Bread, Breakfast, Speciality breads

Tiger bread

This is one of my favourite loaves, I love the taste, smell and texture. I know I make a lot of bread, but I love the whole process – and I truly believe you cannot beat the smell and taste of freshly baked bread!


For the loaf

250g strong white bread flour

25g butter

1 tsp salt

1 tsp sugar

5g of a 7.5g sachet instant dried yeast

180 ml water

For the crust

2.5g instant dried yeast (the remainder of the sachet

Pinch of salt

1 tsp sugar

1 tsp vegetable oil

40g polenta

2 – 3 tbs water


Start by rubbing the butter into the flour just to distribute through the flour

Then add the rest of the ingredients and using your hands combine until the bowl comes clean

Turn out onto the work surface and knead for 10 mins – stretching and folding until it becomes a smooth soft dough.

Pop back into the bowl and leave to rise for 2-3 hours until doubled in size

Once it’s risen turn out onto the side and knock back. Shape into an oblong loaf shape place onto a floured baking tray and leave to prove for an hour

Meanwhile mix together all the crust ingredients adding enough water to make a smooth paste

Leave to rest for 10 mins

Meanwhile preheat the oven to 180 fan

After the loaf has proved for an hour carefully spread the paste all of the loaf. Pop into the oven for 35 mins turning down the temp to 160 fan halfway through baking

To test if the loaf is cooked turn upside down and tap the bottom – it should sound hollow when cooked

Enjoy warm with butter – delicious!

Makes 1 loaf- stats based on cutting to 10 slices, per slice –

Cals – 126, fat – 4, carbs – 19, protein – 3.4,

2 thoughts on “Tiger bread”

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