TIGER BREAD ( DUTCH CRUNCH BREAD)

PREPARE THE DOUGH

1. Add warm water to a mixing bowl and stir in the sugar, salt, Marmite and butter. The butter will slowly melt in the water, making it easier to mix into the dough.
2. Combine the bread flour and instant yeast then add it to the mixing bowl, mixing it in with a dough hook. Cover the bowl with a damp tea towel and rest for 15 minutes to allow the flour to absorb the water and hydrate.
3. Knead the dough with oiled hands until it becomes elastic and smooth. I found the dough a dream to work with but if you prefer you can mix with with a stand or hand mixer instead of your hands.
4. Cover the bowl with the damp cloth and leave it to rise for 60-90 minutes.

MAKE THE PASTE

1. Prepare the paste while the dough is rising. Combine the rice flour, sugar, salt and yeast in small bowl. Stir in the water, Marmite and sesame oil until you have a spreadable paste. If it is too thick you add a little more water, if it is too thin you can stir in some extra rice flour.

SHAPE THE TIGER BREAD

1. Deflate the dough and gently stretch it to a rectangular shape. Pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Fold the other edge over the top (this is called a letter fold).
2. Roll the dough into a tight ball, flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands to roll the loaf in your hands, slightly tucking the edges under as you go.
3. Wet a piece of parchment paper and wring out. Use it to like a banneton or bowl then add the dough.

SECOND RISE

1. Use a pastry brush to spread the paste over the surface of the bread. Leave to rise for 45 minutes to and hour.

BAKE THE BREAD

1. Preheat the oven to 200°C / 400°F and place a Dutch Oven in the lower shelf. Allow the oven to come to temperature for at least 20 minutes.
2. Use oven mitts to take the pot out of the oven and gently drop the bread in it. Cover and bake for 20 minutes.
3. Take the lid off and bake for a further 10 minutes, to allow the bread to brown.
4. Remove the bread from the Dutch oven and place it directly on the oven shelf for five minutes or until the underside sounds hollow when tapped.

COOL AND SLICE

1. Cool the bread on a wire rack before slicing and sharing. Tiger Bread is especially delicious toasted and spread with butter. It also pairs well with cheese and even jam (which contrasts well with the savory crust). It's fantastic in sandwiches and a great all-rounder that the whole family will love.