|Place of origin||Netherlands|
|Main ingredients||sesame oil, bread, Rice paste|
|Cookbook: Tiger bread Media: Tiger bread|
Tiger bread (also sold as Dutch crunch in the US and sometimes Giraffe bread in the United Kingdom) is the commercial name for a loaf of bread which has a mottled crust. It is popular in the San Francisco Bay Area and Port Talbot, South Wales.
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. 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.