 Crust Embellishments
Most simple breads without added sweetener of milk have a pale chewy crust. The same bread baked with steam, as we have discussed in earlier posts, will develop a shiny brown thin crispy crust. Most of us would like to maintain a nice crust on our bread without a lot of heat or fuss. There are other methods that avoid steaming but still provide a delicious shiny crust.
For a Shiny Crust: Whichever method you choose, if you are going to glaze your crust, be sure to cover the entire surface of the loaf (otherwise, it can look pretty terrible!). The best tool for achieving this is a really soft, fat brush or feather brush. However, a folded fringed cloth napkin works pretty well too. Avoid using the stiff bristled pastry brushes that can dent or deflate unbaked dough.
 Egg Wash: Great for breads and buns is a mixture of one egg lightly beaten with enough water to fill half the egg shell. This classic bakers favorite can be enchanced with a teaspoon of honey or brown sugar, for more colour. You can use milk instead of water in the wash for a tender rosy crust. Egg wash can be applied before, near the end or just after baking. For a less shiney, but flavourful, colourful and tender loaf, brush with butter after it comes out of the oven. If you brush with milk before and with butter after baking, you get a beautiful glowing colour and butter's special rich flavour.
Cornstarch Glaze:Usually reserved for Rye breads, this wash works well on any kind of loaf. Stir 1/2 tsp of cornstarch into 1/4 cup cold water. Boil for 5 minutes or until clear. This small amount may be tricky for a regular sized pan, so go ahead and make extra to keep on hand in the fridge for a week or so. Brush the glaze on the loaf after baking, then return to the oven for one minute. Alternatively, brush loaf halfway through the bake and then again at the end. Garnishes: Any loaf can be fancied up by sprinkling one of the following on the board and rolling the shaped loaf in it: - sesame, poppy or other seeds
- rolled oats, or other rolled cereal grain
- very finely chopped nuts
- slivered, sauted onions
- for a pretty and crunchy topping, soak rolled oats in milk and press them onto the top of the loaf after you put it in the pan
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Crust Embellishments
choose, if you are going to glaze your crust, be sure to cover the entire surface of the loaf (otherwise, it can look pretty terrible!). The best tool for achieving this is a really soft, fat brush or feather brush. However, a folded fringed cloth napkin works pretty well too. Avoid using the stiff bristled pastry brushes that can dent or deflate unbaked dough.
Egg Wash: Great for breads and buns is a mixture of one egg lightly beaten with enough water to fill half the egg shell. This classic bakers favorite can be enchanced with a teaspoon of honey or brown sugar, for more colour. You can use milk instead of water in the wash for a tender rosy crust. Egg wash can be applied before, near the end or just after baking. For a less shiney, but flavourful, colourful and tender loaf, brush with butter after it comes out of the oven. If you brush with milk before and with butter after baking, you get a beautiful glowing colour and butter's special rich flavour. 
shaped loaf in it:
