Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast (about 2¼ tsp)
- 1¼ cups warm water (110°F)
- 1 tbsp sugar
- 1 tsp salt
- ½ cup rice flour (for crackled crust)
- ½ cup water (for rice paste)
- 1 tbsp sesame oil
Instructions
- Combine 1¼ cups warm water, sugar, and yeast in a large bowl, let sit for 5 minutes until foamy.
- Mix in flour and salt until a shaggy dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- While dough rises, whisk rice flour and ½ cup water in a small saucepan over medium heat for 3-4 minutes until thick like paste, cool completely.
- Punch down risen dough and shape into a loaf on a parchment-lined baking sheet.
- Gently spread the cooled rice paste over the top of the loaf.
- Let rise uncovered for 30 minutes.
- Preheat oven to 425°F during the last 10 minutes.
- Bake for 25-30 minutes until golden brown and the crust crackles.
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
Perfectly crisp on the outside and pillowy soft inside with a subtle nutty flavor from the sesame oil. The rice paste creates the signature tiger-like crackled pattern.