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No this isn't just for tigers, but it is absoulutely delicious, I've had the oppurtunity to try this type of bread and really hits the spot. This stunning tigerific loaf is from the kitchens of  faydyn

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This is the finished product from the recipe i just posted as a journal . Brought this loaf to a camp out and everyone DEVOURED IT! It was gone in less then 15 minutes
i will post the recipe as a submission next time i need to write a new journal.

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Tiger bread is popular in Europe, especially Holland. The the technique was picked up from oriental traders back in the days of the silk road. It is called tiger bread because of the fact that the raw unbaked loaves are covered in a paste made from rice flour. as the bread bakes the loaves crack and the end result looks like the markings on a tiger. ^_^ to me it looks like a dry stream bed.
Is relatively easy to make and all of you friends will be stunned by the way it looks.
The recipe is divided into two major parts the dough and the topping with i will discuss later

for the dough you will need:

1 packet or 1/4 oz active dry yeast
1/4 cup of water warm to the touch [the keyword is WARM not hot = yeast dies at an 140 degrees]
1 cup warm milk [same as water]
1tbsp sugar
2 tsp oil [sesame oil is traditional if you can't find that any oil is acceptable]
1 1/2 tsp salt
3 1/2 cups flour [bread flour is the best but all purpose is is perfectly acceptable]

It helps if you have a kitchen aid but the dough can be mixed by hand

Combine the yeast water milk and sugar let stand 10 minutes
Add all other ingredients and mix on low until the dough is smooth and elastic and clears the sides of the bowl if the dough is dry you can add a drip more water if it is to wet SLOWLY add more flour The total amount of flour you need will vary slightly because depending upon the brand of flour and the relative humidity

place in lightly oiled bowl and cover with plastic wrap and let rise until double (1 hour)

While the dough is rising you will need to make the topping

1 tbsp active dry yeast
1/2 cup water warm to the touch]
1tbsp sugar
1tbsp oil [once again sesame oil is traditional it give the final product a nice nutty flavor]
1/4 tsp salt
3/4 cup of rice flour [Sadly there is no substitution for rice flour. It can be a challenge to find...i would suggest going to you local supermarket and looking at the international isle and looking at the Latin/Mexican section. GOYA carries it. If not the bread recipe above is still good]

Combine all ingredients for the topping [it will have a sort of pancake batter consistency] cover and let
rise

Next you need to divide the dough into 6 even portions and shape into loaves

place on a floured sheet pan with about 3-4 inches between each loaf cover and and let rise another 15 minutes

now comes the fun part. Stir the topping, it will deflate a LOT but don't worry.

Usually when you bake bread you want to cuts slits in the loves so the steam can escape and the loaf doesn't crack DO NOT DO THAT FOR THIS RECIPE! You want the loaf to crack.
Coat the loaves with the topping. I tried to use a pastry brush once and I find that the mixture is thick. Do not be afraid to smear it on by hand. For some weird reason the consistency reminds me of wall putty

a side note this recipe tends to yield too much topping do not use all of it it is perfectly safe frozen and saved for up to 6 months.
The topping mixture can also be used with other bread recipes. it tastes really nice on Rye and whole wheat breads.

Bake at 375 degrees for approximately 25-30 minutes or until the bottom of the loaves sound hollow when tapped.

I do not claim rights to this recipe...and finally have fun
Have fun trying this and if anyone does please write a review if possible

the picture i have is of a single baguette made from 1 batch and was not divided into smaller loaves...

you can experiment with it takes about 45 minutes for 1 big loaf


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For the recipe:click here

Allergy warning – recipe contains dairy products