TIGER BREAD
Ingredients
2 cups refined flour (maida) + for dusting
2 tsps fresh yeast
1 tsp + 2 tbsps castor sugar
½ tsp salt
2 tbsps milk
1 tsp olive oil
Paste
½ tsp fresh yeast
A pinch of castor sugar
2 tbsps rice flour
A pinch of salt
½ tbsp olive oil
Melted butter to brush
Method
1. Preheat the oven to 180˚C.
2. Take yeast in a small bowl, add 1 tsp sugar and 2 tbsps warm water. Mix well and set aside to activate.
3. Sieve 2 cups refined flour in a mixing bowl. Add remaining sugar, salt and whisk well.
4. Add the activated yeast in the flour mixture, add milk and add 1 cup water. Knead to a soft dough in an electric mixer attached with a hook attachment.
5. Stop machine and add olive oil in dough and knead again till soft.
6. Dust flour on worktop, place the dough and knead slightly and shape into an oblong shape.
7. Dust flour on a greased baking tray and place the dough on the tray. Cover with a damp muslin cloth and set aside to prove for 20-25 minutes.
8. For the paste, add the yeast, sugar, rice flour, salt, olive oil and 2 tbsps water in a bowl. Mix well to make a thick paste.
9. Apply the paste on bread with hand. Place the tray in the oven and bake for 15-20 minutes.
10. Remove and brush immediately with melted butter on all sides. Allow to cool down and transfer on a serving plate.
11. Slice and serve as required.
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