What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
What’s in a Name?
Tiger Bread, Giraffe Bread or Dutch Crunch
– Tiger Bread Recipe –
What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
For 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. 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. It sliced like a dream and had a subtle sesame flavour, which gives a good tiger bread its growl. 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.
What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
Tiger bread – what’s in a name; well, Sainsbury’s recently changed the name from tiger bread to giraffe bread, after a letter from a young customer and a subsequent on-line petition asking it to be changed – it seems that bread naming is a VERY serious business! The naming of this bread becomes even more fascinating, and here’s what I found out when I delved into it deeper:
Sainsbury’s Giraffe Bread (Image Sainsbury’s)
Tiger bread
Origin:
Place of origin Netherlands
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. Within the United States, it is popular in the San Francisco Bay Area (as “Dutch crunch”), but it is not well-known elsewhere.
Crust:
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. The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. 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.
Other names:
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. In the USA, it is generally sold as “Dutch crunch”, though recently, some stores have begun to sell it as “Dutch crust”. In the UK, supermarket chain Sainsbury’s markets the product under the name “giraffe bread”.
From Wikipedia, the free encyclopedia
But back to my bread now and where I found the recipe. 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. 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. 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.
What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
The recipe was excellent, as the crumb inside was spot-on, but DON’T do what I did, do NOT use any other flour other than rice flour, otherwise you will have an anaemic mottled finish as I did – even if the crumb, texture and taste was amazingly good, it was a shame to lose the “stripes” or “patches” that would have made my bread look even better. I am sending some of this bread over to Dom as a virtual “get well soon” offering, as he is languishing in hospital right now and I hope he gets better very soon……..that’s all for today, DO try this recipe, it is excellent – see you later with my new salad recipe, some more 5:2 diet recipes and much more, have a relaxing Sunday, Karen.
What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
Tiger Bread (Giraffe Bread)
Print recipe
| Serves | 1 large loaf of bread |
| Prep time | 1 hour, 45 minutes |
| Cook time | 30 minutes |
| Total time | 2 hours, 15 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
| Region | British |
| From book | Traditional Bread Making by Eve Parker |
Ingredients
Bread
- 450g (1lb) strong white bread flour
- 3 teaspoons sugar
- 2 teaspoons salt
- 1 sachet easy-blend yeast
- 300ml (1/2 pint) warm water
Glaze
- 2 tablespoons rice flour
- 2 tablespoons sesame oil
Note
A delicious home-made version of the popular bread, Tiger Bread, or as as Sainsbury's call it, Giraffe Bread. Easy to make at home and so much better than the supermarket or large commercial bakery versions. Taken from the book: Traditional Bread Making by Eve Parker
Directions
| Step 1 | Mix the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Add the warm water a little at a time, mixing well until the dough comes away from the sides of the bowl. |
| Step 2 | Turn the dough out onto a floured board and knead for 5 minutes or until it is smooth and elastic. Place in an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour or until doubled in size. |
| Step 3 | Knock back the dough and knead for a further 5 minutes on a floured board until it feels soft and pliable. Shape the dough into a large oval (bloomer shape) and place it on a greased baking sheet. |
| Step 4 | Mix the rice flour and sesame oil together to form a soft paste. Using a knife, spread the paste over the top of the loaf until it covers the surface. Cover with a damp tea towel and leave to rise for 10 to 15 minutes or until it has doubled in size. |
| Step 5 | Bake in a pre-heated oven (220C/425F/Gas Mark 7) for 25 to 30 minutes or until the rice flour topping has gone brown and has started to crack. |
| Step 6 | Remove from the oven and allow to cool on a wire rack. |
What’s in a Name? Tiger Bread, Giraffe Bread or Dutch Crunch – Tiger Bread Recipe
With thanks to Garden Trading for sending me the lovely Bread Bin in Clay (£28:00) for review – I love the style, colour and size of it – it is perfect for all my home-made bread requirements. I will be featuring it again, but wanted to highlight in today’s post as I am storing my tiger bread in it!
Tiger Bread and Garden Trading Bread Bin
Elizabeth says
I’m going to have to try this, using rice flour of course! I think my kids will be impressed by it. 🙂
Karen S says
Thanks Elizabeth! It was disaster for many reasons, no rice flour and then trying to knead with my thumb all bound up after I cut it……but, it DID taste wonderful though. Karen
Alicia (foodycat) says
It has a beautiful crumb! Even if the crust wasn’t as stripy as desired. We call it tiger bread in Australia too.
Karen says
Thanks Alicia, interesting to see that Tiger Bread is truly global and you also have it in Australia too…..have you ever tried to make it? Karen
Paula says
Thanks for sharing this recipe, I’ve just printed it out to try it soon as I’m a big fan of homemade bread.
Karen says
Glad to share it, the bread is absolutely delicious, despite my lack of stripes!
patricia (La Chatte Gitane) says
What I use instead of rice flour is what we call “chapelure” which are dried/toasted very fine breadcrumbs. It works a treat, if you don’t have rice flour.
Karen says
That’s brilliant advice thanks, and as I am in France right now, I have a box of Chapelure in the pantry, so I will have a go with that next time. Thanks! Karen
patricia (La Chatte Gitane) says
So !
