Glazing Your Baked Items

Glazing adds that finishing touch to your pastry or freshly baked bread. Not only does glazing make your bread look more appealing. It can seal in the freshness of the bread, create a soft crust, and warm hue, or just make it shine. It all depends on what type of glaze you choose. Below is a list of common glazes and their effects on  breads so you can make a decision on which is best for your baked item.

You can apply the glaze before baking, the last 5-10 minutes of baking or even after it's right out of the oven. Whenever you decide to apply the glaze you will need a soft brush. I like the silicone pastry brushes because they are soft but can be washed in the dishwasher.

Basic Egg Washes
This gives a glossy, golden look to the crust. It also makes a good 'glue' if you are applying seeds or any type of toppings to the bread. Glazes made with raw eggs are applied before baking or the last 5-10 minutes of the bake. That way the egg will have time to cook when applied to the loaf. I usually do mine the last 10 minutes of the bake.

• For a clear shiny finish use only the egg white of a large egg  with 1 tablespoon cold water. Apply the last 5 - 10 minutes of the bake.
• For a golden sheen, use 1 whole egg beaten with a teaspoon of water, (you may use milk or cream for a deeper colored crust)

 
Milk Glaze
Using a milk glaze is simple, it will give a rich color and slight shine with a mild sweet taste. The end result in my experience using the milk is the crust will have not as deep a color as the egg washes or as glossy a finish.

• Brush the loaf with milk or cream for a deeper color before the bread is put into the oven. It will also work if applied the last 5 -10 minutes of the bake.

Cornstarch Glaze
This glaze is normally used on Rye breads but will work on any kind of loaf. This glaze seals the loaf and gives it a high shine.

• Stir 1/2 tsp. cornstarch into 1/4 cup of cold water. Boil for a few  minutes, or until it becomes completely clear.

I usually do mine is a small glass bowl in the microwave but you could double the recipe and keep it in the refrigerator up to a week. Brush the loaves the last 10 minutes of the bake and again right before you take them out of the oven.

Butter Glaze
Butter glaze is all about the taste. If you want a soft crust and glow with added flavor brush the top of your rolls or loaf with melted butter after baking. If you want a higher gloss with the butter flavor. Use an egg glaze before baking and the melted butter after baking.

Sweet Glaze or Icing Yields: 1/2 cup

• 1 cup powdered sugar

• 2 tablespoons milk

•  1/4 teaspoon Vanilla Extract
  In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken. Drizzle over bread. Let the glaze dry 20 minutes to set.
  

This recipe will set up quickly and be solid enough for transportation.

Happy Baking! Tamara