There is something so nice about tiger bread, giraffe bread or dutch crunch – what ever you want to call it. Quite simple to make and not as scary as people think. Although this is best made with a food mixer, it is possible to make it by hand – just increase the proofing time.
Ingredients
500g strong white flour
1 tsp salt
1 tsp sugar
2 tbs toasted sesame oil
1 7g pack of fast action dried yeast
300ml luke warm water
For the topping
5g fast action dried yeast
1/2 tsp sugar
70ml water
2 tsp toasted sesame oil
60g rice flour
Method
Mix all the dry ingredients together, then add the oil and the water.
If using a food mixer use the dough hooks, and mix on a slow to medium speed for about 5 mins. leave for 5 mins to rest and then mix for another 5 mins.
If making by hand, thoroughly mix all the ingredients and turn out onto a floured surface and knead for around 5 minutes, again leave the rest for 5 and then knead again.
Put the bread into a large bowl, cover and leave for around an hour to rise.
While the bread is proofing mix the topping. Again, mix the dry ingredients first, then add the oil and the water. Mix thoroughly with a fork and put to one side. If at any point it looks like the top is going to rise out of the container its in just give it another stir and it will drop back.
When the bread has doubled in size turn it out onto a lightly greased backing tray, knock it back (give it a light knead), and shape it into a tiger bread shape (see pic).
Turn on your oven to 180 degrees C.
Leave the bread for about 30mins to rise again in a warm place
Once the bread has risen the second time, and the oven is hot enough, spread the topping all over the top and sides.
Bake in the oven for around 15 to 20 mins depending on your oven. When its done it will be crunchy on top and sound hollow when you turn it over and tap the bottom.
Let the bread cool before slicing and smothering with butter (this is the part I struggle with, it isnt normally out of the oven long before I am cutting it and eating it)