Spreads on bread for baking to form a crust

I didn't find a special topic on the forum, but I realized from individual posts that many of the sprinkles then crumble.
I tried to just sprinkle (everything just sprinkled right away), I tried to sprinkle over eggs, over milk. Best of all I did it when I diluted half a teaspoon of the finished dough in a tablespoon of milk.
10 minutes before baking, I leveled the top of the kolobok with a spatula dipped in milk-with-dough, then poured a little milk-with-dough onto the kolobok and spread it evenly over the surface. Then sprinkled with sesame seeds (flax, etc.).
I didn't like the egg - the crust breaks, and the crumb is more moist, perhaps due to the fact that moisture cannot come out during baking, or is it the proportion of egg dilution with water? I just did it with milk - it kept worse. Probably you can just dilute the dough a little with water, without milk.
How are you doing?

[BREAD IN BAKERY]

In addition to icing, baked goods can be sprinkled with various mixtures to make the bread tastier and more interesting. Spreads change the look, flavor and texture of baked goods and are therefore an important part of any recipe. They give your bread an originality unique to your baked goods.

BREAD IN BAKERY

Sprinkles can be added at different stages of baking: at the beginning of baking, 10 minutes after baking starts, or immediately after baking while the bread is still hot. If you want to sprinkle your bread at the start of baking, just open the lid quickly to lose as little heat as possible. Before adding the sprinkles, grease the bread with icing. Then the sprinkling will really linger on the loaf. Almost all breads are pre-lubricated with either an egg, milk or water.

If you are sprinkling after baking, first remove the bread pan from the machine and close the lid to keep warm. Use the mittens to quickly remove the bread from the mold and return it to the mold (then it will be easier to get it at the end). Then grease the loaf with icing and sprinkle with sprinkles. Return to the bread maker for 3-4 minutes so that the icing hardens and the sprinkling does not fall. This way the sprinkles will not bake or turn brown in the bread maker as they would if added at the start of baking.

If you sprinkle grains on your bread, choose the grain from which the bread is baked. For example, if your bread is made from millet flour, sprinkle it with millet grains or flakes.

If flavoring is included in the dough, the loaf can be sprinkled with the same ingredient as a hint of what's inside. Try sprinkling grated Parmesan cheese on the cheese bread 10 minutes after baking starts, and the herbal loaf can be sprinkled with dried herbs immediately after baking.

FLOUR
To make the bread look like a peasant's, farmer's, the loaf must be greased with water or milk before baking (or in the first 10 minutes of baking) and sprinkled with flour. Use white flour, or if you need a coarser dressing, use wholemeal flour.

SMALL SEEDS
The seeds can be used to add texture and decoration to bread. Try sesame seeds, anise seeds, cumin, or cumin. If you add sesame seeds after baking, fry them beforehand without oil in a pan until golden brown.

LARGE SEEDS
Squeeze pumpkin seeds or sunflower seeds into a freshly glazed loaf for beauty and crispness.

SALT
Brush the surface of white bread with water or an egg and sprinkle with sea salt for a nice crisp crust. It is best to add sea salt at the beginning of baking or in the first 10 minutes.

BELT OR CORN FLOUR
Use cornmeal, semolina, polenta, or other special flour for breads that contain this flour. For example, zucchini bread.

WHEAT, OATS AND BRANKS
They add texture and fiber to the bread. Sprinkle them on the bread after frosting just before baking.

HERCULES
Hercules decorates white bread and bread with oatmeal. It is best to add it before baking or at the very beginning.

PEPPER AND PAPRICA
Freshly ground black pepper and paprika make breads spicy. Add before baking, during or after baking.

POWDERED SUGAR
Sweet muffins and breads can be sprinkled with powdered sugar after baking. If desired, you can mix the icing sugar with a pinch of cinnamon.

[BREAD IN THE OVEN]

BREAD IN THE OVEN

All the toppings listed for the bread makers can be used on hand formed breads as well. There are several ways to add sprinkles to these loaves.

