Does anyone have a recipe for Dutch Tiger Bread?

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.