Cracked Bread

    1 hour 5 minutes

    This is a simple yet tasty bread with a simple additional paste for the top that creates a cracked tiger effect on the top.

    20 people made this

    Serves: 32 

    • 7g packet dried yeast
    • 1 teaspoon sugar
    • 525ml warm water (40 - 45 degrees C), divided
    • 2 teaspoons salt
    • 750g plain flour
    • Cracking Paste
    • 3 tablespoons cornflour
    • 2/3 cup (170ml) milk

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. In a large mixing bowl dissolve yeast and 1 teaspoon sugar in 60ml water; let stand for 10 minutes.
    2. Add salt and remaining water to yeast mixture. Stir in 400g of the flour then beat until smooth. Add enough remaining flour to form a soft dough.
    3. Turn onto a floured surface then knead until smooth and elastic; about 6 to 8 minutes. Place dough in an oiled bowl turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour.
    4. Combine the cornflour and milk then mix until smooth.
    5. Punch dough down. Shape into two loaves. Place in two oiled 1kg loaf tins. Cover with the 'tiger paste' by brushing it on liberally with a pastry brush. Cover and let rise until doubled; about 1 hour.
    6. Bake at 180 degrees C for 35 to 40 minutes.
    7. You'll see the 'cracking' appear on the crust as it bakes. Once bread is done remove from tins and cool on wire racks.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    , yum!, I used the bread machine to make the dough and cooked in the oven.  -  05 Jun 2011


    Something else. A couple of key ingredients of tiger bread are sesame oil to be used in the dough mixture, And a paste made of rice flour and water to be painted on the bread mid baking to give that distinctive pattern. Anything else just isnt tiger bread sorry Paul  -  28 May 2010  (Review from Allrecipes UK & Ireland)


    It was quite nice but mine weren't like the ones you get in the shops which was what I wanted so I was a bit disappointed but apart from that they were okay!  -  11 Apr 2010  (Review from Allrecipes UK & Ireland)