The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

egg wash

Craig Stevens's picture

BBB: Burnt Bottom Brioche: WHY?!

March 7, 2011 - 1:13am -- Craig Stevens

Friends and fellow bakers,

I keep burning the bottoms of my brioche a tete! I've tried placing them high up in the oven and the bottoms still burn. Well, actually, the bottoms don't taste burnt, but they're far too brown-looking compared to the tops, which are a little too light in color. If I leave them in longer so that the egg wash browns properly on the top, the bottoms will burn to charcoal.


What can I do about this? How do professionals get around this? Is this happening because my oven doesn't have a fan?


Please help!


sortachef's picture

Sortachef's Greek Easter Bread

 Greek Easter Bread


Makes one 2 ½ pound loaf


4 Tablespoons butter

2 heaping dessertspoons of honey

2 eggs

2 teaspoons dry yeast

1½ teaspoons salt (2 if using unsalted butter)

1 teaspoon anise extract

20 ounces (about 4 cups) unbleached white flour

1 1/3 cup water at room temperature

¾ cup additional flour for bench work

A 14" pizza pan fitted with parchment paper


4 red hardboiled eggs (see Dyeing Red Eggs @ )

1 eggyolk+1 teaspoon water for wash

4 teaspoons of raw hulled sesame seeds


Note: A flexible bowl scraper (or a Tupperware lid cut in half) comes in handy for working this dough.


Make the dough: In a mixer fitted with a flat beater, cream together the butter, honey, eggs, yeast, salt, anise extract and 1 cup of the flour. Beat well for 2 minutes. Add 1/3 cup water and ½ cup flour, beat for a minute; another 1/3 cup water and ½ cup and beat, etc., until you have used up all the water and all but a cup of the 20 ounces of flour. Beat for a further 2 minutes.

Scrape off the flat beater, scrape down the bowl, and put in the other cup of flour. Switch to the dough hook; run mixer 10 minutes on low (mark 2 for Kitchenaid). Scrape down bowl if necessary. The dough is not stiff enough for the hook to pick it up, but this mixing will improve its structure.

Knead the dough: Sprinkle half of the benchwork flour onto a counter or board, scrape the dough onto it and, using the scraper, quickly fold the edges in to the middle. Put a bit of flour onto the dough and let it rest for a few minutes while you clean out the bowl.

Knead for 5 minutes, adding flour as necessary until you have used up the ¾ cup of extra flour.

First rise: Put the dough into the bowl, cover and let rise at room temperature for 3½ hours.

Second rise: Use the bowl scraper to pull the dough in from the edges, releasing the air, and then let rise 1½ hours at room temperature.

Make the braid: Turn the dough out onto a barely floured counter. Cut a 5-ounce piece of dough off and put it to one side, covered. Now, make bulk of the dough into a snake about 2 feet long, rolling it on the counter under your hands to stretch it out. Let it rest for a few minutes. For the next step you will want a clean section of counter 3' wide, with no flour on it or the dough will slip instead of roll.

Roll the dough snake out to 3' long, and cut into three equal pieces of about 12 ounces by weight. Roll each of the three pieces out to nearly 3' long. Your dough ropes should be 5/8" in diameter and roughly uniform.

Put 3 ends together, cross two ropes and throw the third across the Y. Braid until the ropes are used up, keeping the dough slack to keep the braids loose and thick.

Make the loaf: Lift one end of the braid off the counter and slip the parchment lined pan under it, and then lift the other end around to form a circle. Overlap the two ends of the braid by an inch, and push your thumb down in at that point. The first egg will go into that depression.

Adjust the braided ring on the parchment to make it as round as you can, and push your thumb down to make depressions at the other 3 quadrants. Carefully put in the eggs.

Roll the leftover piece of dough into a snake the thickness of a pencil. Around the eggs, snip 4 places with scissors to receive the ends of the dough that crosses over them. Cut pieces of dough to make the crosses.

Final rise: Cover lightly with a cloth and let rise for 40 minutes.

Preheat oven to 400º. If you're using a pizza stone or quarry tiles (recommended), let them heat up for at least 30 minutes.

Glaze and bake: Mix the egg yolk and the water in a ramekin, and brush the egg wash over the dough, being careful not to cover the eggs. For best coverage, brush a second time. Sprinkle with sesame seeds.

Bake for 10 minutes at 400º. Turn oven down to 350º and bake for another 25 minutes, turning the bread around at halfway.

Let cool for at least an hour before sharing with your Greek friends.

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ques2008's picture

OK to store egg wash (1 whole egg mixed with 1 tsp of water) in fridge for 2 days

April 6, 2009 - 4:20pm -- ques2008

I googled my question but I'm not getting the answer I'm looking for.  Must be the way I phrased my question.  But here's my question:  i love the egg wash effect on breads but I find I'm wasting too many eggs.  I know I can freeze egg white but for how long?

Also, can I store the egg wash I used tonite in the fridge for use again tomorrow or the next day?  Is it safe to use egg wash twice, bacteria-wise?

And how long can egg whites be stored in the freezer?  I know we can't freeze egg yolk.

Anyone with advice?

Many thanks.

Eli's picture

Egg Wash

November 17, 2008 - 4:44pm -- Eli

I have been getting bubbles on the surface of my challah breads. Is this due to my beating the egg wash and incorporating too much air? I had this brought to my attention today and not sure if you can see the bubbles on my Blog here under Baking Day. I hadn't even realized it until someone asked what is causing them.


psmeers's picture

Help: buttery egg bread recipe lost, just in time for Thanksgiving

November 15, 2007 - 12:49pm -- psmeers


 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

aladenzo's picture

Egg Wash (How to Store Unused Eggs)

August 30, 2007 - 10:44am -- aladenzo

I know eggs are not that expensive and I just love using egg wash on my baked breads for its color, shine, crust, etc. But sometimes, I just happen to use very little and end up cooking scrambled eggs. I recently read in another website that you could freeze unused eggs after using it for egg wash. Someone also suggested putting these unused eggs on an ice cube tray. Would this be safe? What's the best container for storing frozen eggs? How do you properly thaw frozen eggs? And do you have to use them at once if thawed?

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