SPREADING WITH FLOUR
If using flour, sprinkle on the dough immediately after shaping and again after cutting and baking for a rougher look. Use the flour from which the dough was prepared. Bread flour is ideal for this. Use cornmeal or rice flour for muffins and wholemeal for muffins.

ROLLING IN SEEDS
Place the seeds, salt, or other fine sprinkles on the table and roll over the product (which has not yet worked). This method is ideal for coating cereal bread in pumpkin seeds or wheat flakes. After that, the dough must be left on a baking sheet and allowed to rise.

ADD SPRITTER AFTER GLAZE
Some sprinkles are added after icing and immediately after baking. In addition to the sprinkles already listed, try these:

Candied fruit
Candied fruits, whole or cut into pieces, are great for holiday wreaths and sweet rolls. Add fruit after egg frosting. Candied fruit can be added after baking with jam or icing with powdered sugar to help keep the fruit on top of the bread.

NUTS
Before baking, coat sweet and savory breads and rolls with icing and sprinkle with chopped almonds, chopped cashews, chopped or whole walnuts or pecans.

VEGETABLES
Coat unsweetened breads with icing and buns with egg frosting or olive oil, then sprinkle with finely chopped onions, bell peppers (finely chopped), dried tomatoes or olives. You will get a delicious crust!

CHEESE
Grated cheese such as Parmesan, Cheddar, or Pecorino is best sprinkled on the dough before baking to create a flavorful crust.

FRESH HERBS
Use fresh herbs like rosemary, thyme, saffron, and basil for Italian breads and tortillas. Sprinkle the chopped herbs well over the unsweetened buns.
USING SUGAR
Sugar can be used in a variety of forms. Brown sugar. Brush the buns with butter or milk, then sprinkle with brown sugar for a crispy crust.

Deep-fried yeast buns (like crumpets) can be sprinkled with sugar mixed with cinnamon or nutmeg.

[APPLICATION OF GLAZE WHEN BAKING.]

APPLICATION OF GLAZE WHEN BAKING.

If you bake bread in bread maker, apply the frosting before baking or during the first 10 minutes. Apply the frosting quickly so you don't lose heat when the lid is open. Do not use sticky icing on the sides of the loaf or it may stick to the mold.

Glazes containing milk, eggs, and salt water can be used on freshly baked bread. Spread the icing on the bread as soon as baking is finished and leave for 3-4 minutes to dry and the crust is shiny. Then remove the loaf from the bread machine as usual. This method is especially useful if you want to sprinkle something on top of the bread.

For loaves that are molded hands, glaze the loaves before or after baking, and sometimes before and after.

GLAZES BEFORE OR DURING BAKING
For an attractive shiny crust, coat with icing while baking.

MILK
Grease loaves, such as potato bread, for a soft, golden crust. Milk is also used for savory and sweet rolls, tortillas when a soft crust is needed.

OLIVE OIL
Mainly used in continental breads such as focaccia, stromboli and landmine. The olive oil adds a bright shiny crust and a pleasant aroma. The darker the oil, the more fragrant the crust. Use extra virgin oil for a very strong taste. Olive oil can be used before and / or after baking.
(pictured is a French mine, oiled with olive oil before baking)

BUTTER
The buns are greased with melted butter before baking so that the crust is bright but soft at the same time. Parker's American buns are oiled before and after baking, while cornbread is only sprinkled with butter before baking. The butter imparts flavor to the bread, which is oiled.

SALTY WATER
Mix 2 tsp of salt with 2 tbsp of water and brush over the dough immediately after baking. The crust will be crispy but pale.

EGG WHITE
Mix 1 egg white with 1 tablespoon water for a golden shiny crust. It works better on unsweetened bread than egg yolk.

EGG YOLK
Mix 1 yolk with 1 tablespoon milk or water. This classic grease will give your bread a golden sheen. For sweet rolls, breads and cakes, add 1 tablespoon sugar for added aroma and flavor.

GLAZES AFTER BAKING

Some glazes are applied after baking, especially on sweet items. These glazes add shine and stickiness to the surface of the baked goods and help the bread stay fresh longer. All of them are suitable for both machine and hand baking.

