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
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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
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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
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