Tiger Bread (Giraffe Bread)

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

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

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

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.