Tiger bread: with bakingmad.com & Allinson

I just cannot stop making bread of all types, shapes and sizes: it is, unashamedly, something of an addiction! While there are many breads I bake most happily over and over again, I love encountering breads that I have not baked before.

So when I was contacted on behalf of Baking Mad to bake one of the bread recipes on their website, I leapt at the chance. I was also over the moon at the very impressive wicker hamper packed with must-have Allinson goodies that arrived.

I chose to make Baking Mad’s Tiger Bread, although their other recipes are very enticing, too, and I thoroughly recommend their herb focaccia.

Tiger bread is a very easy bread to make and it tastes wonderful. It has a great hole structure with a soft, fluffy crumb. The Tiger Bread is particularly great when toasted and (generously!) buttered.

The striped, cracked effect is achieved by spreading a made-in-seconds paste over the shaped and risen dough. The paste hardens in the oven and cracks in a wonderfully random way.

The recipe for Tiger Bread is here.

Tiger bread
Tiger bread

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

8 thoughts on “Tiger bread: with bakingmad.com & Allinson”

  1. Woh! You never fail to amaze me 😉 . Bravo Philip.! Your Tiger bread looked so very LOVELY!. Thanking you so very much too for this wonderful site. I feel like you too. Bread is new to me,and when I see it and watching it rise I’m s excited and even start to shake in my shoes ;-)Whoh! Magic,looking on at you come alive,waiting for me to make you BEAUTIFUL. Well… I do PROMISE to do my VERY BEST each time :-). Well Rome was not built in one day,and well try,try again for me,is the way to go.

    Wishing one and all,a Vey Lovely Baking Weekend.

    Kindest regards

    Patricia Le 19 févr. 15 à 19:21, bakingfanatic a écrit :

    > >


  2. This is the second time I’ve seen a tiger bread recipe this week and I think it’s a sign I need to make it. I also love baking new things and the element of random as it’ll be exciting watching the pattern develop on top


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