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Tiger Bread Loaf

This is a recipe I’ve wanted to get up onto the site for ages, but I never got around to it. Tiger Bread – it’s one of my favourite breads all round – it’s one of my favourites to eat, and one of my favourites to make. Not only does it look impressive, it’s actually quite simple to make. The bread itself is a fairly traditional loaf, but the outer crust takes it a level above – and it’s really simple to achieve by creating a basic paste to go on the outside. It’s a bread that will leave any guests impressed but take very little effort. Don’t believe me? Try out my recipe and find out for yourself!

Tiger Bread Loaf

Print Recipe
Serves: 8 - 10 Cooking Time: 30 - 35 mins


  • For the Bread:
  • 500g Strong White Plain Flour
  • 7g Yeast
  • 7g Salt
  • 1 Tbsp Sugar
  • 350ml Warm Water
  • For the Paste:
  • 90g Rice Flour
  • 90ml Water
  • 7g Yeast
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sugar
  • 1 Tsp Salt



In a large bowl, add in the flour, then the yeast and sugar on one side of the bowl, and the salt on the other side of the bowl, then half the water.


Slowly, start to bring all the ingredients together, gradually adding more water a bit at a time until the dough comes together and it leaves the bowl clean.


Knead the dough for a good 5 - 10 minutes until it become very smooth and elastic. Place back in the bowl, cover and leave to rise for one hour or until doubled in size.


When the dough has doubled in size, remove from the bowl and knock all of the air out. Flatten into a rectangular shape, turn it over and fold over in the middle lengthways, and the folding over each end slightly.


Pinch the seams underneath to seal them up, and then turn over and gentle roll out into an oblong sausage shape. Place onto a baking stone or baking sheet and then cover with a clean tea towel and leave to prove until doubled in size again.


Next, to make the paste, place everything into a bowl and mix together until you get a smooth paste. Leave to stand for about 5 minutes before using.


Pre-heat an oven to 200°C/375°F/Gas Mark 5.


Once the bread has doubled in size again, gently coat the outside of the loaf all with the paste all over so it's lovely and smooth. Clean up any you might get on the tray.


Place into the oven and bake for 30 - 35 minutes or until the loaf is lovely and golden and you have a lovely cracked effect on top of the loaf.

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