 tsp sesame oil
2 tsp sugar
½ tsp instant yeast
pinch of salt
45 ml water

Metric - US Customary

Instructions

Make Tiger Bread dough

Combine all the dough ingredients. Use a stand mixer with a dough hook fitted or by hand in a large mixing bowl.
In a stand mixer, mix on slow speed number 1 for approximately 1 to 2 minutes. Then continue on speed number 2 for 8 to 10 minutes.
If mixing by hand, stir the ingredients together to form a ball and then knead for 10 to 12 minutes.
Check your dough is sufficiently smooth and elastic to pass the windowpane test.
Place your dough in a large greased mixing bowl and cover.
Leave to rest in a warm place for at least one and a half hours or until doubled in size.

Shape Tiger Bread Dough

Transfer the dough to an oiled work surface.
Shape your loaf by gently working your dough into a rectangle.
Tightly roll up your dough from the short side.
Pinch the seams together and turn the loaf over so you have the long seam on the bottom.
Tuck under the ends of the loaf quite firmly to form the bloomer shape.
Place loaf on a lined baking sheet.
Cover and leave to rise in a warm place for about 20 minutes before applying topping.

Shape Tiger Bread Rolls

Divide your risen dough into 120 gram portions to give 9 balls or 90 gram portions to give 12 balls.
Shape portions into balls.
Use a cupped hand to roll each ball in a circular motion on an oiled work surface.
Place the rolls on a large lined baking sheet.
Cover and leave to rise in a warm place, initially for about 20 minutes, before applying topping.

Make and Apply Tiger Topping

Preheat oven to 230°C and place a shallow baking tin in the bottom of the oven.
Mix all the topping ingredients together to form a paste.
Cover and leave for 20 minutes.
Uncover your shaped bloomer or rolls and gently cover with tiger topping. Take care not to deflate the half risen dough. Spread tiger topping paste by hand or with a pastry brush.
Leave loaf or rolls uncovered in a warm place for a further 25 minutes of proving.

Baking Instructions

Place your bread in the oven before quickly pouring a cup of boiling water into the pre-heated baking tin. Gently close the oven door.
Bake loaf or rolls for 10 minutes at 230°C /210°C.
Turn your oven down to 200°C / 180°C fan and continue baking.
Tiger Bread Loaf: a further 30 to 35 minutes until golden brown.
Tiger Rolls: a further 15 minutes until golden brown.
Tip your loaf or rolls onto a cooling rack. Tap the base of the bread to check it is cooked - it should sound hollow.

Notes

Makes a large loaf (12 to 16 slices) or 9 large / 12 standard tiger rolls.
Like most homemade bread, fresh is best but Tiger Bread will keep for a couple of days.
Homemade Tiger Bread freezes well. Make sure your bread is fully cooled and place in a freezer bag before freezing for up to three months. Tiger Bread Loaf can also be sliced and then frozen so you can defrost slices as you need them.
To defrost, remove your bread from the freezer a couple of hours before you need it.
Nutrition information is approximate and meant as a guideline only.