Prep: 30 mins
| Cook: 35 mins
| Extra time: 10 mins
In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 60ml water; let stand for 10 minutes.
Add salt and remaining water to yeast mixture. Stir in 400g of the flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in an oiled bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine the cornflour and milk and mix until smooth.
Punch dough down; shape into two loaves. Place in two oiled 1kg loaf tins. Cover with the 'tiger paste' (I gently brush it on liberally with a pastry brush). Cover and let rise until doubled, about 1 hour.
Bake at 180 C / Gas mark 4 for 35 to 40 minutes. You'll see the 'tiger markings' appear on the crust as it bakes. Once bread is done, remove from tins and cool on wire racks.
Only had one loaf tin so I made the second half of the dough into buns (uploaded a photo of the results). Very happy with the results, the "Tiger Paste" didn't turn out quite as I wanted but I think that was because I put it on after the dough had risen by mistake instead of before. Thanks for the recipe!
Well the recipe was easy to follow but the outcome was not so good, first off the paste did not work at all and the outcome was possibly the worst thing ive ever made, even my dog wouldnt eat it so i do not like this recipe.
This recipe was really good for my 13 year old daughter for her food tec. she wanted to make a different type of bread and she said tiger bread would be good. The recipe is so i am going to use this over again.
A couple of key ingredients of tiger bread are sesame oil to be used in the dough mixture, And a paste made of rice flour and water to be painted on the bread mid baking to give that distinctive pattern.
Anything else just isnt tiger bread sorry