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Challah browning

Haacknjack@aol.com
Tue, 10 Dec 2002 22:49:23 EST
v102.n057.13
My experience is that extra baking time will brown those stubborn crevices. 
Also, try brushing egg wash on once at beginning of rise, let rise 
UNCOVERED so egg wash dries out some, brush again just before putting into 
oven.  Be sure egg wash gets all the way down into the "joints" ... but 
DON'T let it pool or puddle there (if too much gets down into the joints, 
use your brush to flick it back up on top of the bread).  (after you've 
brushed on the second layer of glaze, you can sprinkle with sesame or poppy 
seeds and they will stick on forever.)  Be sure to rotate loaves 
half-to-two-thirds through the baking time.  And have courage -- let it 
brown!  You'll have a deep mahogany crust about 1/8" thick, beautiful 
yellow bread inside, and a fine presentation.  Enjoy!