Food recipes
Tiger Bread
Tiger Bread Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic leavening agents, yeast, baker's, active dry salt, table oil, olive, salad or cooking rice flour, white, unenriched leavenin...
Tiger Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, sesame, salad or cooking
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, sesame, salad or cooking
Directions:
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.