I noticed that in the finished photo of the two loafs, that it apeared to me that the bread seems crusty. Is it??. I sometimes use some technics when making some of my artisan homemade breads, to add a little special touch I call glazing, just brush these on prior to baking, do you use any of these.??
1. Crispy Crust = lightly brush or spritz with water
2. Powdery rustic chewy crust = Flour dusted
3. Soft velvety crust = 1/2 tbsp melted butter (clarified)
4. Crisp light brown crust = 1 egg white & 1/2 tspwater lightly
beaten & strained, great for a sticky crust for attaching seeds.
5. Medium shiny golden crust = 2 tbsp egg & 1 tsp water lightly
beaten.
6. Shiny deep golden brown crust = 1 egg yolk & 1 tsp heavy
cream lightly beaten.
7. Very shiny hard crust = 1 1/2 tsp cornstarch & 6 tbsp water,
whisk the cornstarch w/2 tbsp water, bring remaining water 1/4
cup to a boil and whisk in the cornstarch mixture until thick, let it
cool and brush on loaf before baking and again right as it is
comes out of the oven.
When these tricks are used you can put your own signature touches to a simple recipe for that WOW factor at the table.
I am sure MissPrissy has used some of these, I do have many other bread trade secrets, hehehe.
I hope you enjoy, and remember live to eat Not eat to live.
AL
Thank you so much for those ideas! I have tried #'s 2 and 4, but am very interested in #5! That would make much prettier bread!
The bread does not come out crusty at all, which is one of the reasons why I like this recipe so much. (I'm not a fan of crusty breads.) The other is that it is so easy to make and so very yummy!
Tomorrow's bread will feature tip #5!
