Tiger bread sliced with jam

Tiger bread

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(19 ratings)

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


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
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  • 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


  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.

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Comments, questions and tips

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Francis Jewula's picture
Francis Jewula
11th Jun, 2020
Worked great, perfect. Would of added a pic if I knew how to. I did add some ice cubes for steam.
Elaine Chamberlain's picture
Elaine Chamberlain
6th May, 2020
How long is cooking for 6 rolls?
jyotisohal's picture
4th May, 2020
Good recipe to follow and the bread cake out very well. The top didn’t crust as much as expected but it still had the cracked effect.
14th Jun, 2020
Hi each time I put the paste on the dough deflates. What am I doing wrong as I end up with a flat tiger loaf
lulu_grimes's picture
19th Jun, 2020
Hello, it sounds as if your dough has reached the limits of proving and then the paste or oven heat is deflating it as it has no rise left in it. Check that when you press your finger into the dough it pops back out, if it doesn't then you'll have to squash the bubbles out by pressing down on the dough, reshape it and leave it to prove again. It's any easy mistake to make, I did it yesterday myself. If you don't reshape then as soon as the dough goes into the oven the bubbles will expand and break the dough structure and you'll end up with a flat loaf. I hope this helps, Lulu
scaryjane's picture
2nd May, 2020
Hi, would gram flour work for the topping do you think? NB: it doesn't ;) The topping stayed on the loaf but it didn't crust or crack. When I cut the loaf the flour fell off, it didn't affect the taste of the loaf at all, which turned out lovely
30th Apr, 2020
Would white caster sugar be OK for the topping instead of golden?
Esther_Deputyfoodeditor's picture
1st May, 2020
Hey, Esther from the cookery team here! yes that will work, it won't have as much caramelisation but should work fine! Thanks for your question!
26th Nov, 2019
Hi, can anything else be used to substitute the rice flour?
lulu_grimes's picture
29th Nov, 2019
I'm afraid we have never tried it with anything else. The rice flour paste is traditional and makes a crust that breaks apart when the bread cooks. Are you having trouble buying the rice flour? If so you can grind rice in a food processor to make a flour. I hope this helps.
ssmikey32's picture
11th Nov, 2019
Hi, I have yeast in my cupboard but it's in a tub and not packets so how would i put the correct amount in from it?
goodfoodteam's picture
14th Nov, 2019
Thanks for your question. You'll need 3 1/2g of yeast which will be a slightly rounded 1/2 tsp measure.
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