Sunday, 12 August 2012
I love Tiger Bread! It's a loaf with a special coating on which you can get in the fresh bakery section of the major supermarkets here in UK. A distinctive aroma which reminds me of toasted Marmite which means it's yummy in my opinion! It has a lovely crackly crust which is usually on bloomer shaped bread. I've seen a supermarket call its Tiger Rolls, Tiger Paws! The baguettes are Tiger Tails of course! :D
One supermarket chain changed the name to Giraffe bread after a little girl wrote in saying it resembled giraffe more than tiger. She's not wrong!
Seeing this recipe posted on Jo's Blue Aga, I had to give it a try. I follow Jo on her Facebook page too :) As well as entering her monthly baking competitions!
With a cupboard stocked with strong flour (for bread baking) and a fresh packet of dried yeast I thought I was good to go. I assumed I had rice flour in but my luck was out. Rice flour is the magic topping ingredient here too! I had everything but that! Plain flour; self-raising; gluten-free flour; tapioca flour; potato starch, glutinous rice flour and cornflour! None of which I have seen suggested on the internet as a substitute for rice flour!
Determined to try Tiger Bread, I thought I'd grind my own. First I used the food processor attachment on my electric hand blender. Next, good ol' mortar and pestle. Finally, the coffee grinder which has never ground a single coffee bean in it's life of sitting on the kitchen shelf looking pretty! After sieving the flour through it resembled semolina you roll pizza dough out with. I still gave it a try but only made a quarter of the topping. I used this to spread on one of my loaves which was proving nicely after my battle trying grind rice grains! The other loaf I left plain in case the home-ground rice flour topping was a complete disaster!
The resulting bread was definitely not like the Tiger Bread you buy in shops. It lacked the toasty aroma and I struggle to get the nice crunchy crust on my home baked loaves. It also didn't crackle very much. Despite all that, it was a very nice tasting loaf, soft and springy. It's amazing what 'still within date' dried yeast can do compared with 'hiding in the cupboard too long' yeast can do!