📝 About This Recipe
Originating in the Netherlands in the early 1970s, Tiger Bread is world-renowned for its mesmerizing, mottled crust that resembles a tiger's coat or leopard spots. Beneath the spectacular, nutty rice-paste topping lies a pillowy-soft white crumb with a subtle sweetness and a hint of toasted sesame. This bread is a sensory masterpiece, offering a dramatic contrast between the shatteringly crisp exterior and the airy, tender interior.
🥗 Ingredients
The Dough
- 500 grams Strong White Bread Flour (high protein content is essential for lift)
- 300 ml Warm Water (approximately 100°F/38°C)
- 7 grams Instant Yeast (one standard sachet)
- 30 grams Unsalted Butter (softened at room temperature)
- 10 grams Fine Sea Salt
- 15 grams Granulated Sugar (to feed the yeast and aid browning)
- 20 grams Milk Powder (optional, for a softer crumb)
The Tiger Paste (Topping)
- 100 grams Rice Flour (must be rice flour to achieve the crackle)
- 80-90 ml Warm Water (adjust for a thick, paintable consistency)
- 5 grams Instant Yeast
- 1 teaspoon Toasted Sesame Oil (for that signature nutty aroma)
- 1 teaspoon Granulated Sugar
- 1 tablespoon Vegetable Oil
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, sugar, yeast, and milk powder.
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2
Add the warm water and softened butter. Using a dough hook or your hands, mix until a shaggy dough forms. Add the salt last to ensure it doesn't directly touch the yeast.
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3
Knead the dough for 8-10 minutes by machine or 12 minutes by hand until it is smooth, elastic, and passes the 'windowpane test' (you can stretch it thin without it tearing).
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4
Lightly grease a bowl with oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the Tiger Paste. In a small bowl, whisk the rice flour, sugar, yeast, and salt. Add the warm water, vegetable oil, and sesame oil. Mix until it forms a thick paste, similar to the consistency of heavy cream or thick paint. Cover and let sit for 30 minutes to activate.
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6
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
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7
Shape the dough into a tight oval loaf (batard) or a round boule. Ensure there is good surface tension on the top of the loaf by pulling the dough toward you on the counter.
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8
Place the shaped loaf onto a baking tray lined with parchment paper. Cover loosely with greased plastic wrap and let rise for another 45 minutes.
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9
Preheat your oven to 200°C (400°F). If you have a baking stone, place it in the oven now.
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10
Using a spoon or a pastry brush, gently spread a thick, even layer of the Tiger Paste over the top and sides of the risen loaf. Do not press down too hard, or you will deflate the bread.
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11
Let the paste-covered loaf sit uncovered for 10 minutes before baking; this helps the paste start to set and crack.
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12
Bake for 30-35 minutes. The crust should be deeply golden brown and the cracks should be well-defined. If you tap the bottom of the loaf, it should sound hollow.
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13
Transfer the bread to a wire rack. You will likely hear it 'singing' (crackling) as it cools. Allow it to cool for at least 45 minutes before slicing to let the crumb set.
💡 Chef's Tips
Use a thick layer of paste; if it's too thin, you won't get the dramatic 'tiger' cracks. Don't skip the sesame oil in the paste; it provides the authentic aroma that defines Dutch Tijgerbrood. Ensure the dough is well-kneaded; a strong gluten structure is needed to support the heavy rice paste topping. If the paste is too runny, add a teaspoon more rice flour; it should hang on the brush without dripping instantly. Store in a paper bag rather than plastic to keep the crust from softening.
🍽️ Serving Suggestions
Slice thick and serve with high-quality salted Dutch butter. Perfect for a 'Gezellig' breakfast with soft-boiled eggs and ham. Use it as the base for a gourmet grilled cheese sandwich for incredible texture. Pairs beautifully with a hearty pea soup (Erwtensoep) or a creamy tomato bisque. Serve alongside a cold Dutch lager or a crisp white wine like Pinot Grigio.