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June 25, 2005

Bread Baking tips:

When baking croissants or other such--“scratch,” or out of one of those refrigerated grocery packages--a light egg-white wash will vastly improve both color and crust. (Use some or all of the yolk, too, if you want a darker brown.)

Whip up an egg white with a little water and “paint it” on lightly with either a thin pastry brush or a feather. (Feathers really work well, and are sold in most gourmet stores.)

Put the wash on the top and sides only, and just before you put it in the oven. Packaged “Pop-n-fresh” and other rolls and such will come out looking much more attractive. Be sure that you don’t put on so much that it slops off onto the baking pan. If it cooks together it might (though it likely won’t) seal it to the baking sheet and prevent it from rising as well.

Do it once and you’ll be an expert the 2nd time.

Posted by The Curmudgeon at June 25, 2005 03:58 PM