A Roaring Success: Tiger Bread Recipe

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Our recent house move has taught us many things. One of those things is that living so close to an Asda supermarket can be a bad thing. Over the last few weeks, we’ve popped in for the odd thing or two, as you do, and developed a slight addition to Tiger Bread. I decided to give it a try myself and make it vegan, so here is my homemade Tiger Bread recipe.

tiger bread

What Is Tiger Bread?

Tiger bread is a glorious white bread with a crunchy top which looks, depending on the supermarket, like tiger stripes. Sainsbury’s have their own version which was renamed Giraffe Bread back in 2011 after a little girl wrote in to say it looked more like a giraffe.

It originated in the Netherlands where it is also known as Dutch Crunch. The crunchy top is made using rice flour and sesame oil which gives it the distinctive mottled top and the recipe below shows you how to make that.

No Rice Flour for your Tiger Bread?

You can make your own rice flour using a coffee bean grinder or the grinding attachment on a blender, I’ve tried this using my *Nutribullet and it worked fine. You just have to grind it in slower short blasts so that the blender doesn’t heat up and then sieve the powder to ensure it is fine enough. Please note: my Nutribullet is pretty powerful (900 series) so if you have a less powerful one I can’t guarantee the same results.

Another option is replacing the rice flour with polenta, I haven’t tried this myself but apparently it is a good substitute for tiger bread and achieves the crunchy top.

Bread Making Tips

There are a few reasons why bread doesn’t always work, I’ve spent years trying to make bread only for it not to rise or come out more like rock cakes. Here are some tips that I’ve learnt along the way.

  • Check your yeast – even the dried kind has an expiry. Out of date or dead yeast won’t rise and you’ll just end up with small bread bullets.
  • Don’t go cheap – invest in a good quality strong bread flour, it doesn’t have to be the most expensive but I find the cheapest often doesn’t cut it.
  • Don’t skimp on the kneading – time yourself and give the dough your full attention. You need that gluten to develop otherwise you might as well just go buy the rolls. I’ve included a great kneading video below.
  • If you don’t have time to knead then invest in a food mixer with a dough hook.

Kneading Your Dough

Making Tiger Bread in a Bread Maker

The average household is a busy one, gone are the days where you could spend hours making fresh bread. This tiger bread can be done in a bread maker and still turn out well, it all depends on your own personal maker. You have the option to make it on the dough setting and finish it off in the oven – this gives the option to shape your loaf or divide it into rolls. Just add the rice flour paste before it goes into the oven. Alternatively, if you have a fancy break maker that lets you add toppings to your loaf then you can add it just before the bread starts to bake – I personally haven’t tried it this way so cannot guarantee results, I’m just assuming it will work. If you try it then let me know in the comments.

Best Way to Eat Tiger Bread

Tiger bread is an amazing way to mop up after any meal or alongside soup but that doesn’t mean it’s the only way it should be enjoyed. Here are a few ways I like to use my tiger bread.

Left Over Sunday Dinner

Nothing beats a good Sunday dinner apart from the next day when you can slap it between two pieces of bread with oodles of gravy. My favourite post-roast sandwich has to be a nice bit of slow-cooked roast beef with horseradish and onions that have been soaked in vinegar, with roast chicken coming in a close second.

Fresh Soup

Now, don’t get me wrong, there is nothing wrong with tinned soup but there is just something about a steaming bowl of fresh homemade soup that just makes you feel comforted. I’m known in the family for a mean parsnip soup which I will one day get up on here but until then check out this lush butternut squash and sweet potato soup.

Welsh Rarebit

Oooey gooey cheese on toast is the ultimate bread-based meal and the king of cheesy bread has to be Welsh Rarebit. Now, this recipe calls for granary bread but ignore that and replace it with your freshly made Tiger Bread and jobs a good un!

Tiger Bread and Butter Pudding

If for some reason, your loaf has managed to last more than 30 seconds and is looking a little on the stale side you can always go for a classic bread and butter pudding and if you’re feeling really adventurous then why not look at making a tiger bread and butter pudding using a mix or regular custard and chocolate custard for tiger stripes.

