Tiger bread sliced with jam

Tiger bread

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 35 mins (plus 2 hours of rising)

Easy

Makes 10-12 slices

With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice (12)

  • kcal189
  • fat1g
  • saturates0.2g
  • carbs38g
  • sugars1g
  • fibre2g
  • protein6g
  • salt0.72g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g strong white bread flour, plus extra for kneading
  • 7g sachet fast action yeast
  • 1½ tsp caster sugar
  • 1½ tsp fine sea salt
  • 300-350ml warm water
  • vegetable oil, for the bowl

For the topping

  • 90g rice flour
  • ½ x 7g sachet fast action yeast
  • ¼ tsp salt
  • 1 tsp golden caster sugar
  • ½ tbsp toasted sesame oil
  • 90ml warm water

Method

  1. Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.

  2. Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again. 

  3. Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.