This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.”

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine couldn’t be easier, and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first, and the various steps take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking; they are kind of foolproof 😉 really easy, and the bread is delicious.

Finishing the crust – glazes, washes, and toppings (Optional)

Note: I updated this post on January 2, 2023.

Finishing the crust is the special touch for homemade bread that leaves it so yummy with a beautiful appearance! It adds flavour, affects the crust’s look, taste and crunch, provides an attractive finish, and adds moisture to the bread.

Although glazes, washes and toppings are often optional ingredients that I usually omit, they boost flavour and enhance the appearance of the bread.

If you do not use glazes or washes, your bread will have a more matte or floury crust. Wash gives it a pretty colour and a bit of sheen.

Glazing, washing or topping the exterior of your loaf can help you achieve the effect you are after (i.e., soft, sweet, crusty, shiny, etc.). They can help to achieve a range of textures from soft and velvety to crisp and crunchy. It may also smooth or colour the crust as well as add flavour. But it is really up to you, the baker, how you will finish the loaf.

Note: Prepare glazes, washes, and toppings while the oven is preheating.

Finishing with water and NO toppings

Water may be brushed on or spritzed for a speedy, no-hassle glaze. Spraying or brushing loaves with water while they bake will produce a crispy and crunchy crust with a nicer (in my opinion!) colour than the unglazed one. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance. Apply just before baking.

Glazes and washes

Glazes and washes also provide glue if you want to add seeds or grains to the crust. They often consist of liquid ingredients, such as oil, milk, water, honey, and egg, which are brushed onto the dough to provide an attractive finish.

Use a pastry brush to apply the glaze.

Note: Some glazes, such as eggs or honey, have an adhesive property. Keep it away from the sides of the pan to prevent the bread from sticking to the pan. And also, to avoid preventing the dough from expanding properly during baking.

When to add

Glazing, washing and topping are often the final steps in bread making. They are usually applied to the dough before baking. But some recipes call for the glaze to be applied after the bread is baked.

The bread dough should NOT receive any glazes, washes or toppings (if intended) until the dough has finished the final rising period, also known as proofing.

Adding washes and toppings before baking

Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough.

Leave plain or sprinkle with seeds, herbs, grated parmesan or Romano cheeses, or other desired toppings.

Use the beaten egg washes to treat the crust when sprinkling toppings for the best results. This mixture will ensure that toppings will stick and not fall off when the bread is removed from the pan.

Press toppings gently into the dough to ensure it adheres and will not fall off.

Close the cover and allow the bread to bake.

Adding glazes after baking

You can also treat the crust after the bread is done baking.

Remove bread from the bread pan and place it on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping onto the bread’s top.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Note: Some glazes, such as eggs or honey, have an adhesive property. To prevent the bread from sticking to the pan, keep it away from the sides.

And also to avoid preventing the dough from expanding properly during baking.

Here is a full range of possibilities to choose from:

For an opaque and pale crust

No glaze

The bread will look relatively pale compared to some of its glazed friends. It will have a matte appearance, and the crust will be more chewy than crispy.

For an opaque, tasty, light colour, smooth, chewy crust

With a matt appearance, not shiny at all, the crust has a light colour and is slightly crunchier than unglazed bread.

Olive oil before or after baking

Glazes such as olive oil can be applied just before or after baking to soften the crust and provide a richer flavour.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

For an opaque and tasty

Water + Salt + herbs before baking

• 2 teaspoons of salt
• 2 tablespoons hot water
• herbs

Dissolve 2 teaspoons of salt in 2 tablespoons of hot water and brush over the bread. Sprinkle with herbs and bake.

For an opaque dark crust

Milk before baking

Brush loaves with milk before baking to produce a lovely golden-brown colour.

Darker than the one without a glaze but not as dark as some other types of glaze. It produces a quite matt appearance but is slightly shinier than the unglazed one.

For a softer, shiny crust

Milk or cream after baking

Brush just-baked bread with milk or cream.

