Home Bread-Bakers v101.n026.15
[Advanced]

Bread washes

"Linda Grande" <LGrande@koin.com>
Thu, 17 May 2001 10:16:21 -0500
v101.n026.15
Joan Mathew was kind enough to send me the following information in 
response to my post for advice on bread washes.
I'd never seen this before and found it invaluable.
Thank you, Joan.

Bread Glazes
------------

Rich, Shiny Glaze
-----------------
Brush undiluted evaporated milk twice on the bread, first before it is 
placed in the oven (or halfways through the baking) and again about 5 
minutes before it is removed from the oven.  It will finish to a nice 
russet color.


Egg Glaze
---------
Beat 1 egg yolk with 1 teaspoon of milk and brush on the bread just as 
indicated with the Rich, Shiny Glaze (above). This brown will be a bit more 
yellowish in color.


Glaze for French or Italian loaves
----------------------------------
Cook together:
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 c. water

Cool before applying


Leopard or Tiger Crust
----------------------
This should be made about 10 minutes prior to putting the loaves in the oven.

Stir together:
1/2 t. dry yeast
1 t. sugar
2 T. warm water

When it foams, stir in:
2 T. cornstarch or arrowroot
1 t. oil

Stir this mixture well and brush thickly over the loaf when it is ready to 
be placed in the oven.


Sweet Finish
------------
Combine:
1 c. confectioner's sugar
2 T. liquid (may be water, milk, white wine, or fruit juice)
few drops of flavoring as desired

Pour this mixture over the bread when it has partially cooled after being 
removed from the oven.

NOTE: white wine makes the clearest glaze

The URL is:  http://www.geocities.com/Heartland/8098/text/brd0025.txt

and Joan' s web-page is located at:
http://www.geocities.com/Heartland/8098/recipes.html