Tiger Bread
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Tiger Bread

Martin

Ingredients

10 servings
  1. bread
  2. 500 grams strong white flour
  3. 350 ml water
  4. 1 1/2 tsp fast action dried yeast
  5. 9 grams salt
  6. 1 tbsp olive oil
  7. tiger paste
  8. 60 grams rice flour
  9. 1/2 tsp active dry yeast
  10. 65 ml water
  11. 1 tsp sugar
  12. 1 1/2 tsp sesame oil

Steps

2 hours
  1. Mix together the ingredients for the tiger paste, cover and set aside. This will keep in the fridge for several days and is enough for 2 loaves this size

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  2. Mix together the dough ingredients, keeping the salt and yeast separate until the water is added

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  3. Bring together into a dough and knead well on a lightly oiled surface until very smooth and elastic

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  4. Leave to prove, covered in an oiled bowl until doubled in size- around 45 mins to an hour

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  5. Knock the dough back, shape into the desired shape and place on a floured baking tray (or pizza tray)

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  6. Turn on the oven and set to 220C

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  7. Brush the tiger paste over the dough in a thick, smooth layer

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  8. Cover the dough and leave to double in size (or more) again. 30-60 mins depending on room temperature

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  9. Bake for 10 mins at 220 then turn down to 200 and bake for a further 10-20. It should be cooked after 10 so after that it is a matter of colouring. After about 15 mins it should look like the picture

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  10. Remove from oven, place on a rack to cool for at least 30 mins before cutting.

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