Tiger (giraffe!) Bread
Ingredients
- A Little Extra Flour (for Dusting)
- 1 Tsp Sugar
- 50 G Rice Flour
- Pinch Salt
- 1 Tsp Sunflower Or Vegetable Oil
- 3/4 Tsp Fast Action Dried Yeast
- A Little Extra Sunflower Or Vegetable Oil (for Oiling)
- 2 Tsp Salt
- 450 G Strong White Bread Flour**
- 275 Ml Warm Water (37-40 C)
- 7 G Sachet Or 15 G Fast Action Dried Yeast* Or Fresh Yeast
- 50-75 Ml Warm Water
Accompaniment
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Description
A tasty bread with an attractive crust. Most children love it. Easy to make with only one rise (less than an hour) and 30 minutes in the oven.
Method
-
1
Dough
Put the flour, yeast (if using fresh, rub it in as if making a crumble) and salt in a mixing bowl, stir together, then mix in the water. Bring together into a dough and then knead by hand on a floured surface for about 10 minutes. Alternatively, use a stand mixer with a dough hook to 'knead' for 6-8 minutes. After kneading, the dough should be smooth and elastic, and when you poke it with your finger, the dough springs back. Knead for another minute or two if needed.
Lightly oil a baking sheet. Form the dough into a ball, or a bloomer shape, and place on the baking tray. Lightly oil some cling film and cover the dough with it so that it is completely covered, but it is loose enough for the dough to expand. Put in a warm place for about 40 minutes until risen.
Topping
Meanwhile, make the topping by mixing together the rice flour, 1/2 tsp yeast, 1 tsp sugar, pinch of salt, 1 tsp oil and 50 ml water. Mix to a paste with the consistency of thick double cream, adding more water if necessary. If you add too much, just add a little extra rice flour.
Cover with cling film and put in a warm place next to the bread.
When the bread has risen (by at least 50%, if not doubled). Again, you can poke it gently to check it springs back. Preheat the oven to 200 degrees C.
With your hands, smooth the paste all over the top and sides of the bread.
Bake for 25 to 30 minutes by which time it should be golden with a beautiful cracked crust (the magic for children when they come back to the oven). When you tap the bottom of the loaf, it should sound hollow. Mine needed 30 minutes.
Leave to cool for at least 5 minutes on a wire rack before eating warm, or leave to cool completely.
Chef's Tips
* Please note that if you choose to use dried yeast, this requires fast action dried yeast, also known as instant yeast. If you only have 'active dried yeast', check the instructions on the packet as it may need dissolving in water, either with or without sugar, first. (Note added after feedback in comments below).
**The original recipe suggests you can use 400 g white bread flour and 50 g wholemeal bread flour. I have used all white and also 375g / 75 g, both with good results. Vary according to your taste.
This is a fast rising loaf in a warm place. However, if not warm enough (28 - 32 degrees C), it may take a little longer.
You could form into 6 rolls instead, but will probably need to increase (double?) the amount of paste, and bake for around 18 to 20 minutes. I will update when I have tried this.
Wonderful warm with butter, but also good when cooled, and keeps well, as well as making great toast. My husband tells me it is perfect for bacon sandwiches!
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Made again at the weekend and was successful, so I think the issue that Mez had was probably to do with the yeast and, again, I am sorry for any confusion.
Oh no Mez! I am so sorry to hear that. I have made this Lorraine Pascale recipe (slightly adapted here) a number of times, with both fast action dried yeast and with fresh yeast (crumbled in without the use of sugar or dissolving with water and sugar) and it has always worked. Did you use fast action dried yeast (also known as instant yeast)? I am wondering if you used 'active dry yeast' in which case that may have been the issue as it needs dissolving first, unlike fast action / instant which can be mixed right into the dry ingredients. (In my experience, active dry yeast is not often found in the UK so I did not mention it here so as not to confuse things). Again, sorry this did not work for you today.
Sorry to inform you but this has been a complete disaster - dough been in warm place and hasn't risen. Thorough mix up with the recipe ingredients and I thought that sorting it would work but it hasn't. Looked at another recipe by Allinson and there is sugar in the dough mix and I have to admit I thought that the sugar was needed for the yeast to grow - could be wrong though.
Give it time. Fingers crossed!
Bread been in for 15mins and no sign if rising
I can't see two amounts of yeast in the dough. For clarification, is just 7 g fast action dried yeast in the dough and an additional 3/4 tsp in the topping. No sugar in dough - just 1 tsp in the topping. Hope it works for you. Enjoy your bread baking!
There are 2 fast action dried yeast amounts in the dough! Should there be any sugar in the dough also?
It looks like it has worked this time Mez.
Good point Mez. It also doesn't help that when the site was redesigned, the ingredients list order change automatically (originally the dough ingredients were first, then the topping ingredients). I have just tried to amend by creating two separate groups of ingredients, but it doesn't appear to have worked so I will try again and contact the team if needed. I have also separated out the method into sections which will hopefully make things clearer. Hope this helps.
I do think that the topping should be labelled and also the main recipe as it is a bit confusing. Only a small point but at least a beginner is in no doubt then what is needed for main recipe rather than have to draw a pretend line on the screen across where they separate. Just a simple addition and causes no hassle.
it is giraffe bread unless its stripy then its tiger bread