Tiger Bread

Tiger bread has always been a strong favourite of mine but, oddly enough, one that I had never tried to make. Last weekend the husband asked me if I could do one so I set out to give it a try. The 1st attempt didn’t have the sweet, closed crumb I love on this bread so I tried again this week, making some tweaks to the recipe. The end result was a lot more in line with the bread my taste buds remembered.


For the dough
500g Strong white bread flour (100%)
10g fresh yeast / 5g dried yeast (2% – 1%)
7g caster sugar (1.5%)
5g sea salt (1%)
35g butter, softened (7%)
160g water (32%)
160g full fat milk (32%)

For the topping
2g dried yeast
10g caster sugar
10g olive oil
2g Salt
75g rice or corn flour
6tbsp water


  1. Bring the milk almost to the boil and let cool back to room temperature.
  2. Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left.
  3. Mix the water and milk.
  4. Tip onto your work surface and knead for 10 minutes (or use the dough hook attachment on your mixer for 5 min).
  5. Put the dough in a clean bowl, cover and allow to rise for about 1h or until double in size.
  6. Knock back the dough by gently kneading just 5 times to get the air out. Shape into a loaf and place in the floured proofing basket. Leave to rise, about 1h again.
  7. Preheat your oven to 200°C (fan 180°C, gas mark 6). Whisk all of the topping ingredients together until smooth.
  8. Tip the loaf onto a prepared baking sheet and spread the paste all over the top and sides of your loaf – use a palette knife or your hands.
  9. Bake for 35 minutes, until it’s golden brown and crackled and when you tap the base it sounds hollow.
  10. Cool on a wire rack.

Adapted from baking mad.