Tiger bread, with its golden crackled crust and soft, fluffy centre, is one of the most recognisable and beloved loaves on the bakery shelf. That signature mottled top is not just for show. It delivers a subtle crunch and a hint of savoury sweetness that takes an ordinary white loaf to a whole new level. Whether you know it as tiger bread, giraffe bread or Dutch crunch, this eye-catching bake is easier to make than you might think and well worth the effort.

Homemade tiger bread is more flavourful than the supermarket version and allows you to customise the texture and shape. Whether baked as a bloomer, rolls or a simple sandwich loaf, it makes a standout centrepiece and is brilliant for sandwiches, soups or just slathered in butter.

What Is Tiger Bread?

Tiger bread is a soft white loaf with a crackled glaze on top made from a rice flour paste. The paste is brushed onto the dough before baking. As the bread rises in the oven, it dries out and cracks to form a crust that resembles the markings of a tiger. The bread itself is usually made with strong white bread flour, giving it a light and airy texture, while the topping delivers crunch and character.

Despite the name, it contains no tiger-related ingredients. The glaze is a clever technique that originated in the Netherlands, where it is known as "tijgerbrood" or "tijgerbolletjes" when made as rolls.

Where Does It Come From?

Tiger bread hails from the Netherlands, where bakers have been using rice paste glazes for over a century. It later made its way to the UK and became a bakery favourite thanks to its striking appearance and delicious crust. Supermarkets popularised the name tiger bread, although a famous rebrand by a young customer once prompted a store to temporarily label it giraffe bread.

In essence, tiger bread is a classic white loaf with a twist. It combines traditional bread-making with a unique finishing touch that elevates both flavour and texture.

Ingredients and Preparation Tips

To make the bread dough, you will need strong white bread flour, fast-action yeast, water, salt, sugar and a little oil. The dough should be soft but not sticky and well-kneaded to develop the gluten that gives the loaf structure.

The tiger topping requires rice flour, water, sugar, oil, salt and a little yeast. Rice flour is essential, as wheat flour will not give the same crackled effect. The paste should be thick and sticky, similar to wallpaper paste, and is brushed generously over the shaped dough just before baking.

Make sure to give the dough two proper rises. The first proves the dough after kneading. The second happens after shaping, just before the topping is applied. This helps create an even crumb and ensures the loaf rises fully in the oven.

How to Make Tiger Bread

Start by making the dough. Combine 500g strong white bread flour, 7g fast-action yeast, 1½ teaspoons of salt, 1 teaspoon of sugar, 2 tablespoons of oil and around 300ml of warm water. Mix and knead for about 10 minutes until the dough is smooth and elastic. Cover and leave it to rise in a warm place for an hour or until doubled in size.

Meanwhile, make the topping. Mix 65g rice flour with ½ teaspoon salt, 1 teaspoon sugar, ½ teaspoon yeast, 1 tablespoon oil and about 60ml warm water to make a thick, spreadable paste. Cover and let it rest for 15 minutes.

Once the dough has risen, knock it back and shape it into a bloomer, batard or rolls. Place it on a baking tray lined with parchment and leave it to rise again for about 30 to 40 minutes until puffy.

Just before baking, stir the topping and spread a thick layer evenly over the surface of the dough. Do not worry about smoothing it perfectly. The cracks are part of the charm.

Bake in a preheated oven at 220°C (200°C fan) for 25 to 30 minutes for a large loaf, or 15 to 20 minutes for rolls, until the crust is golden and crackled and the bread sounds hollow when tapped underneath.

Cool on a wire rack and enjoy slightly warm or completely cooled.

Chef Tips and Variations

For a softer crumb, add a splash of milk to the dough or use a little butter instead of oil. Some bakers also include a spoonful of yoghurt for tenderness.

If you like a tangier flavour, replace some of the water with buttermilk or add a pre-ferment such as a sponge or poolish. For a rustic finish, dust the base of the loaf with semolina before baking.

Tiger rolls follow the same process and are excellent for sandwiches or burgers. For a richer topping, try adding a pinch of garlic granules or onion powder to the rice paste.

Common Mistakes to Avoid

Do not skip the second rise, or the bread may end up dense. Make sure the rice paste is thick enough to stay on the surface and dry out during baking. If it is too runny, it will slide off or fail to crack properly.

Avoid overbaking, as the topping can become too dark or overly crunchy. Keep an eye on the oven and adjust timing slightly depending on the size of the loaf.

Make sure your yeast is fresh and active. Allow time for the dough to rise in a warm but not hot environment. Too much heat can kill the yeast, while too little can slow down fermentation.

Serving Ideas and Storage

Tiger bread is perfect for sandwiches, especially those that benefit from a contrast of textures. Try it with bacon and egg, smoked cheese or roasted vegetables. It is also lovely sliced and toasted, served with soup or used for dipping into eggs or sauces.

Store in a bread bag or airtight container at room temperature for up to three days. You can also freeze it in slices or whole once fully cooled.

Sustainability and Ingredient Notes

Look for locally milled bread flour and high-quality rice flour with minimal packaging. Using vegetable oil instead of butter keeps it dairy-free and lower in saturated fat. If you make bread regularly, buying flour in bulk and storing it properly reduces waste and saves money.

Final Thoughts

Tiger bread is a joy to make and even more satisfying to eat. With its crisp crackled topping and soft, pillowy crumb, it offers texture and flavour that make it stand out from an ordinary white loaf. Whether you are baking a large bloomer for the table or tiger rolls for packed lunches, it is a recipe that is fun to prepare and a pleasure to share. Once you try making it at home, you may never look at the supermarket version in quite the same way.

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