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Tiger Loaf Bread
Submitted by sandra Alicante on November 02, 2011 at 3:11 amDESCRIPTION
A speciality of certain UK supermarkets, I have spent a long time trying to replicate this one and finally managed it! I milk bread with a special topping that goes into a lovely pattern when baked, the loaf has a unique sesame flavour and soft texture.SUMMARY
Yield 1 loaf Source Me! File under yeast breadINGREDIENTS
*Loaf
280g warm water (yes, weigh it!)
1 tsp sugar
2 heaped tbsp powdered milk
1 1/2 tsp salt
2 tbsp toasted sesame oil
500g bread flour
25g fresh cake yeast
*Topping for one loaf
Approx 1 1/2tbsp (WARM) water
1/2 tsp sugar
pinch salt
1 1/2 tbsp rice flour
1/4 tsp sesame oil (not toasted)
1 1/4 tsp instant yeastINSTRUCTIONS
In your mixer bowl, put the loaf ingredients in order listed, knead with a dough hook for about 6 minutes in total.
Remove dough from bowl, it should be soft and silky.
On floured surface, make it into a neat ball and return to bowl.
Put a plate over the bowl and set aside to rise until doubled.
As soon as you have put the dough back in the bowl, it is time to make the topping.
Mix the ingredients, in the order listed in a small cup.
It should look quite thick and creamy.
Cover and allow to rise.
When it is time to use it, it should be almost mousse like. Stir it, it should be very easy to spread but not drippy, a bit like a good icing.
Punch down the loaf dough and shape into a log.
If you are not familiar with the technique, there are plenty of internet videos or books on loaf shaping.
Use a short palette knife to spread on a regular, thin coating of topping.
Leave till almost doubled in size again, then heat the oven.
The topping will start to break up as the dough rises.
Bake at 230c (non fan) for about 25-30 minutes or until the loaf is 195 -200F (90-93c) inside with an instant read thermometer.
The loaf should have a good colour.
If you want a crisp top, leave uncovered on a rack to cool.
If you like a soft crust, put on cooling rack and cover with a well moistened cloth.comments
Submitted by rsvaught on Wed, 2011-11-02 18:28.
230 C is about 450 F.
Submitted by sandra Alicante on Thu, 2011-11-03 07:38.
Yes, it is. Forgot to put the conversion in. Out of curiosity, do most American cookers still only use F? As a Brit, I am so used to the mental conversion, I barely think of it.
sandrascookbook.com
Submitted by belcanto on Sat, 2011-11-19 21:05.
Yes, most Americans use only Fahrenheit .
Submitted by Leamlass on Sat, 2011-12-03 18:24.
Hello Sandra,
Wonderful looking bread there. Being an ex-brit here in the states, I will have to try this bread, I have never heard of it, but it looks wonderful.
My question is, you call for 25g of fresh yeast, do you know what that would be for Instant/Active Dry yeast by any chance?
Thank you for the recipe, can't watit to try it.
Submitted by Leamlass on Sat, 2011-12-03 18:29.
Hello Sandra,
Wonderful looking bread there. Being an ex-brit here in the states, I will have to try this bread, I have never heard of it, but it looks wonderful.
My question is, you call for 25g of fresh yeast, do you know what that would be for Instant/Active Dry yeast by any chance?
Thank you for the recipe, can't watit to try it.
Submitted by sandra Alicante on Sun, 2011-12-04 04:56.
I know that my fresh yeast says it is enough for 500g Flour. If I bake usual breads with that amount of flour I would be using a tablespoon of instant yeast.
In the past, whatever I have done with active dried (the little balls of yeast) has not worked for me, so I never use it.
Hope that helps,
sandrascookbook.com
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