Dutch Crunch:
Combine all ingredients in a large bowl and mix with a whisk.
The consistency should be spreadable but not too liquid.
If you lift the whisk, the mixture should slowly drip. If not, add a little water if it’s too thick or a little rice flour if it’s too liquid. Let rest for 15 minutes.
Tiger Bread:
In the stand mixer bowl, combine yeast, water, milk, and sugar.
Stir to dissolve and let rest for about 5 minutes (the mixture should start to bubble).
Add oil, salt, and 2 cups (300g) of flour. Use the dough hook and start kneading until the dough is homogeneous.
Add the remaining flour, 1/4 cup (50g) at a time, until the dough comes away from the bowl.
Knead for 4 more minutes or until the dough is soft and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap.
Let rise for 1 hour, or until the dough has doubled in size.
Once the dough has risen, place it on a lightly floured surface and divide into 2 equal portions.
Shape the dough into the desired shape and place on a baking sheet lined with parchment paper.
Cover loosely with plastic wrap and let rise for 15 minutes while preparing the Dutch Crunch.
Brush the top of each bread with the Dutch Crunch mixture (recipe above).
Although the original recipe recommends letting them rest for 20 minutes after applying the topping, better results are obtained by putting them directly in the oven.
Once you have brushed the breads with the topping, bake in a preheated oven at 375 F (190 C) for 25-30 minutes, or until the breads are golden brown.
Let cool completely on a wire rack before filling and eating with the topping of your choice.