Question for home bread makers - Tiger bread

craigywv

thank-you all thats great will have to source rice flour out and see if its worth buying thanks again.

fuddle

£1.79 at tesco for 1.5kg

jackieglasgow

This is one of those occasions where the really old threads are useful. There's a great thread which was an adventure in making tiger bread on this board somewhere. I can't link on here but if you are interested it is quite easy to find.

craigywv

is there anything else i can use the rice flour pls as i prob wont use it all for tigers thanks.

nuatha

craigywv wrote: »

is there anything else i can use the rice flour pls as i prob wont use it all for tigers thanks.

Rice flour is often used in gluten free baking, usually mixed with other flours to replace wheat flours.
My Gran used to make a rice cake at Christmas and Easter (can't remember it being made any other time of year) which is
100 g butter
100 g caster sugar
2 eggs
75 ml milk
150 g flour (SR)
75 g rice flour
5ml lemon extract
Best eggs with the milk, add lemon extract, cream butter and sugar together, add eggs mix and flours alternately until thoroughly combined.
Put in a 7 inch cake tin and bake for 50 mins at 180 (or until skewer comes out clean)
She used to bake a double mixture in a deep tin. I've often added lemon zest to the mix.
HTH

zippychick

ive merged this with our existing tiger bread thread

Zip

kevanf1

Hmm, having tried all the main supermarkets version's of 'tiger bread' I would say that Asda do the best one. However, I was very pleasantly surprised a few weeks ago when I tried Lidl's in house bakery version. Ok, that's pushing it a little as they ship in part cooked bread and finish it off instore in automatic ovens. Whatever, Lidl's tiger bread is the very best I have ever tried. It is incredible stuff. Their crusty cobs are exactly that too, proper crusty not like all the other supermarkets chewy versions Add to that their bread is cheaper win win situation in my very humble opinion.

nutieal

Hi All
I've just joined this thread and all is very interesting !
Firstly i've just tried the paste on ebay, it didn't do much on my rolls maybe i didn't leave it long enough but beware when opening the bottle slowly as directed the top blew and covered half my kitchen. The paste itself was very grainy.
On another note I work at one of the big supermarkets and the baker gave me some to try. Basicaly it was just a bag of flour mix you add it to yeast, cover the bread and bake, again it didn't do much but was very grainy.... so on the sesame theory being i a dry mix ......no sesame oil !!
On reading all the posts it seems akind of malted mix is the favourite, after searching I think the best way is to get Dried Malted extract (DME) from your local home brew shop and experimenting by substituting a portion of Rice flour. I will get some next week to try.
It just seems us amatures ! use seame oil as the closest taste while the pro's all use a dry mix....hence NO oil.
Keep baking we will get there in the end.

merlin777

should we use sesame oil or toasted sesame oil?

I've trawled loads of recipes and both are mentioned. I know they are different but not sure which to use...

honeythewitch

merlin777 wrote: »

should we use sesame oil or toasted sesame oil?

I've trawled loads of recipes and both are mentioned. I know they are different but not sure which to use...

Toasted.