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Saturday, 23 May 2015

Tiger Bread

Or should that be Giraffe Bread? !

I used a recipe from 'timetocookonline', and made slight variations.

I really identified with the author's approach to bread making: I mostly make bread dough in the breadmaker leaving it to prove (rise) and shape it afterwards.

I would have made it with half wholemeal bread flour but we didn't have any! You could of course make this by hand - it's really not hard - some good basic instructions are found here. Just substitute these ingredients for Mr Hollywood's and you'll be fine!

Basic White Bread Dough
625g strong white bread flour
10g easy blend yeast  (I use this)
1tsp sugar
1tsp salt
2tbs oil
400ml water

Put the ingredients into your bread-machine in whatever order is specified for your machine.

Set it to ‘dough’ (mine says ‘pizza’) and press start. When finished, place dough in a large oiled bowl. 

As soon as the machine starts, mix the topping.

Tiger Bread Paste
210ml warm water
180g rice flour
1 sachet easy blend yeast
2tbs toasted sesame oil (I happened to have this and it does add a nice flavour but it wouldn't hurt to use bog standard oil)
2tbs sugar
1/2 tsp salt

Mix all ingredients together in a small bowl. Cover and leave to rise. The original recipe said the eventual consistency should be of double cream, and to get this I definitely needed the extra water.

Shaping the rolls
Now unless my family is not very greedy (unlikely), shaping this dough into just 8 rolls would result in MASSIVE rolls. Ok for burgers maybe? I would suggest splitting the dough in two, then shaping one half into a loaf and the other into 8 rolls. You could of course do all rolls. I tried a loaf and 6 rolls and possibly the rolls were a bit big (hubby doen't think so).

Split the dough into two.

Using a floured surface (chopping board), shape one half into a sausage shape and place in the middle of a greased baking tray (or use the baking tray liner things from Lakeland - they're failsafe and reusable).

With the other half of the dough, gently roll it out into a sausage shape and cut into 8 roughly even pieces. Shape each one into a ball and leave more space than you think between each one on the baking sheet. Use your largest baking sheet!

Leave the dough to prove for about 15 minutes.

After 15 minutes, give the paste a good stir and GENTLY paint it into the bread/rolls. I used a silicone brush as suggested, a cleaner way than a traditional pastry brush.

Turn the oven on to preheat it: 200°C (180°C Fan)

Leave the rolls to prove for another 15 minutes whilst the oven is heating up.

Place in the oven for 20 minutes, turning the sheets around halfway through cooking time. You might find they need an extra 5 minutes to go brown enough.

(The original recipe suggested 15 minutes total cooking time, turning baking sheets around after 10 minutes. However, I found this to be nowhere near long enough.)

Turn out onto a wire rack and leave until cool enough to handle.

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