Page 35 - PowerPoint Presentation

Tiger Bread

Ingredients Method

1 (7g) sachet dried active baking yeast In a large mixing bowl, dissolve yeast
1 teaspoon sugar and 1 teaspoon sugar in 60ml water; let
525ml warm water stand for 10 minutes.
2 teaspoons salt
750g plain flour Add salt and remaining water to yeast
'Tiger' paste mixture. Stir in 400g of the flour; beat
7g sachet of active dried yeast until smooth. Add enough remaining
Warm water flour to form a soft dough. Turn onto a
1 teaspoon sugar floured surface; knead until smooth and
A pinch of salt elastic, about 6 to 8 minutes. Place
7 teaspoon sesame oil dough in an oiled bowl, turning once to
60g rice flour grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
Put into a bowl the rice flour, salt, sugar,
yeast, sesame oil and water and mix well
to make a thin paste

Punch dough down; shape into two
loaves. Place in two oiled 1kg loaf tins.
Cover with the 'tiger paste' (I gently
brush it on liberally with a pastry brush).
Cover and let rise until doubled, about 1
hour.
Bake at 180 C / Gas mark 4 for 35 to 40
minutes. You'll see the 'tiger markings'
appear on the crust as it bakes. Once
bread is done, remove from tins and
cool on wire racks.