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
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Rich, Shiny Glaze
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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
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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
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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