Recipe by Gerry
Get tired of searching for just the right glaze when baking breads and rolls for those special occasions - keeping a list of glazes close at hand solved it for me.To give your breads a professional finish apply glaze of choice with a soft brush.
Top Review by Chef Tkatra
I used the sweet glaze but found it was just a little to tame for my family's preference. So I modified it a bit by changing to a 1/4 cup of Evaporated Milk; 1/8 cup Butter, melted. I mixed it in a small porcelan pot until it was smooth; put it on medium-high heat and constantly stirred until bubbly. Removed it from the heat and allow it to cool - about 4 1/2 minutes and drizzled it over the loaf of bread. As the glaze sank to the bottom of the plate around the loaf, I spooned it upwards around all the sides until the glaze had stiffened. I allowed the glazed to harden and then sliced the loaf and they family's look of bliss was worth those extra steps I had taken!
- 1 egg (whole egg)
- 1 teaspoon water (may use milk or cream instead of water)
- 1 egg yolk
- 1 teaspoon cream (may use milk or water)
- 1 egg white (beaten)
- 1 tablespoon cold water
GLAZE FOUR SWEET GLAZE
- 1 cup icing sugar (sifted)
- 2 tablespoons milk
- 1⁄8 teaspoon vanilla extract (or to taste)
Directions See How It's Made
- GLAZE ONE: Mix egg and water ( or choose milk or cream) and mix together. Apply this ten minutes before baking time is finished.
- GLAZE TWO: Mix egg yolk and cream ( or choose milk or water) This glaze gives bread a rich brown look if applied either before baking or ten minutes before baking is done.
- GLAZE THREE: Beat egg white with the cold water - gives a shiny look. Apply five minutes before baking is finished.
- GLAZE FOUR - SWEET GLAZE: Combine the sifted icing sugar with milk, adding vanilla to taste. Drizzle over loaves after they have been baked - apply twice -- half as soon as taken from oven and then again when bread has cooled a bit.