Good Idea to Preparing Tasty Tiger Bread
Wishing to eat Tiger Bread a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear instructions on producing a Tiger Bread like a famous chef made.
We hope you got insight from reading it, now let's go back to tiger bread recipe. You can have tiger bread using 12 ingredients and 10 steps. Here is how you achieve that.
To prepare an unforgettable Tiger Bread, here are the ingridients needed:
- Prepare of bread.
- Take 500 grams of strong white flour.
- Take 350 ml of water.
- Provide 1 1/2 tsp of fast action dried yeast.
- You need 9 grams of salt.
- Take 1 tbsp of olive oil.
- Take of tiger paste.
- Take 60 grams of rice flour.
- Prepare 1/2 tsp of active dry yeast.
- Provide 65 ml of water.
- You need 1 tsp of sugar.
- Take 1 1/2 tsp of sesame oil.
After readying the materials, next you are good to cook your tasty Tiger Bread by following the procedures below:
- 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.
- Mix together the dough ingredients, keeping the salt and yeast separate until the water is added.
- Bring together into a dough and knead well on a lightly oiled surface until very smooth and elastic.
- Leave to prove, covered in an oiled bowl until doubled in size- around 45 mins to an hour.
- Knock the dough back, shape into the desired shape and place on a floured baking tray (or pizza tray).
- Turn on the oven and set to 220C.
- Brush the tiger paste over the dough in a thick, smooth layer.
- Cover the dough and leave to double in size (or more) again. 30-60 mins depending on room temperature.
- 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.
- Remove from oven, place on a rack to cool for at least 30 mins before cutting..
Recipe : Tiger Bread
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