|Place of origin||Netherlands|
|Main ingredient(s)||Flour, sesame oil, rice paste|
Tiger bread (also sold as Dutch crunch in the USA, tijgerbrood or tijgerbol in Netherlands) is the commercial name for a loaf of bread which has a unique mottled crust. Within the United States, it is popular in the San Francisco Bay Area (as "Dutch crunch").
The bread is generally made with sesame oil, which gives it a distinct aroma, and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It 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.
The name originated in the Netherlands, where it is known as tijgerbrood or tijgerbol (translation: tiger roll), and where it has been sold at least since the early 1970s. In the USA, it is generally sold as "Dutch crunch", though recently, some stores have begun to sell it as "Dutch crust". The US supermarket chain Wegmans sells it as "Marco Polo" bread.
- Jones, Carey. "California Eatin': Dutch Crunch in the Bay Area". Serious Eats.
- "Snap, crackle, crunch bread". Modern-baking.com. 2009-06-01. Retrieved 2011-07-04.
- "Wegmans Product Page".
- "Tiger bread renamed giraffe bread by Sainsbury's". BBC News. 31 January 2012.
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