Any Home Bakers Here?

[Lazy Farmer]

 

[rjohns39]

Quick question about egg wash for bread. I'm making cinnamon raisin bread. Which is correct for this application?

• Egg yolk & water
• whole egg & water
• whole egg & milk
• Egg yolk & milk
• just a whole egg

As is often the case the internet is confusing. The recipe I'm using calls for egg and milk, but doesn't specify or mention quantities. I'm assuming about a table spoon of liquid, which ever is correct, if that's wrong please correct me.

 

[The Farmers' Daughter]

Quick question about egg wash for bread. I'm making cinnamon raisin bread. Which is correct for this application?

• Egg yolk & water
• whole egg & water
• whole egg & milk
• Egg yolk & milk
• just a whole egg

As is often the case the internet is confusing. The recipe I'm using calls for egg and milk, but doesn't specify or mention quantities. I'm assuming about a table spoon of liquid, which ever is correct, if that's wrong please correct me.

Just to add to the confusion...
Egg & melted butter

 

[rjohns39]

I'm leaning toward whole egg and water, but don't have to decide for about two hours. It's on its first rise.

 

[pennyJo1960]

I'm leaning toward whole egg and water, but don't have to decide for about two hours. It's on its first rise.

Egg white and 2 tblsp of butter softened

 

[The Farmers' Daughter]

I think that's the best choice. Usually what I do. Just a little water. About 1/4 water to 3/4 egg.

 

[pennyJo1960]

I will always use butter softens the crust

 

[Aria]

Egg and Water....if you want a soft crust add melted butter
Egg 1 tablespoon water 1 tablespoon of butter OR enough
to paint the top of the buns you are baking. ONE EGG and use your judgement on how much water and butter you will need to paint top of your buns. Aria

 

[rjohns39]

I guess I need to understand what type of wash has which effect. I found this chart but it's way incomplete.

Whole Egg + Milk Color, Shine
Whole Egg + Water Soft Crust, Shine, Color
Egg Yolk + Milk or Cream Soft Crust, Shine, Color
Egg White + Water Firm Crust, Shine

So far I've found recipes for:

• White's only
• Yolk only
• whole egg

Mixed with:

• Milk
• Cream
• Water
• Butter
• Nothing

I'm pretty certain that butter makes a softer crust. It looks like milk and cream have same effect. And then yolk, white or whole egg?!?! Why is this so confusing?

Then I find other charts that contradict the chart above.

For this bread, I'm using whole egg and a table spoon of melted butter with cinnamon and sugar sprinkled on top. But I'm now totally lost when it comes to the wash.

 

[igorsMistress]

@ronott1 I bought ghee this weekend to try soon. Thanks