Baking · serves 2

Tiger Loaf

A rice flour paste painted on before baking. It cracks into the tiger pattern.

110 min A proper cook Vegetarian

Ingredients

  • 300ml lukewarm water
  • 7g dried yeast
  • 500g strong white bread flour
  • 1 1/2 tsp caster sugar
  • 1 1/2 tsp salt
  • 1 tbsp butter, softened
  • Topping: 75g rice flour, 90ml lukewarm water, 1/2 tsp dried yeast, 1/2 tbsp caster sugar, 1/2 tbsp sunflower oil, a pinch of salt

Method

  1. Bloom the yeast in the water, 5 minutes.
  2. Mix flour, sugar and salt, rub in the butter to fine breadcrumbs.
  3. Yeast water in, mixed to a rough dough, then kneaded 10 minutes until smooth.
  4. Prove 1 hour until doubled. Knock back, shape into a loaf, and prove on a floured tray.
  5. Mix the topping into a thick paste and leave it 20 minutes to activate.
  6. Paint it over the risen loaf in a thick, even layer just before baking. Thin paste won't crack.
  7. 220°C for 15 minutes, then 200°C for 20 minutes.

Questions people ask about Tiger Loaf

How long does Tiger Loaf take?

About 110 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Tiger Loaf?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Tiger Loaf ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Tiger Loaf vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Tiger Loaf?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Tiger Loaf?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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