|Place of origin||Netherlands|
|Main ingredients||sesame oil, bread, Rice paste|
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 (tiger roll), and where it has been sold at least since the early 1970s. The US supermarket chain Wegmans sells it as "Marco Polo" bread.
- "Snap, crackle, crunch bread". Modern-baking.com. 2009-06-01. Archived from the original on 2011-07-14. Retrieved 2011-07-04.
- "Marco Polo Bread - Wegmans".
- "Tiger bread renamed giraffe bread by Sainsbury's". BBC News. 2012-01-31.
- Jonathan Kauffman (2010-11-11). "Dutch Crunch: According to Nick Malgieri, a San Francisco Treat". SF Weekly.