What is Teddy Bread? Well, it is Tiger Bread… renamed recently in the UK by one supermarket chain as Giraffe Bread. Me, I think it looks more like Bengal Cat Bread, so I am calling mine after my Marbled Bengal, Teddy.
I made my basic 500g white flour bread, using 3 tablespoons of sesame oil in place of the usual fat content. I set the bread to rise while I took my camera for a walk. When I came back, it was well-risen. Perhaps too much so, but it was a good walk and I enjoyed it, so I don’t care.
After rising, knocking back and shaping, the bread was coated in a paste mix:
- 100g rice flour
- ¼ tsp salt
- 1tsp sugar
- ½ tsp quick dried yeast
- 1 Tbsp sesame oil
- 150ml warm water
I decided to use my new round ceramic baker dish
and while the bread proved, I had some breakfast – this is my malt loaf baked a few days ago:
Transferring the bread from its makeshift peel to the dish proved difficult – due entirely, I think, to my messy application of the tiger paste. The dough went in a little lop-sided but the results look OK to me.
I worried that the paste would make the loaf stick to the unseasoned dish but all was well