Knock back the dough and knead for a further 5 minutes on a floured board until it feels soft and pliable. Place in an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour or until doubled in size. Turn the dough out onto a floured board and knead for 5 minutes or until it is smooth and elastic. Add the warm water a little at a time, mixing well until the dough comes away from the sides of the bowl. Mix the flour, sugar, salt and yeast in a large bowl and make a well in the centre. The bread was made today and we enjoyed it as part of a light lunch (our main meal this Sunday is tonight) with a delightful new recipe I will be sharing soon, English Garden Salad with Cheese and Eggs. My random page was “73” and at first I was disappointed as I wanted to make the recipe on page 72, which was a tasty Cheese and Potato Rolls recipe…….but, I didn’t cheat, and Tiger Bread it was.
Having piled all my bread cookbooks onto a table, I selected one at random and was pleased to have grabbed the book “Traditional Bread Making” (Discover the art of creating classic and speciality breads) by Eve Parker. I was pleased as the book was a present for Christmas and I have not had time to make anything from it yet, even thought it’s a lovely little book. In the UK, supermarket chain Sainsbury’s markets the product under the name “giraffe bread”.īut back to my bread now and where I found the recipe. In the USA, it is generally sold as “Dutch crunch”, though recently, some stores have begun to sell it as “Dutch crust”. The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol (translation: tiger roll), and where it has been sold at least since the early 1970s. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread. It has a crusty exterior, but is soft inside. The rice paste crust also gives the bread a distinctive flavour. The paste dries and cracks during the baking process. The bread is generally made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. Within the United States, it is popular in the San Francisco Bay Area (as “Dutch crunch”), but it is not well-known elsewhere. Tiger bread (also sold as Dutch crunch in the USA, tijgerbrood or tijgerbol in Netherlands) is the commercial name for a loaf of bread which has a unique mottled crust. Sainsbury’s Giraffe Bread (Image Sainsbury’s) I hadn’t chosen to make tiger bread, it was what the “Baking Gods” chose for me when I randomly opened a page from a pile of bread cookbooks, as part of dashing Dom’s (Belleau Kitchen) Random Recipes challenge. It sliced like a dream and had a subtle sesame flavour, which gives a good tiger bread its growl. The texture and taste was exactly the same as the tiger bread I buy from my local supermarket bakery, but much better…….with a better crust I thought. Whether you call them hoagies, heroes, tunnels or subs, you and your customers will love our bread.What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipeįor the well initiated tiger bread fans amongst you, it will be apparent from my photos that my bread was neither stripy (as in tiger bread) or patchwork (as in giraffe bread), it was in fact very pale and mottled, and that is my fault completely, as with the absence of rice flour in the pantry and with it being Sunday (limited shop opening hours), I blithely said “rice flour, shmice flour – corn flour will do”!! However, what this bread lacked in stripes and patches was more than made up in flavour, it WAS indeed JUST like a “proper” loaf of tiger bread and was delicious.
Your bakery will be able to offer many different products using our dough. That’s because our frozen bread dough is so versatile. We offer many different types and sizes of bread. Don’t worry: you still bake the bread in house to give your customers that fresh baked bread smell they love! Customers will receive a consistent menu item each and every time – ensuring they’ll be back for more. With our frozen bread products, we can assure you quality and taste will not be compromised. Purchasing from DeIorio’s will save your bakery time and money, while still giving your customers a product they love. This allows you to create a consistent product that will reduce waste and minimize downtime in your bakery. It’s high in protein and specifically chosen because of it’s high quality grains and roots. What’s our secret? One secret is the flour we use! We only use naturally matured, unbleached wheat flour. Why not trust a frozen bread dough manufacturer like DeIorio’s? After all, we have been producing breads, tunnels, sub rolls and more since 1924! Bakeries want to be known for their bread.
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