Handy Tips:
Most commonly, water or milk (whole, skimmed, evaporated or nonfat dry) is used for baking breads. Water makes the crust crisp, while milk produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise.
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Last updated: 1-May-2008
Handy Tips:
Ways to glaze bread before baking are for a dark, shiny glaze; brush on one beaten egg yolk. For a light shiny glaze, beat the whole egg or brush on melted butter or margarine. For shine with no color, brush on one egg white beaten with 1 tablespoon water.
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