Glazes for Bread - Glazes for the Holiday Bread and Buns
"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."
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
-
GLAZE ONE
- 1 egg (whole egg)
- 1 teaspoon water (may use milk or cream instead of water)
-
GLAZE TWO
- 1 egg yolk
- 1 teaspoon cream (may use milk or water)
-
GLAZE THREE
- 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
- 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.
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Reviews
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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!
RECIPE SUBMITTED BY
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p>
<p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
