I am trying to find a recipe for Tijger Brood (Tiger Bread)?!

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Dutch Crunch Bread we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearance

Dutch Crunch Bread

Bread
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F) (nonfat is fine)
1 tbsp sugar
2 tsp vegetable oil
1 1/2 tsp salt
2 1/2 – 3 1/2 cups all purpose flour
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Topping
(from The Bread Bible)
1 tbsp active dry yeast
1/2 cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)

In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a lightly greased by and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes.

Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes.
Bake at 375F for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary.*You can mix this by hand, too..
http://bakingbites.com/2006/09/cooking-s…
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1 (7g) sachet dried active baking yeast

1 teaspoon sugar

525ml warm water (40 - 45 degrees C), divided

2 teaspoons salt

750g plain flour

'Tiger' paste:

3 tablespoons cornflour

150ml milk


1. In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 60ml water; let stand for 10 minutes.

2. Add salt and remaining water to yeast mixture. Stir in 400g of the flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in an oiled bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Combine the cornflour and milk and mix until smooth.

4. Punch dough down; shape into two loaves. Place in two oiled 1kg loaf tins. Cover with the 'tiger paste' (I gently brush it on liberally with a pastry brush). Cover and let rise until doubled, about 1 hour.

5. Bake at 180 C / Gas mark 4 for 35 to 40 minutes. You'll see the 'tiger markings' appear on the crust as it bakes. Once bread is done, remove from tins and cool on wire racks