Tiger bread

Tiger bread

Tiger bread

Tiger bread

Tiger bread

Prep Time 2 hrs 5 mins
Course BREAD
Servings 15


  • 1 Loaf tin, 25 cm long
  • 1 Rack


For the bread

  • 15 g fresh yeast
  • 300 ml water | lukewarm
  • 500 g plain white flour
  • 2 tsp salt
  • 20 g butter

For the topping

  • 100 g rice flour
  • 125 ml water
  • 1 tsp caster sugar
  • 5 g dried yeast


  • Stir the yeast into the water to dissolveit. Add to the flour, salt and butter, andknead to form a smooth dough.
  • Shape the dough into a ball and leave itto prove in a covered bowl at roomtemperature for 30 minutes.
  • In the meantime, mix together theingredients for the topping, cover andleave to prove at room temperature for30 minutes.
  • Then roll out the dough into a 30 cmsquare. Fold in 2 sides so they meet inthe middle. Starting with one of thefolded sides, roll up the dough andplace in a loaf tin. Cover and leave toprove again for 30 minutes.
  • Place the rack in the oven. Start theAutomatic programme or pre-heat theoven.
  • Brush the bread with the topping.


  • Place the bread dough in the oven andbake using the settings indicated forcooking stages 1 and 2.

Automatic programme:

  • Place the bread dough in the oven and bake.


Automatic programme
Bread | Tiger bread
Programme duration: 35 minutes
Cooking stage 1
Oven functions: Moisture Plus + Fan
Temperature: 220 °C
Booster: On
Pre-heat: On
Crisp function: Off
Number/Type of bursts of steam:
2 bursts of steam/Manual: first
immediately after placing the food in
the oven,
second after 5 minutes
Duration: 20 minutes
Shelf level: 2 [1] (2)
Cooking stage 2
Oven functions: Fan Plus
Temperature: 175–200 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 10–15 minutes
Keyword Miele Moisture Plus The Cookbook, Tiger bread
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