Step 1: Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.
Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.
Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.
Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into an oval shape. Flour a baking tray and place the dough on the baking tray.
Step 5: Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.
Step 6: Whilst the dough is proofing, mix together the topping ingredients, it should be a smooth thick consistency – if it is too thin add some more flour, if it is too thick add some more water.
Step 7: Using a pastry brush paint the topping onto the top and sides of the dough.
Step 8: Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked and the top all crackled.
Step 9: Leave the bread to cool on a wire rack. Now it's time to tuck in and enjoy your homemade tiger bread, oooh the small of freshly baked bread!
For a more traditional tiger bread flavour, swap the olive oil in the topping for sesame oil.
|Per Serving||Per 100 g / ml|
|Fat||3.12 g||3.12 g|
|Carbohydrate||41.85 g||41.85 g|
|Protein||6.80 g||6.80 g|
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