The crunchy texture of the topping and its slightly sweet flavour makes for an addictive contrast to the soft, light bread. Written down, it sounds boringly simple. On a baker's shelves, it's impossible to walk past that smell without grabbing a loaf or five.
The nearest Asda is miiiiiles away from me now, so I set out to create my own Tiger Bread. I rapidly discovered that this is a mystery that has gripped the internet - Google 'tiger bread recipe' to plough through pages of forum messages from people desperately swapping tips and ideas. After some trial and error, I've come up with my own version. The bread recipe is slightly adapted from this basic white loaf, but you could use your own favourite recipe as long as you include sesame oil. You can find rice flour in a health food shop or the gluten-free section of a supermarket.
- 500g strong white flour
- 2 tsp salt
- 1 sachet (7g) dried yeast
- 3 tbsp sesame oil
- 300ml luke-warm water
- 100g rice flour
- 1 tsp dried yeast
- 1/2 tsp salt
- 1 tsp sugar
- 150ml luke-warm water
- Start by preparing the dough. Add the flour, salt and yeast to a large bowl, pour in the oil and rub it in.
- Make a well in the middle and gradually add the water, pulling a little more of the flour mix in as you go. When it forms a rough ball, tip it out onto a lightly floured surface and knead for about 10 minutes until smooth and stretchy. Pop into an oiled bowl, cover with cling film and leave for around an hour, until doubled in size.
- Make the tiger topping by stirring all the ingredients together. Leave for 15 minutes. Add more water if it looks too thick.
- Heat the oven to 240C/gas mark 9.
- When the dough has risen enough, knock it down and briefly knead it. Shape into a round on a lightly oiled baking tray and brush on the topping with a pastry brush. Leave to rise for another 20 minutes.
- Bake your loaf in the oven for 10 minutes at 240C, then turn the oven down to 200C and bake for a further 10 minutes.
- Your loaf is done when you turn it over, tap on the bottom and it sounds hollow. Leave to cool for as long as you can bear, then rip apart with your bare hands and devour in a single setting.