Instructions: Rich, Shiny Glaze
Brush undiluted evaporated milk twice on the bread, first before it is placed in the oven (or halfways through the baking) and again about 5 minutes before it is removed from the oven. It will finish to a nice russet color.

Egg Glaze
Beat 1 egg yolk with 1 teaspoon of milk and brush on the bread just as indicated with the Rich, Shiny Glaze (above). This brown will be a bit more yellowish in color.

Glaze for French or Italian loaves
Cook together:
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 c. water

Cool before applying

Leopard or Tiger Crust
This should be made about 10 minutes prior to putting the loaves in the oven.

Stir together:
1/2 t. dry yeast
1 t. sugar
2 T. warm water

When it foams, stir in:
2 T. cornstarch or arrowroot
1 t. oil

Stir this mixture well and brush thickly over the loaf when it is ready to be placed in the oven.

Sweet Finish
Combine:
1 c. confectioners sugar
2 T. liquid (may be water, milk, white wine, or fruit juice)

few drops of flavoring as desired

Pour this mixture over the bread when it has partially cooled after being removed from the oven.

NOTE: white wine makes the clearest glaze

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