Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen video tip: Choosing a bread wash

Bread recipes often call for some sort of "wash"  or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results:

  • Brushing with beaten whole eggs will give both color and sheen to a bread. Egg yolk provides rich color, browning easily in the oven. Egg white provides a nice sheen.
  • Brushing with milk will help to color the crust, the sugars in the milk helping to brown the crust.
  • Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust. Water added to an egg wash helps to thin the wash so it brushes more easily.
  • Butter will give the bread a softer crust and richer flavor.
  • Sweeteners--honey, syrup, etc.--will give bread a sweeter, softer crust.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

Video credit: Myung Chun / Los Angeles Times

 
Comments () | Archives (0)

The comments to this entry are closed.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.