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Abbrevations: tsp = teaspoon tbl = tablespoon
R43
R44
Glazes Notes
The following Glazes are easy and quick to prepare and will enhance the flavour and appearance of your
breads.
CHOCOLATE GLAZE
2 tablespoons butter or margarine, melted
2
⁄3 cup icing sugar, sifted
1 tablespoon cocoa, sifted
½ teaspoon vanilla essence
2 tablespoons milk
HOT CROSS BUN AND BROWN BUN
GLAZE
½ cup icing sugar, sifted
¼ teaspoon allspice
¼ teaspoon ground cinnamon
2 tablespoons water
CITRUS GLAZE
½ cup icing sugar, sifted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons lemon or orange juice
VANILLA GLAZE
½ cup icing sugar, sifted
½ teaspoon vanilla essence
2 tablespoons milk
Procedure
Combine ingredients in a small mixing bowl
and stir until smooth and thin enough to
drizzle.
After baking, press ‘STOP’. Remove bread
from Baker’s Oven and bread pan. Place on
rack.
Coat top of loaf with glaze. Cool on rack.
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GELATINE GLAZE
3 tablespoons water
1½ tablespoons sugar
3 teaspoons gelatine
Procedure
Place ingredients in a small saucepan,
stir over low heat until sugar and gelatine
dissolves.
Brush over hot bread.
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EGG GLAZE/SEEDS ON TOP
1 x 60g egg, lightly beaten
2-3 tablespoons water
Seeds, for example, poppy, sesame, sunflower,
linseed, etc.
Procedure
Combine egg and water until smooth. Do not
whisk. Strain through a sieve if required.
Open the lid 15 minutes before the end of the
baking cycle, brush glaze over bread. Sprinkle
with seeds if desired.
Close the lid and continue baking.
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