For a shiny, light golden-brown chewy crust

If desired, sprinkle chopped nuts or fruit and or seeds after glazing.

Egg white before baking

Brush loaves with egg white before baking to produce a shiny, lighter colour crust.

Important: You should NOT use it with the “French” or “ExpressBake (under 1 hour)” setting because the high cooking temperature may cause the egg to burn quickly.

Note: To keep unused egg yolk fresh for several days, cover it with cold water and store it in the refrigerator in a covered container.

Egg white + Water before baking

A crisp light brown crust. The ideal sticky glaze for attaching seeds.

Lightly beat and strain before brushing it on.

• 1 egg white (2 tablespoons)
• 1/2 tablespoon water

Egg white + Water + Salt before baking

You can also add a tiny pinch of salt to make it easier to pass through the strainer and spread.

Beat it with a fork before brushing it on.

• 1 egg white (2 tablespoons)
• 1/2 tablespoon water
• tiny pinch of salt

For a shiny and pleasingly golden-brown crust

Whole egg before baking

For a shiny and pleasingly golden-brown crust, use the whole egg (white and yolk beaten together) or just the egg yolk. They are very similar. I probably wouldn’t bother separating it, but the yolk is the more important component here.

An eggwash glaze is the most appealing option unless you want a bit of sweetness. It is one of the most usual glazes for bread. Because of its adhesive properties, it allows other toppings to adhere easily to the dough’s surface.

Note: An egg glaze will lose its shine if it uses steam during baking.

Important: You should NOT use it with the “French” or “ExpressBake (under 1 hour)” setting because the high cooking temperature may cause the egg to burn quickly.

Egg + Water before baking

A medium shiny golden crust.

• 1 slightly beaten egg
• 1 tablespoon water

Egg + Water + Salt before baking

When using an egg wash, it goes on most smoothly if strained. You can also add a pinch of salt to make it more liquid and easier to pass through the strainer.

• 1 slightly beaten egg
• 1/2 tablespoon water
• tiny pinch of salt

Mix the egg with 1/2 tablespoon water and a pinch of salt. Whip and strain to remove clumps of egg white.

Wash with the egg mixture and add your toppings.

Note: Injected steam during the baking will remove the shine.

Apply just before baking.

Egg yolk glaze before baking

Egg yolk gives a brown colour. It is markedly one of the shiniest glazes and the most richly coloured.

• 1 slightly beaten egg yolk
• 1 Tablespoon water

Mix 1 slightly beaten egg yolk with 1 Tablespoon water.

For a shiny and dark golden-brown crust

Egg + Milk (or cream) before baking

• 1 slightly beaten egg
• 1-2 Tablespoon milk (for a shiny medium golden-brown crust) or cream (for a shiny deep golden-brown crust)

Mix 1 slightly beaten egg with 1-2 Tablespoon milk or cream

Egg yolk + Milk (or cream) before baking

• 1 lightly beaten egg yolk
• 1 teaspoon milk (for a darker brown) or heavy cream (for an even darker brown)

For a shiny and darker golden-brown crust

Egg + Coffee before baking

For a shiny and darker golden crust, brush a mix of 1 egg with a few drops of coffee.

Egg yolk + Coffee before baking

Brush an egg yolk with some coffee for a shiny, darker golden crust.

For a soft chew velvety crust

Butter or Margarine, or Melted vegetable cream before or after baking

Brush 1/2 tablespoon butter (preferably clarified) or margarine, or melted vegetable cream, before or immediately after baking to produce a tender, chew velvety crust.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

• Butter glaze before baking – It’s quite matte and darker, with a more vibrant, pleasing colour and slightly cracked appearance.
• Butter glaze after baking – Brush as it comes out of the oven. The result is a pleasant shine but a less browned appearance.

For a soft crust with little shine

Cornstarch + Water – before, during and after baking

This is a secret to giving your bread the professional bakery look.

• 1 1/2 teaspoons cornstarch
• 2 tablespoon water
• 1/4 cup boiling water

With a small whisk, stir together cornstarch with 2 tablespoons of water in a small saucepan.

