Eggwash/Milkwash on Partially Baked Quickbread?
Some quickbread recipes I make do not result in a great looking top surface, even though they taste fine. They would benefit from either an eggwash or a milkwash. Obviously I can't brush a wash on a quickbread batter the way I would on a pie crust or cookie dough, i.e., before baking.
Does anyone have experience pulling a partially baked quickbread out of the oven to brush on a wash to get a nice-looking top? At what point in the bake should I do this? If so, which is preferable, egg or milk? I'm looking for shine and depth of color.
Best Answer
Arlo, assuming you're talking about relatively dense quickbreads such as zucchini, pumpkin or banana bread or the like, I have not had any trouble with collapsing. I use egg or egg white wash sometimes(*) around the time I do my first toothpick test and it comes out just a bit wet. So, call it maybe 7-8 minutes before it's finally done. I've not tried a milk wash.
Honestly, while this does give it a nice sheen, these breads are so dark already that it doesn't really do anything for the color.
For a sweet bread like banana etc, you can also get a nicer looking top by evenly sprinkling fairly large crystal sugar across the top of the dough (batter) before it goes in.
(*) If I'm presenting to non-family members like at a work potluck. For the kids, who cares? Haha.
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Can you add egg wash halfway through baking?
If you're making bread or dessert, you should apply the egg wash right before you bake your creation, though some recipes may tell you to brush on the egg wash halfway through the baking process. The longer the egg wash stays in the oven, the darker it becomes.Can you brush bread with milk before baking?
MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it. WATER: Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust.Does milk wash work like egg wash?
Similar to an egg white, milk will provide a semi-gloss shine or matte finish to the final baked dough. How about a cream wash? A cream wash is generally applied to static doughs\u2014short doughs such as pies and tarts that are minimally expansive during baking.Is egg wash better with milk or water?
Whites only will give a shine, while baked goods brushed with yolk or whole egg washes will bake up more golden. Egg washes can be made with milk or cream instead of water. I brushed bread with three egg washes made with whole egg.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Sonny Sixteen, Jill Wellington, Jill Wellington, Jill Wellington