DOCUMENT

108 Tiger bread Makes one 15-slice loaf | Preparation time: 125 minutes Ingredients For the bread: 15 g fresh yeast 300 ml water | lukewarm 500 g plain white flour 2 tsp. salt 20 g butter For the topping: 100 g rice flour 125 ml water 1 tsp. caster sugar 5 g dried yeast Accessories: Loaf tin, 25 cm long Rack Preparation Stir the yeast into the water to dissolve it. Add to the flour, salt and butter, and knead to form a smooth dough. Shape the dough into a ball and leave it to prove in a covered bowl at room temperature for 30 minutes. In the meantime, mix together the ingredients for the topping, cover and leave to prove at room temperature for 30 minutes. Then roll out the dough into a 30 cm square. Fold in 2 sides so they meet in the middle. Starting with one of the folded sides, roll up the dough and place in a loaf tin. Cover and leave to prove again for 30 minutes. Place the rack in the oven. Start the Automatic programme or pre-heat the oven. Brush the bread with the topping. Manual: Place the bread dough in the oven and bake using the settings indicated for cooking stages 1 and 2. Automatic programme: Place the bread dough in the oven and bake.