Tiger Bread

I really enjoyed making this loaf. The results were so professional too! I thinks it’s important to use sesame seed oil as it really makes it tasty. One of the tips I’d picked up from reviews was to add a teaspoon of marmite to the topping. I am pleased I did this as it added extra flavour but it was not obvious that it tasted of marmite. Thank you.

Tastes great, as good as supermarket, the underlying bread is really soft and light. A great alternative to sourdough with a lot less prep needed.

Have made this twice now, first as directed but second time I baked it in a loaf tin. Turned out lovely each time but the topping crumbles off when cutting, any suggestions how to avoid this would be appreciated

have made this loaf three times now it is almost perfect i have modified it slightly by using 475grams of white flour and 50 grams light malt house flour and a extra half a tsp of sugar all other ingredients as per recipe knead for 12min with doe hook if kneading by hand use 450 grams of white flour and 25grams for dusting when kneading

I love making bread, to cheat a little, I let the butter slowly melt in the 300ml of water. It saves the fiddly job of rubbing the butter into the flour. It turns out just fine.

The bread as always is perfect, but my paste was a lot thinner then what it looked in the video! I did add a little more rice flour to thicken it up. The final product was very nice for my first attempt. I will be baking it again or so the wife tells me.