Tiger Bread

• 500 grams strong white flour
• 350 ml water
• 1 1/2 tsp fast action dried yeast
• 9 grams salt
• 1 tbsp olive oil
• 60 grams rice flour
• 1/2 tsp active dry yeast
• 65 ml water
• 1 tsp sugar
• 1 1/2 tsp sesame oil

1. Mix together the ingredients for the tiger paste, cover and set aside.
2. This will keep in the fridge for several days and is enough for 2 loaves this size
3. Mix together the dough ingredients, keeping the salt and yeast separate until the water is added
4. Bring together into a dough and knead well on a lightly oiled surface until very smooth and elastic
5. Leave to prove, covered in an oiled bowl until doubled in size- around 45 mins to an hour
6. Knock the dough back, shape into the desired shape and place on a floured baking tray (or pizza tray)
7. Turn on the oven and set to 220C
8. Brush the tiger paste over the dough in a thick, smooth layer
9. Cover the dough and leave to double in size (or more) again.
10. 30-60 mins depending on room temperature
11. Bake for 10 mins at 220 then turn down to 200 and bake for a further 10-20.
12. It should be cooked after 10 so after that it is a matter of colouring.
13. After about 15 mins it should look like the picture
14. Remove from oven, place on a rack to cool for at least 30 mins before cutting.

water, yeast, salt, olive oil, rice flour, active dry yeast, water, sugar, sesame oil

Taken from cookpad.com/us/recipes/360448-tiger-bread (may not work)