Tiger Bread (and Rolls) recipe

Characterized with the classic mottled crunchy crust, soft and fluffy interiors with a slightly sweet note this Tiger Bread is simply impossible to resist.

The post covers detailed step by step instruction on making the dutch crunch bread as well as the bread rolls, perfect for a beginner and expert baker alike!!

What is Tiger Bread?

Originated in Netherlands, also known as tijgerbrood or tijgerbol (tiger roll), Tiger Bread is basically a soft and fluffy white bloomer bread loaf which has a distinct pattern baked on top owing to the rice flour paste which also gives the bread its flavour and crunch.

Why is it so good?

Being a bloomer bread loaf recipe, you really do not need any kind of baking pan and this recipe can also be adjusted to make tiger bread rolls if that is what you prefer (have included the instructions for those as well).

What makes it special is the rice flour paste applied on top of the dough before baking which dries and cracks while baking giving the bread its characteristic bold look and flavour.

Why use Rice Flour paste?

The rice flour paste is made up of sesame oil, yeast, rice flour, sugar and salt.

Rice Flour being gluten free; does not spread or expand while baking.

Whereas, the white bread beneath is expanding in the heat of the oven. So while the bread expands, the rice flour paste on top dries, brakes at certain point and eventually crisps up giving the patterned look.

Ingredients:

Ingredient notes:

1. Yeast: I prefer using Instant Dry Yeast for all my bread recipes, simply because it does not need any kind of activation before proceeding with the recipe. If you are using Active Dry Yeast make sure to activate it first by dissolving in some warm water and sugar before proceeding with the bread dough.
2. Rice Flour: You would need Rice flour for the recipe and not Ground Rice because the later is coarse in texture and you want the final paste to be fine and smooth.
3. Sesame Oil: Imparts a bold flavour to the paste. If you do not find it you can use vegetable oil in its place.

Step by Step Instructions:

Step 1: Prepare the Bread Dough

In a mixing bowl, combine together salt, flour, sugar, yeast. Give a quick mix. Add the oil and water. (image 1-6)

Combine to a dough.

Transfer it to a lightly dusted surface.

Start kneading the dough until it is soft, pliable and elastic (image 7-9).

Pro Tip: Knead your dough for 15 to 18 mins. It is ready when you press your finger against it and it pulls back with some resistance. That indicates that the dough is moist and ready to be proofed.

Step 2: First Proofing

Slightly grease the bowl in which you mixed the dough with some oil.

Place the dough in to it. Turn the dough all around to coat it with oil too.

This would prevent it from drying while proofing.

Cover with a cling wrap and allow it to proof for 1 hour.

How to proof dough in the Instant Pot?

Instant Pot proofing is the best hack ever. I highly recommend you to check this post on Instant Pot Bread proofing for additional details.

As for this recipe, grease the pot with some oil. Put the dough in it, turn it all around to coat with oil. Or you can also choose to line the base with parchment paper as shown in the image above.

Then place a glass lid. Choose Yogurt setting. And set the time to 30 mins.

Step 3: Shaping

Once proofed, punch it slightly and tip it onto your work surface.

Divide the dough into two equal halves.

Press each half to form a rectangle.

Then start rolling the dough from one end to form a torpedo shape aka long loaf shape. (Roll like a swiss roll cake). (image 12-14)

Place the loaves to proof for second proofing on slightly greased baking tray.

Cover with a tea towel and allow it for Second and Final proofing.

Step 4: Second Proofing

You need to proof the dough for 40 mins.

At mid interval that is after 20 mins, we need to apply the rice flour paste on top to get the perfect crust.

How to prepare the perfect crust topping?

In a mixing bowl, combine together the rice flour, yeast, sugar, sesame oil, salt and water to form a smooth paste. (images 15-17)

Apply this paste generously on top of the bread taking care not to deflate the bread dough (image 15).

Grease a cling wrap with some oil and cover the bread dough with this and then a tea towel and allow it to proof for the remaining 20 mins.

Remember to grease the cling wrap or else the rice flour paste may stick to the tea towel and your crust won't have the beautiful texture.

Step 5: Baking

After the final proofing, bake the loaves in a preheated oven of 200°C for 30 to 35 mins until the top is crackled and nice golden brown in colour and the bottom of the bread sounds hollow (image 16).

Let it cool in the baking tray for 5 mins then transfer it to a wire rack to cool completely before slicing and enjoying.

How to make Tiger Bread Rolls?

Follow the above steps till Step 2.

In the shaping step, instead of dividing the dough into 2 equal halves, divide it into 8 equal halves.

Take one part, tuck the sides to the bottom and then using your fingers and thumb tighten the dough to form a tight bread roll (images 17-18).

You can check our post on Ladi Pav aka Dinner Rolls to understand the shaping technique in much details.

Once shaped, allow it to prove for 20 mins on a greased tray, then apply the rice flour paste as mentioned and prove for the remaining time duration.

Bake at 200°C for 20 to 25 mins (images 19-21).

Storage Instructions:

The bread tastes best when served fresh.

Store it in an air tight container at room temperature for 2 days.

You can also choose to freeze the bread to avoid any wastage

How to Freeze Bread?

Pre-slice and place your ideal portion in a zip lock bag and freeze for up to 3 months.

Thaw the bread till it comes to room temperature and slightly warm it in the microwave or oven to eat.

Baker's Tips:

1. Temperature: Use Warm Water to knead the dough. Too hot will kill the yeast and too cold will deactivate the yeast.
2. Shaping: Make tight rolls while shaping the bread dough to avoid air pockets in them once baked.
3. Coating: Coat the bread dough with the magic rice flour paste very gently as you do not want to deflate the gas in the risen bread dough.
4. Baking: Don't be afraid to bake the bread for a little additional of 3-4 mins to achieve the dark rusty golden brown colour.
5. Cooling: Always make it a point to cool the bread completely before slicing.

The Science behind Dutch Crunch Bread

The secret to getting the perfect crunchy top is the rice flour paste that is smeared on top of the slightly risen dough.

Rice Flour being gluten free does not expand while baking.

Whereas the proved white bread dough beneath is rising in the heat of the oven and is constantly expanding thereby tearing the rice flour paste giving the distinctive mottled appearance on the crust.

So now you know there is nothing special about the bread dough, but it is always a little trick under your belt to jazz up things once in a while 😉

Recipe FAQ's

Related Recipes:

1. How to Proof Bread Dough in Instant Pot.
2. Dinner Rolls - 9 mistakes that you might be making.
3. White Sandwich Bread recipe
4. Challah Rolls.

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