BUTTER
Breads such as Italian panetton and German stollen are brushed with melted butter to keep the crust soft. For these purposes, sometimes ghee is used to lubricate the Naan cakes.

HONEY, PATOKA AND MALT
Liquid sweeteners are heated and used on sweet breads to provide a soft, sticky crust. Honey - traditionally used to flavor bread. Malt and molasses have a very strong aroma, so use them sparingly and pair them with the right products (cakes and muffins).

ICING
Dissolve 2-3 tablespoons of sugar in the same amount of milk or water. Bring to a boil and cook for 1-2 minutes until syrup forms. Lubricate fruit muffins and muffins for a shiny finish. You can add rose water to the glaze for flavor.

SYRUP
Yeast cakes such as Savarin are often topped with sugar syrups flavored with liqueur, other alcohol, or lemon juice. The syrup softens and decorates the bread at the same time.

JAM
Jam or confiture can be melted with a little liquid. Choose water, liquor, alcohol (rum or brandy), or fruit juice depending on the type of bread you will be greasing. The liquid liquefies the jam, and the jam adds flavor and aroma. Lubricate muffins and sweet breads or Danish buns with it for a shiny, sticky crust. Top can be sprinkled with dried fruits and nuts.
Choose the right jam for your product. When in doubt, use apricot.

GLAZE WITH SUGAR POWDER
Mix 2-3 tablespoons of icing sugar with 1 tablespoon of fruit juice, milk, cream (with vanilla essence) or water and brush over warm muffins and rolls. You can add a pinch of spices to add flavor to the bread. You can mix maple syrup with powdered sugar to grease on nut bread.

[MIXTURES FOR LUBRICATING THE SURFACE OF BREAD AND PIES]

MIXTURES FOR LUBRICATING THE SURFACE OF BREAD AND PIES

So that pies made from yeast or unleavened dough with different fillings get a beautiful golden yellow color during baking, different lubricants can be applied to their surface after the final proofing and before baking.

* Melted honey - for lean dough pies with various sweet fillings.

* Sweet cold water - mainly for greasing the surface of lean pies with fruit fillings.

* Steep boiling water with a little sugar - for lean dough pies.

* Flour sweet grease
Brew 1 tbsp. a spoonful of flour 0.5 cups of boiling water, stir well and dilute with cold water to a completely liquid consistency. Add 1-2 teaspoons of sugar to the mass and strain through a strainer. Use a lukewarm lubricant for lean cakes.

* Milk sweet grease
Boil fresh (preferably homemade) milk, adding 1–2 teaspoons of fine granulated sugar or 1–2 pieces of refined sugar to 0.5 cups of milk. Use a lukewarm lubricant for pastries.

* Beaten egg or egg yolk
Whisk a raw egg thoroughly, adding 2 tbsp. spoons of milk or water and a pinch of sugar. To lubricate the yolks, they must be thoroughly grinded (without the formation of foam) and be sure to strain through a strainer. Use a pie lubricant from any dough.

* Egg-oil mixture
Whisk the raw egg thoroughly, add 2 tbsp. tablespoons of warm water and 1-2 tbsp. tablespoons of melted butter or margarine. Whisking the mixture, add water and butter alternately 1 teaspoon each, without stopping whipping the mass. Use the grease immediately after baking for any type of dough.

* Yolk-oil mixture
Thoroughly grind 1-2 yolks with 1 full tbsp. a spoonful of softened butter or margarine. Prepare the grease in a preheated dish so that the butter or margarine will completely melt during the preparation of the grease, and use for any pies.

* Butter-flour sweet or not sweet mixture
Mix softened butter or margarine with the right amount of cold water, a little flour and sugar (for sweet pies).

* Sweet strong tea
Pour the drunk tea leaves with hot water and boil. Strain the tea through a strainer and add 2-3 tbsp for 0.5 cups of tea. tablespoons of sugar. It is best to use the grease hot, but not boiling, for any pies.

* Heavy cream, apply concentrated milk or melted butter to the surface of the pies 5–7 minutes before the end of baking - the crust of such products will acquire shine, become crispy and appetizing.

