Tiger Loaf©


  • 17.6oz-500g strong white bread flour (sifted)
  • 0.2oz-7g fast action yeast
  • 2 teaspoons caster sugar
  • 2 teaspoons salt
  • 11.8 fl oz-350ml warm water
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon vegetable oil with small pinch of sesame seeds
  • Dusting of strong white bread flour for kneading
  • ½ teaspoon sea salt
  • 1.7oz-50g rice flour
  • 0.1oz-3.5g fast action yeast
  • 1 teaspoon golden caster sugar
  • 1 teaspoon yeast extract
  • ½ tablespoon melted butter
  • 1.6fl oz-50ml warm water


  1. In a large mixing bowl, mix together the flour, yeast, sugar, white pepper, cayenne pepper and salt. Set to one side
  2. Add the warm water and stir. Using an electric stand mixer with a dough hook attachment, set on a low speed and knead for 10 minutes
  3. Meanwhile, lightly grease a separate large mixing bowl with the oil and sesame seeds. Place the dough into the oiled mixing bowl. Cover with cling-film and leave for 1 hour in a warm place until it has doubled in size
  4. Remove the dough from the bowl and knead a couple more times on a floured surface to knock the air out of it (approx. 1 minute)
  5. Lightly grease a 2llb/ 24x15cm loaf tin and gently press the dough into it. Re-cover the tin with the cling-film and leave to double in size once more for a further hour.
  6. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Make the bread topping by combining all the ingredients into a small mixing bowl. Brush the top of the dough generously with the topping.
  7. Pop into the oven for 30 minutes. Remove from the oven and brush more topping on top and pop back into the oven for a final 10 minutes until golden and crusty
  8. Remove from the tin and allow to cool completely on a baking rack. Cut with a bread knife and serve.

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