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tiger bread

Kingsmill 50/50 Tiger Bread

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2.731 stars based on 26 ratings

Tiger bread is famed for it’s beautiful golden mottled crust and delicious scent. Tiger bread (sometimes known as giraffe bread) is adored by children and adults alike, this is great news because using Kingsmill 50/50 bread flour, you have the fibre of wholemeal but the great taste of white. It’s also surprisingly easy to make.

Key Information

  • Prep:
  • Bake:
  • loaves:1
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Kingsmill 50/50 bread flour
  • 1½tsp 1 .5tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tbsp 1tbsp Butter softened
  • 1 1 Easy bake yeast sachet sachet (we use Allinson) Easy bake yeast sachet
  • 1½tsp 1 .5tsp Salt
  • 300ml 10⅛ fl oz Water warm

For the topping

  • 7g ⅜ oz Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
  • 1½tbsp 1 .5tbsp Oil vegetable
  • 75g 2¾ oz Rice ground
  • ½tbsp .5tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • pinch pinch Salt
  • 6tbsp 6tbsp Water warm

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Mix

     

    Mix together the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

    Ingredients for this step

    • 500g 17⅝ oz Kingsmill 50/50 bread flour
    • Yeast
    • Sugar
    • 6tbsp 6tbsp Water warm
  2. Classic mode Step 2

    Knead

    Tip onto a lightly floured surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    Rise

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. Classic mode Step 4

    Shape

    Knock back the dough by gently kneading just 5 times to get the air out. Shape into a smooth oval and sit on a floured baking sheet

  5. Classic mode Step 5

    Prove

    Cove the dough again wit ha clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200’c (fan 180’c, gas mark 6). Whisk all of the topping ingredients together until smooth. Leave this to rest for 10 minutes.

     

    Ingredients for this step

    • Yeast
    • 1½tbsp 1 .5tbsp Oil vegetable
    • 75g 2¾ oz Rice ground
    • ½tbsp .5tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • pinch pinch Salt
    • 6tbsp 6tbsp Water warm
  6. Classic mode Step 6

    Bake

    Spread the paste all over the top and sides of your loaf-use a palette knife or your hands. Bake for 35 minutes until it’s golden brown and crackled and when you tap the base, it sounds hollow. Cool on a wire rack.