You need chapelure. Soak in lukewarm water with a litlle bit of yeast and a pinch or two of sugar and sesame oil. Sorry, I don’t have exact measurements as I am a make-it-up-as-I-go-along cook.
I’ve done it many times like this and it works very well. The flavours are even better than shop bought tiger bread.
Karen says
Thanks! I have just got back from SuperU where I bought MORE chapelure! Karen
Mamacook says
You also need some seasoning in the paste. Some bakers use a paste which also contains L-Cysteine in it which you’ll never get in the supermarket! Best bet might be to get hold of some tiger paste from a bakery supplier. If it was just a case of rice flour and sesame oil, bakers would make it themselves, they don’t.
Karen says
Thanks so much for your helpful advice…..I will try seeing if I can get hold of some “tiger paste”, as it seemed odd that paste didn’t work just a tiny bit! Karen
Victoria Lee says
Do you know, I adore Tiger Bread, and yet had no idea how it was made or what ingredients it contained until I read this post. I do however have a dusty bottle of sesame oil languishing in the back of my cupboard – I think I just found out what to do with it!
The Pantry Door
Liz Thomas says
I’ve just saved this, it sounds great. I normally make all our bread but my oven packed up on me a couple of months ago and I really can’t afford a new one right now. I miss it so much!
But I will be trying it soon I hope!
Cheers!
Liz
Dom says
Ahhhh thanks Karen. It’s one if my favourite breads and the moment I’m properly feeling up to it ill make a loaf in your honour. Crust aside yours is a stunner isn’t it? The PERFECT texture and I love the idea of that crunchy crust. I’m currently on liquids only for two days but when my diet changes feel free to send me a loaf! Thanks for entering xxx
Denise says
That’s why you never judge a book by its cover – not as glam on the outside but looks pretty darn good sliced.
Janice says
I’ve always wondered why it was called Tiger Bread, but I don’t think I have ever bought it. Your version looks great and I’m sure it tastes better than shop bought.
Martina Pichova says
I love Tiger Bread, I buy it as a treat from our local bakery…
Susie Clayton says
What a fascinating post!!! I shall definitely be giving this a go. My husband has a newly acquired love of bread making, so I’ll give him this recipe and see how it goes. I’m one of those foodies who just so happens to have Rice Flour in the cupboard…….
Rory Campion says
This looks lovely, must give it a go
Rachel Blackburn says
I’m definitely going to give it a go. we love tiger/giraffe bread 🙂
Tracy Nixon says
Grrrrrrreat! Shared via G+
Kate says
Mine is just out of the oven, looks good but the glaze nowhere resembles tiger bread, BUT I am wondering if anyone else has found this.
I followed the recipe to the letter but the glaze was pourable, no way could it be spread with a knife as recommended, so perhaps the amount of oil needs reducing? I will try it next time to see if the glaze cracks rather than the crust.
I have just found your blog and an enjoying it very much – Thank you.
Kate in Australia
Karen says
Thanks Kate! My glaze WAS spreadable and not runny, but, as you can see, it was NOT tiger bread as I know it anyway! But, I hope you will enjoy the bread, as we LOVED it and the crumb and slight sesame seed oil taste was just divine! Thanks so much for your lovely comments too Kate! Karen 🙂
Karen says
Forgot to say, are Aussie tablespoons different to UK ones? Maybe different – a UK tablespoon is 30mls, if it is still too runny, add more rice flour instead of reducing oil, as the oil gives such a lovely taste! K xxx
Kate says
Thanks Karen
The bread is excellent and disappeared at speed, my grandsons and their friends are calling it zoo bread.
Next time I will add flour to oil to get a spreadable consistency, an obvious solution but I always tread carefully with new recipes before I start tweaking.
Kate in Australia
Maya Russell says
Love the names but more like giraffe bread than tiger. 🙂
Tracy Nixon says
Tweeted the tiger! We love it in our family!
Maya Russell says
Tweeted to share: https://twitter.com/maisietoo/status/343252288430804992
Galina V says
Maybe your was a puma bread or white tiger bread. 🙂 Looks delicious
Herbert Appleby says
nothing beats the aroma and taste of fresh home baked bread, I just don’t have the time to do the cooking. I wonder if this kind of loaf can be done in a bread maker?
Tracy Nixon says
Google +’d! Cannot beat a crisp sandwich made with Tiger Bread!
aj says
Very interesting read
Lisa Williams says
such a great bread 🙂 That salad looks fab too 🙂
Tracy Nixon says
Mmmmm tiger bread on a picnic with butter and crisps!
Rachel B says
lovely! am sharing via twitter again 🙂
stephanie lovatt says
love tiger bread
Tracy Nixon says
Shared on facebook! Thanking you!
caroline says
I do buy tiger bread but I’d never known until now what gave the top it’s distinctive crust! Thanks
Helen Humphries says
Whatever you call it the crust on this looks delicious and the bread so soft, I am drooling at the prospect.
Ella Dublin says
Need to make some, I love tiger bread.. Shared 🙂
Jayne Sullivan says
Thank you for the post. I usually tend to buy the Tiger bread in ASDA. I may try to make some.
Liz says
Tiger bread is always popular with my kids.
Hazel Christopher says
I’ve never tried making my own bread before but would love to try this out as love Tiger Bread 🙂
lorraine stone says
We love Tiger bread – when we go to the supermarket we try to get a loaf with lots of tiger on it! 🙂