Glazes for Homemade Bread
Different glazes to use when making homemade yeast bread or rolls.
Servings 1
Calories 1kcal
Equipment
- Basting Brush
Ingredients
Butter
- ¼ cup butter melted
Milk
- ¼ cup milk or cream
Egg White
- 1 egg white
- 1 tablespoon water
- pinch salt
Whole Egg
- 1 egg
- 1 tablespoon water
- 1 pinch salt
Oil
- 2 tablespoons olive oil or your favorite oil
Instructions
Applying the Glaze
- Select one glaze.
- After the final rise of your rolls or your loaf of bread, brush one of the glazes on the dough just prior to placing in the oven to bake.
Egg White and Whole Egg
- Whisk together with water and a small pinch of salt until smooth.
Notes
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- Use a Soft Pastry Brush – A soft-bristled brush or a silicone brush ensures even application without deflating the dough. Avoid pressing too hard, especially on delicate risen loaves.
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- Apply Just Before Baking – Most glazes should be brushed on right before the bread goes into the oven to ensure proper browning and shine.
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- Avoid Excess Drips on the Sides – Too much glaze running down the sides can cause uneven browning or a patchy crust. Lightly dab off excess wash before applying.
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- Use Light, Even Strokes – Avoid overloading the brush with glaze, as excess liquid can pool and cause uneven browning or a streaky finish.
Nutrition
Calories: 1kcal