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Old 04-05-2012, 09:57 AM   #4261
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Tradition is that the glaze is made with a 10X glaze. It is made in the shape of a cross. But you should wait until they cool some. Otherwise the glaze will melt and just run off.
Addie,

I'm good with the cross mixture.

In my area the ones from the bakery have a clear sticky coating on them and then the cross on top of that. All of the recipes I have seen say to glaze the dough prior to baking with an egg wash to create a shine. What I am used to is more than a shine it is sweet and shiny like corn syrup. That shine is what has me baffled.
Thanks, B
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Old 04-05-2012, 10:05 AM   #4262
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Addie,

I'm good with the cross mixture.

In my area the ones from the bakery have a clear sticky coating on them and then the cross on top of that. All of the recipes I have seen say to glaze the dough prior to baking with an egg wash to create a shine. What I am used to is more than a shine it is sweet and shiny like corn syrup. That shine is what has me baffled.
Thanks, B
Aunt Bea, in the bakery we always glazed them with thinned apricot preserves, enough water to make it flow like syrup.
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Old 04-05-2012, 10:23 AM   #4263
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1.25 lb. sour rye bread and setting up dough for baking of crusty Italian bread on Saturday and / or Sunday.
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Old 04-05-2012, 10:27 AM   #4264
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Originally Posted by Aunt Bea
I just pulled a loaf of oatmeal bread out of the oven!

I would like to make some hot cross buns and I think I am all set except for the glaze or wash that is put on them when you first take them out of the oven. Do you think I could just brush them with real maple syrup? What is that glaze normally made of? Any thoughts would be appreciated.

Thanks B
OATMEAL BREAD? Please tell me more.:-)
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Old 04-05-2012, 02:47 PM   #4265
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Aunt Bea, in the bakery we always glazed them with thinned apricot preserves, enough water to make it flow like syrup.
Thanks, that is what I was thinking of. It is a common glaze on sweets. It is what is used on the fruits to make them shiny in a tart.
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Old 04-05-2012, 05:09 PM   #4266
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Aunt Bea, in the bakery we always glazed them with thinned apricot preserves, enough water to make it flow like syrup.
I was just about to post the same thing. I like to add a little water and warm until all melted together.

This is also a great glaze to use to brush a fresh fruit tart.

What commercial bakeries usually use is called a "honey" or "danish" glaze, the honey glaze usually doesn't contain honey, but a lot of corn syrup reduced down really thick.

The apricot preserve glaze should work just as well.
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Old 04-05-2012, 06:15 PM   #4267
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OATMEAL BREAD? Please tell me more.:-)
Me too!
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Old 04-05-2012, 07:20 PM   #4268
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Thanks for the info about the glaze!

I think I will try either honey or maple syrup. I don't have any clear jelly or jam on hand. we'll see!

The oatmeal bread is just regular yeast bread but I replace a cup of flour with a cup of oatmeal flakes. I put them, the sweetening and the liquid into the microwave for a minute. When it cools to 110 degrees I add the yeast and let it proof then finish the recipe. It makes a chewy bread that is great toasted! You can also just use any leftover oatmeal or cooked cereal from breakfast, that is what my grandmother did. Eat it up, wear it out, make it do or do without!
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Old 04-05-2012, 09:08 PM   #4269
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Yum! Thank you. I'll try this out soon.
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Old 04-05-2012, 09:22 PM   #4270
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Ordered goodies from King Aruthur Flour they came today fun on the way. Kids are coming tomorrow to dye eggs all 36 hard cooked eggs, so as a treat chocolate muffins and for the big kids brioche bread with fig orange jam.
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