HOW TO PROPERLY APPLY LUBRICANT

To make the surface of the pies the most beautiful after baking, and the lubricant to be of high quality, it is necessary to apply it to the surface of the product with a soft brush very carefully and evenly - then the baked pies will have an even golden color and shine. If the lubrication is done carelessly, the surface of the product will have whitish bald spots. This should be especially taken into account when lubricating the surface of puff pastry pies.
No less tasty will be baked pies made from any dough, if immediately after baking their surface is greased with melted butter, margarine or non-acidic (preferably homemade) sour cream.
Sweet pies greased before baking with cold water, boiling water or diluted honey after baking, it is advisable to grease them with melted butter or slightly overheated vegetable (for lean pies) butter.

Hello! Tell an inexperienced baker how and when to sprinkle sesame seeds on your bread? I have an LG bread maker, French bread baking mode 4h, I want to sprinkle it with sesame seeds. When should you do this? And how to smear so that the seed does not fall off? Thank you.

Smear the bread very gently with a soft brush 5 minutes before baking. You can lubricate with an egg or starch grease (40 ml of water at room temperature, 1/4 tsp. Salt, 1/2 tsp. Starch). Then sprinkle with sesame seeds.

You can also just grease it with milk, the sesame will also stick.

If you decide to add sesame seeds after baking, fry them without oil in a pan beforehand - it will be even tastier. And just grease the baked goods with an egg, beaten with water and sprinkle with sesame seeds.

Can be lubricated simply with sweet water, sesame seeds will not crumble

That is, you can remove an already baked loaf from the mold, coat and sprinkle with pre-fried sesame seeds?

No, not true.Everywhere it says that five minutes before baking. 5 minutes approximate time, if it will be a little earlier or a little later, then it's okay. The instructions for the bread maker should describe how long baking lasts in different modes. Suppose that the baking process itself lasts 50 minutes, which means when the timer is 55 minutes, you need to open the lid and quickly and carefully grease with something (egg, milk, diluted starch ...), and then sprinkle with sesame seeds (caraway seeds, seeds , nuts, poppy seeds, etc. ...) Personally, the easiest thing for me is milk - I poured a little out of the bag and smeared it with a brush. And the egg needs to be broken, shaken, then stored somewhere ... But this is personal preference, and you try different things and choose your own version.

[Herbs of Provence (herbes de Provence)]

From topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16825.0
Herbs of Provence (herbes de Provence) - South French mixture of dry herbs that has entered the world culinary arts. Typically this mixture includes: basil, fennel seeds, lavender flowers, marjoram, rosemary, sage, savory, and thyme. Herbs of Provence are used in many cuisines of the world as a seasoning for meat, poultry and vegetables.

Naturally, this mixture has no exact composition. What is good growing nearby is picked, chopped finely and added to food - on the Mediterranean coast of Europe this rule works almost everywhere.

In addition to the listed components, parsley, bay leaves, fennel seeds, dried herbs and orange peel are included in the blend. To heighten the aroma, put a dry lavender color.

Here's one of the more sophisticated options: a quarter cup each dried thyme, marjoram and savory, a couple tablespoons of oregano, a tablespoon of rosemary, and a teaspoon of dried lavender blossoms.

Girls, tell me. I haven't baked wheat-rye for a long time. I bake like this: dough program, more prog. extract 1.10 min. I want to grease the top with butter and sprinkle with something. When should you do this?

that's great! Well this can be bookmarked! Thank you!

For some reason, sesame seeds from Borodino bread are sprinkled with me. Smeared with milk and egg. Advise how to be?

I want to add a topic to bookmarks, it doesn't work! The system writes like this topic you already have in your bookmarks !! But he's not there !!!

[nicholas]

nicholas, did not encounter such errors. I can only see it if I change your password, and then you have to restore it.

[Chef]

Chef, figured it out! my cant !! everything is working!!

Added on Tuesday 14 Jun 2016 09:15 PM

I made many sections hidden, and the ingredients got there, unchecked the checkbox and everything was saved in the bookmarks !!