Bring the remaining 1/4 cup water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds or until thickened and translucent.

Cool to room temperature, and then brush on the bread.

1. Before baking
2. Again about 10 minutes before baking is finished
3. and again immediately after baking (or 3 minutes before the bread is completely done)

For a shiny, sticky sweet crust

Honey after baking

Honey is applied just after the loaf is removed from the oven.

You can attach toppings. The honey will soak into the crust but hold the toppings on.

Sugar water glaze after baking

The sugar water makes an excellent alternative if you want a bit of sweetness.

A small amount of sugar dissolved in a bit of water will give a shiny appearance and a subtly sugary flavour. However, for the shine, you’d have to brush it on after baking.

For an opaque, sticky sweet crust

Sugar water glaze before baking

It will result in a matte appearance with a lovely darkened crust with a subtly sweet taste of the glaze.

Creamy vanilla glaze

Mix until thin enough to drizzle:

• 1/2 cup confectioner’s sugar
• 1/4 teaspoon vanilla
• 2 teaspoons milk

Browned butter vanilla glaze

• 2 tablespoon butter (or margarine)
• 2/3 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• 4 teaspoons milk

Heat butter (or margarine) in a 1-quart saucepan over medium heat until light brown; cool. Stir in confectioner’s sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

• 1/2 cup confectioner’s sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons water

Citrus glaze

Mix until thin enough to drizzle:

• 1/2 cup confectioner’s sugar
• 1 teaspoon grated lemon or orange peel
• 2 teaspoons lemon or orange juice

Choco-banana spread

Mix:

• 1/3 cup mashed ripe banana
• 1/2 cup semi-sweet chocolate chips (melted)

Honey-walnut spread

Mix:

• 6 Tablespoon cream cheese (softened)
• 1 Tablespoon chopped walnuts
• 2 teaspoons honey

For sweet icing glaze

Confectioner’s sugar + milk (or water or fruit juice) glaze

Mix until smooth:

• 1 cup sifted confectioner’s sugar
• 1 to 2 tablespoons of milk, water or fruit juice

Drizzle glaze over raisin or sweet bread when they are almost cool.

If desired, generously sprinkle with your choice of nuts or seeds after glazing.

For a spicy and golden crust

Oil + Curry or Pesto

Brush with a mix of oil and curry or pesto.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Garlic butter

Mix:

• 1/4 cup butter or margarine (softened)
• 1/8 teaspoon garlic powder

Herb-cheese butter

Mix:

• 1/4 cup butter or margarine (softened)
• 1 Tablespoon grated Parmesan cheese
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon dried oregano leaves
• Dash of garlic salt

Italian herb butter

Mix:

• 1/4 cup butter or margarine (softened)
• 1/2 teaspoon Italian seasoning
• Dash of salt

Ham and Swiss Spread

Mix:

• 6 Tablespoon cream cheese (softened)
• 2 Tablespoon finely chopped, fully cooked, smoked ham
• 1 Tablespoon shredded Swiss cheese
• 1/2 teaspoon prepared mustard

Herb-cream cheese spread

Mix:

• 1/2 cup whipped cream cheese
• 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
• 1 small clove of garlic (finely chopped)

Ripe olive spread

Cover and mix in a food processor or blender until slightly coarse:

• 1-1/2 cups pitted, ripe olives
• 3 Tablespoon olive oil
• 3 Tablespoon capers (drained)
• 3 flat anchovy fillets (drained)
• 1 teaspoon Italian seasoning
• 2 garlic cloves

Use your imagination

Of course, these are not the only glazing alternatives.

This is another chance to be original and use your imagination. And remember, a glaze makes a good glue for sticking seeds, such as sesame or poppy seeds, to the top of your bread.

Let me know if you have any great favourites that I’d like to try.

Also check:

• Topping bread dough
• How to create an Artisan bread with a rustic crust
• How to make a crispy and crunchy crust?
• Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
• Fast2eat Bread Recipes
• How to make bread with a soft crust

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

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