Tiger bread
Tiger Bread[edit | edit source]
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Tiger bread, also known as Dutch crunch, is a type of bread that is characterized by its mottled crust. The bread is typically made from a white loaf that has a unique, crunchy crust created by applying a rice paste to the surface before baking. This paste dries and cracks during the baking process, resulting in a pattern that resembles the stripes of a tiger, hence the name.
History[edit | edit source]
Tiger bread originated in the Netherlands, where it is known as "tijgerbrood" or "tijgerbol" (tiger roll). The bread became popular in the 1970s and has since spread to other countries, including the United Kingdom and the United States. In the UK, it is sometimes referred to as "giraffe bread" due to a suggestion made by a young customer to a supermarket chain, who thought the pattern resembled a giraffe's coat more than a tiger's stripes.
Preparation[edit | edit source]
The preparation of tiger bread involves making a standard white bread dough, which is then shaped into loaves or rolls. Before baking, a paste made from rice flour, water, sugar, oil, and yeast is applied to the surface of the dough. As the bread bakes, the paste dries and cracks, creating the distinctive pattern.
The rice paste is crucial to achieving the desired texture and appearance. The rice flour does not contain gluten, which allows it to crack and form the characteristic pattern without affecting the rise of the bread itself.
Variations[edit | edit source]
While the traditional tiger bread is made with white flour, variations can include whole wheat or multigrain flours. Some bakers may add seeds or herbs to the rice paste for additional flavor and texture.
Serving Suggestions[edit | edit source]
Tiger bread is versatile and can be used in a variety of ways. It is commonly sliced and used for sandwiches, or served as a side with soups and stews. The crunchy crust and soft interior make it a popular choice for many.
Cultural Significance[edit | edit source]
In the Netherlands, tiger bread is a staple in many households and bakeries. It is often enjoyed as part of a traditional Dutch breakfast or lunch, served with cheese, cold cuts, or sweet spreads.
Related Pages[edit | edit source]
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