Tiger Bread Recipe

As I mentioned, I made 9 rolls with this recipe that were a good size. I could probably have squeezed an extra one out of the mix if I reduced the size of each slightly but if you’re looking to make a loaf then you’ll get one 2lb loaf out of it.

This recipe is for a vegan Tiger Bread as it uses Vitalite spread in place of butter but using regular butter or butter-like spread will work fine. Using dairy butter will create a richer tasting loaf. The nutritional information is based on the whole batch, not individual rolls.

The recipe can be shared or printed for a later date, please feel free to use it. Let me know what you think.

tiger bread recipe

Tiger Bread

Yield: 1 loaf or up to 10 rolls
Prep Time: 2 hours
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 2 hours 45 minutes

A glorious white bread with a crunchy top which looks like animal print. Perfect with soups and stews as well as sandwiches or toast. Can be a whole loaf or rolls.

Ingredients

  • 500g Strong white bread flour (+ some for dusting)
  • 1 Easy bake yeast sachet (7g) (+ 3½g for the topping)
  • 1 ½ teaspoons Unrefined golden caster sugar (+ ½ tablespoon for the topping)
  • 1 ½ teaspoons Salt + (a pinch for the topping))
  • 1 tablespoon Vitalite (or butter) softened
  • 300ml Warm water (+ 6 tablespoons for the topping)
  • ½ tablespoon Vegetable oil
  • 75g Ground rice

Instructions

    1. Mix together the flour, sachet of yeast, 1 ½ teaspoons of caster sugar and 1 ½ teaspoons of salt into a large bowl. Rub the Vitalite (butter) into the flour with your fingertips until only fine crumbs are left. Add 300ml of warm water and mix with a knife (just a butter/dinner knife) until it starts to combine.
    2. Lightly flour your surface and tip your mix out. Knead for 10 minutes or use the dough hook attachment on your mixer. I prefer to hand knead as it’s a really good workout. I’ve included a great video if you need any tips.
    3. Lightly grease a mixing bowl (separate to the first one you used) with a little oil and pop your dough into it. Cover it with a clean tea towel and leave somewhere warm to rise. You’ll want to leave it until it has doubled in size – this can vary greatly for each mixture.
    4. Once it has risen you’ll want to “knock back” the dough by gently needing it again but only five times. This knocks the air out of it.
    5. Now you can shape the dough. Traditionally tiger bread is a bloomer so shape it into an oval. I made rolls so divided my dough and shaped them into rolls. Pop your loaf or rolls on to a floured baking tray.
    6. Cover them with your tea towel again and allow to prove for a second time – again, until it’s doubled in size.
    7. Preheat your oven to 200oC (fan 180oC gas mark 6).
    8. Whisk together the remaining yeast, sugar, warm water and a pinch of salt with the ground rice and vegetable oil until you get a smooth paste.
    9. Spread the paste over the top and sides of your dough. Then bung it in the oven. The bread should take around 35 minutes and will be a gorgeous golden brown colour with cracking on the top. Tap the base of the bread to see if it sounds hollow – this tells you that it’s ready.
    10. If you can, allow the rolls to cool on a wire rack but if you’re like me then you demolish them fresh out of the oven.

Notes

The "Prep Time" is a guide, not an exact. Your bread could take less time to prove each time - especially if using a breadmaker.

Read the ingredients, those in brackets are for the topping only - don't add them to your dough mix!

Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 1992Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 3197mgCarbohydrates 390gFiber 13gSugar 6gProtein 64g

All nutritional information is an estimate. This can vary on the brand of ingredients used.

I’d love to know if you’ve given this recipe a go so please feel free to review it, drop a comment below or tag me on social media. Let me know what you think.

Want to save this recipe for a later date? Why not pin it so you can quickly find it again…

Tiger Bread Recipe


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1 thought on “A Roaring Success: Tiger Bread Recipe”

  1. This looks so yummy, Chammy! I’m loving the new website look too!

    Reply

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