JB- Variation on Tiger Bread

Print Friendly, PDF & Email



  • 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


  • Add 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.
  • 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.
  • 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.

Leave a Comment

Your email address will not be published. Required fields are marked *