Cornstarch Glaze From “Secrets Of A Jewish Baker” by bettina

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Cornstarch Glaze From “Secrets Of A Jewish Baker”
Submitted by bettina on September 17, 2003 at 7:06 pm

DESCRIPTION
Cornstarch Glaze, from "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is so easy, and gives such an impressive, definitely "bakery" look/finish to these breads.

1 cup water
2 tbs cornstarch/dissolved in 1/4 cup cold water.

"Before slashing the tops of the bread and placing it in the oven, the tops may be brushed (painted) with a pastry brush dipped in a cornstarch solution made as follows:

While bringing 1 cup water to a boil, dissolve 2 tablespoons cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven. I use the cornstarch solution for breads that should have a glaze, such as Sour Rye Bread; I use water for French and Italian-style breads."

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