Few things are more inviting than the scent of homemade bread wafting through the house! Baking a delicious loaf of bread is an accomplishment since it takes care and practice to achieve the perfect balance of soft and crunchy. This is especially true when baking a unique recipe with a specific look like that of tiger bread!

Tiger Bread

Tiger bread, also called Dutch crunch or giraffe bread, is a Dutch bread known for its mottled, giraffe-like crust. This unique pattern is achieved by painting a layer of rice paste on the bread's surface before baking. This yummy bread is crispy on the outside and soft on the inside. Tiger bread is typically baked as a white bread bloomer loaf of bread roll, but it can be made in any shape.

In the Netherlands, where tiger bread originated, it goes by tijgerbrood or tijgerbolwhich means tiger roll. In San Francisco, this yummy bread is called Dutch Crunch Bread or Dutch Crunch Rolls for their distinctive crusty top. Tiger bread can be made in a loaf if you prefer, but this bread recipe opts for the traditional rolls, which yield maximum crunchiness with their smaller size.

How to Make Tiger Bread

tiger bread

Mix together water, milk, butter, salt, sugar, and yeast in a mixing bowl. Add in the whole wheat flour and 2 cups of the all-purpose flour. Mix together until a thick batter is formed. Insert the dough hook and add in the rest of the flour until the dough clings to the dough hook.

Knead dough on medium speed for 5 minutes. If you choose to mix by hand, add as much flour as possible with a wooden spoon, then knead the remaining flour. Continue kneading for 7-8 minutes with your hands until tiger bread dough is smooth and elastic.

Move to a lightly oiled bowl, flipping once to coat the dough. Cover the bowl with cling film and set it aside to rise in a warm place. Allow dough to rise until doubled in volume, which should take about an hour.

Put the dough onto a lightly floured surface, then divide into 8 equal-sized portions. Roll each piece into a ball and set it on a parchment-lined baking sheet. Cover the baking sheet with a damp towel and set it aside to rise for another 30 minutes.

While the rolls rise, prepare the toppings. Preheat the oven to 400 °F. Using a small bowl, add the oil to the warm water and add in the dry ingredients. Whisk together until fully combined, and set aside for about 20 minutes, until the topping is bubbly.

Brush the topping onto the rolls, spreading generously. Allow them to rise for another 20 minutes. Then place into the oven and bake until golden brown, 20-25 minutes. Cool on a wire rack at room temperature, then enjoy your crispy tiger bread rolls!

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Tiger Bread 

Prep Time: 30 minutes | Cook Time: 25 minutes

large rolls

INGREDIENTS

  • Bread Flour
  • 1/2 cup water, slightly warmer than body temp
  • 1 cup whole milk, slightly warmer than body temp
  • 1 tablespoon melted butter
  • 1 tablespoon sugar
  • 1.5 teaspoons salt
  • 1 1/4 oz packet dry yeast
  • 1/2 cup whole wheat flour
  • 3 cups all-purpose flour
  • Topping
  • 1 cup rice flour
  • 1 1/4 oz packet dry yeast
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon Vegetable oil
  • 3/4 cup warm water

Instructions

Mix together water, milk, butter, salt, sugar and yeast in a mixing bowl. Add in the whole wheat flour and 2 cups of the all purpose flour. Mix together until a thick batter is formed. Insert the dough hook and add in the rest of the flour until the dough clings to the dough hook.

Knead dough on medium speed for 5 minutes. If you choose to mix by hand, add as much flour as possible with a wooden spoon, then knead the remaining flour. Continue kneading for 7-8 minutes with your hands until tiger bread dough is smooth and elastic.

Move to a lightly oiled bowl, flipping once to coat dough. Cover the bowl with cling film and set aside to rise in a warm place. Allow dough to rise until doubled in volume, about an hour. 

Put the dough onto a lightly floured surface, then divide into 8 equal-sized portions. Roll each piece into a ball and set on a parchment lined baking sheet. Cover the baking sheet with a damp towel and set aside to rise for another 30 minutes.

While the rolls rise, prepare the toppings. Preheat the oven to 400 °F. Using a small bowl, add the oil to the warm water and add in the dry ingredients. Whisk together until fully combined, and set aside for about 20 minutes, until the topping is bubbly. 

Brush the topping onto the rolls, spreading generously. Allow them to rise another 20 minutes. Then place into the oven and bake until golden brown, 20-25 minutes. Cool on a wire rack at room temperature.