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Thread: A Tiger Bread Recipe........ Please :fustrated:

paultheuver1

Joined: 8/17/2006
Msg: 1
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A Tiger Bread Recipe........ Please :fustrated: Posted: 3/10/2008 10:00:37 AM
I'm in the UK and many of our supermarkets now bake this bread. It started in Asda, an acquisition of Walmart. I do know that sesame oil is added to this white bread which causes the crust to crack. So knowing that Walmart is an American company I'm hoping someone across the pond might have the recipe. Here's hoping

pinkwolf

Joined: 3/1/2008
Msg: 2
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A Tiger Bread Recipe........ Please :fustrated: Posted: 3/10/2008 10:06:00 AM
hi. I think tiger bread comes from cardiff. what's now cardiff bay used to be called tiger bay and i know theres a picture of cardiff bay on the packs sometimes. i dont know the recipe but i can direct you to Asda

Charon52

Joined: 2/27/2007
Msg: 3
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A Tiger Bread Recipe........ Please :fustrated: Posted: 3/10/2008 10:42:16 AM
Did a quick search on "tiger bread" + recipe and found this: The bread mix is standard but the clever bit is the topping, I found one recipe for it, however it is commercial sized so you will need to proportion it down to size, this is to go with 5Kg of flour! Rice Flour 1 1/2 Kg Water 1 1/2 Kg Sugar 90 grm Vegetable Oil 75 grm Salt 30grm Fresh Yeast 30grm (or 1 sachet Instant) Mix all ingredients for the Tiger Skin together till smooth - set aside Make your usual white bread, mould or tin it, spread tiger mix evenly on top of dough, prove for about 55 minutes, bake at 200 deg for about 55 minutes or until cooked. From all the pages I see in the search, it looks very popular as more than 90% are ASKING for a recipe. It looks like a double-crust bread, and I haven't done any real baking since the back decided to not cooperate any longer.

Flsmiles

Joined: 3/5/2008
Msg: 4
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A Tiger Bread Recipe........ Please :fustrated: Posted: 3/10/2008 11:08:27 AM
This bread is also called Dutch Crunch and is popular in SF. They form it into small loaves that are used for wonderful sandwiches. 3/4 cup water, warmed 1 teaspoon sugar 1 package active dry yeast 1/2 teaspoon salt 1 tsp onion powder 1 tablespoon butter or margarine -- melted 2 1/2 cups all-purpose flour Dutch Crunch Topping: 2 teaspoons sugar 2 packages active dry yeast 1/4 teaspoon salt 6 tablespoons white rice flour 1 teaspoon salad oil 1/3 cup water -- warm I use a bread machine to knead and for the first rising. Place dough ingredients into bread machine in order listed. Set for dough. Forty minutes before dough is ready to roll out of machine, prepare the topping. In a medium to large mixing bowl stir together all the topping ingredients and cover and sit (35 to 40 minutes ). Stir well before applying to pre-cooked dough. When dough is ready, knead slightly on a lightly floured board and shape into 12 sandwich (elongated or rolled) buns or 3 baguette sized logs for baking on baguette pan. Place buns in lightly greased baguette pans. Generously spread evenly at room temperature the topping over each bun or loaf. You will work this with your hands, making sure the entire bun or roll ball is covered smoothly. (Topping cannot be colder than the dough.) Let rise uncovered in a warm place until they double or more in size. Takes about 45 minutes to an hour and fifteen minutes. Preheat oven to 375° F. Bake on middle rack at temperature until deep golden about 25 to 35 minutes. (Dutch Crunch part should get pretty dark.) Hot on rack, lightly spritz with PAM. Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using. There is also a sour dough type...with vinegar. Have never tried it, for I am not a great fan of sour dough breads.

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