Dance of the Vegetable Patch


Breadmaking Lesson Four - Bread Crusts

By varying the topping on your loaf or rolls, you can add nice variety to your bread.  Here are some different toppings.

  • Add 1 teaspoon of cornflour to 2/3 cup water.  Heat, stirring until it boils and thickens.  Brush onto the loaf just before baking and then after 10 minutes of cooking for a chewy crust with a glossy appearance.
  • Egg yolk mixed with milk or water gives a glossy, golden appearance.
  • A whole egg mixed with a little water is a standard, everyday loaf glaze.  Honey or brown sugar adds colour.  Milk tenderises and adds colour.
  • Oil before baking gives a cruncy crust.  Melted butter after baking makes the crust tender.
  • Milk or cream give a soft crust.
  • Place a tray of water on the rack below the bread in the oven to give off steam for a chewy-crisp, french style crust.

Then sprinkle with poppy seeds, sesame seeds, polenta, flour, oats, soaked burghul, semolina, bran, etc.