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Browning Bread




Source of Recipe


Cooks Illustrated magazine


Recipe Introduction


This was some information that I found very helpful. It explains what results you get from using different types of washes on dough before baking bread. They also recommend what breads to use each wash on.


List of Ingredients




Water gives a little browning and little shine - can use on sandwich bread and dinner rolls.

Milk gives good browning with a moderately shiny, satiny finish and a light sweetness - can use with sandwich bread and dinner rolls.

Whole egg gives good browning, medium shine, satin finish and a light egg taste - can use on challah, brioche and pie crust.

Egg white gives very good browning, medium shine, satin finish and mild egg taste - can use on challah, brioche and pie crust.

Egg yolk gives very good browning, very shiny finish and no egg flavor - can use on challah, brioche and pie crust.


Recipe