European Cuisine

Tiger Bread Recipe – European Special

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Tiger Bread Recipe – European Special

Discover the irresistible appeal of Tiger Bread, also known as Dutch Crunch: a loaf featuring a crunchy topping that crackles on the outside and reveals a fluffy interior with every slice. This rustic bread, perfect as a sandwich loaf or simply sliced and slathered with butter, marries texture and flavor in a way that’s both comforting and impressive. With its mottled crust and wonderful contrast of crunch and softness, it’s a European classic that’s as beautiful to look at as it is to eat.

  • Prep Time30 min
  • Cook Time22 min
  • Perform Time1 hr 50 min
  • Total Time2 hr 42 min

For the Bread:

  • 3 1/2 cups (440 g) all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups (300 ml) warm water (110°F or 43°C)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil

For the Topping:

  • 1/2 cup (60 g) rice flour
  • 1/2 cup (120 ml) warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/2 teaspoon active dry yeast

Prepare the Dough:

1

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2

Mix Ingredients: In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough:

3

Knead: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

4

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare the Topping:

5

Combine Topping Ingredients: In a small bowl, mix rice flour, warm water, sugar, salt, sesame oil, and yeast. Stir until smooth and let it rest for about 30 minutes.

Shape the Dough:

6

Shape: Once the dough has risen, punch it down and turn it onto a floured surface. Divide it into two equal pieces and shape them into loaves.

7

Second Rise: Place the loaves into greased bread pans or on a baking sheet. Cover and let them rise again for about 30-45 minutes.

Preheat Oven:

8

Preheat Oven: Preheat your oven to 400°F (200°C) during the second rise.

Apply Topping and Bake:

9

Apply Topping: Once the loaves have risen, spread the rice flour topping evenly over the surface of each loaf.

10

Bake: Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool:

11

Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.

Recipe Notes:

Rice Flour Topping: The special topping of rice flour, yeast, warm water, sugar, salt, and sesame oil is what gives Tiger Bread its signature crackled crust—spread it evenly to ensure consistent texture.

Second Rise Importance: Allow the loaves to go through a full second rise (30-45 minutes) after shaping; this ensures lightness and optimal loaf volume before baking.

Oven Temp Accuracy: Preheat the oven to 200°C (400°F) during the second rise—having it properly hot helps the crust set and the tiger pattern develop nicely.

Cooling on Rack: After baking, cool the loaves on a wire rack so air circulates, preventing the bottom from getting soggy and preserving crispness.

Storage Tips: Store cooled bread in an airtight container at room temperature for up to 3 days. If you want longer storage, freeze slices, then toast or warm to revive the crus

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