Tiger Bread

Instructions

1. Place the flour, yeast, salt and sugar into a large bowl or stand mixer fitted with a dough hook (keep the salt and yeast at separate sides of the bowl).

2. Gently warm the milk, water and butter in a small pan. Keep the heat low and don't let the mixture get hot. Once the butter begins to melt, take it off the heat and stir until the butter is completely melted. The liquid should be tepid - if it is too hot it will kill the yeast. Pour the liquid into the dry ingredients and mix to form a rough dough. Knead by hand for at least 10 minutes until the dough is very bouncy and elastic or knead in a stand mixer for 5-7 minutes. Turn the dough into an lightly oiled bowl and leave to prove for one-two hours or until doubled in size.

3. While you're waiting for the dough to rise, make the paste for the tiger effect topping. In a small bowl, mix the yeast, warm water, sugar, salt, sesame oil and rice flour together until you have a smooth paste. If it is too thick you might need to add a few drops more water, too thin a little more flour. You're looking for a not too thin paste that coats the back of a spoon without dripping off.