Tiger bread

Last updated
Tiger bread
Tiger Giraffe Bread Rolls (9130659366).jpg
Tiger bread rolls
Type Bread
Place of originNetherlands
Main ingredients bread, Rice paste

Tiger bread (Dutch: Tijgerbrood) is the commercial name for a loaf of bread of Dutch origin that has a mottled crust.

Contents

Crust

The bread is generally made with a pattern baked into the top made by painting rice paste onto the surface prior to baking. [1] [2] [3] The rice paste that imparts the bread's characteristic flavour dries and cracks during the baking process. The bread itself has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.

Other names

The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol (tiger roll), and where it has been sold at least since the early 1970s.[ citation needed ] The US supermarket chain Wegmans sells it as "Marco Polo" bread. [4]

A tiger bread loaf Tigerbread.jpg
A tiger bread loaf

In January 2012, the UK supermarket chain Sainsbury's announced that they would market the product under the name "giraffe bread", after a three-year-old girl's parents wrote to the company to suggest it. [2]

In the San Francisco Bay Area it is called Dutch Crunch. [5]

Related Research Articles

Bread Staple food prepared from a dough of flour and water

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world. It is one of the oldest human-made foods, having been of significant importance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

Baguette Elongated type of bread

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.

Biscuit Sweet baked product

A biscuit is a flour-based baked food product. In most countries, particularly in the Commonwealth and Ireland, biscuits are typically hard, flat and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger or cinnamon. They can also be savoury and similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti and speculaas. In most of North America, nearly all hard sweet biscuits are called "cookies", while the term "biscuit" refers to a soft, leavened quick bread similar to a scone; see biscuit (bread).

Naan Asian flatbread

Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.

Speculaas Type of spiced shortcrust biscuit

Speculaas or its variant speculoos is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' day in the Netherlands, Belgium, Luxembourg, and around Christmas in Germany and Austria. Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, have some image or figure stamped on the front side before baking; the back is flat. Speculaas are also found in Indonesia, where they are known as spekulaas or spekulaaskoekjes, and usually served at Christmas or on other special occasions.

Bara brith

Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices.

South African cuisine Cuisine of South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

Entenmanns American baked goods manufacturer

Entenmann's is an American company that manufactures baked goods and delivers them throughout the United States to supermarkets and other retailers for sale to the public. The company offers dessert cakes, donuts, cookies, cup cakes, loaf cakes, pies, cereal bars, muffins, Danish pastries, crumb cakes, and buns among other baked goods. In the past several years, they have added designer coffee flavors along with scented candles to their product line in an effort to broaden its appeal.

Pão de queijo

Pão de queijo or Brazilian cheese bread is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais.

Nut roll

A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds.

Tsoureki sweet holiday bread

Tsoureki also known as شوريك (Arabic), choreg or "chorek", çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter and sugar and commonly seasoned with orange zest, mastic resin or mahlab. One variation commonly called "Easter bread" is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread.

The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".

Bread in Europe

Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.

Dan Lepard is an Australian baker, food writer, photographer, television presenter and celebrity chef. He was previously a fashion photographer working for Italian Vogue before changing careers age 27, and is today known for reconciling historical methods with innovation in baking.

Babka Eastern European sweet yeast cake or bread

A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Belfast bap a large bread roll, originally from Belfast, Northern Ireland

A Belfast bap is a large crusty white bread roll that originates from Belfast, Northern Ireland. It is best known today eaten as part of an Ulster fry as the bread in a breakfast sandwich, but can be eaten as a regular sandwich bap.

References

  1. "Snap, crackle, crunch bread". Modern-baking.com. 2009-06-01. Archived from the original on 2011-07-14. Retrieved 2011-07-04.
  2. 1 2 "Tiger bread renamed giraffe bread by Sainsbury's". BBC News. 2012-01-31.
  3. "Tiger Bread". BBC Good Food . Retrieved 2020-08-09.
  4. "Marco Polo Bread - Wegmans".
  5. Jonathan Kauffman (2010-11-11). "Dutch Crunch: According to Nick Malgieri, a San Francisco Treat". SF Weekly.