Cornstarch Glaze
KS Quotient
Super-Easy: Minimal ingredients, easy preparation. Can be made ahead.
A light coating of cornstarch glaze is a simple way to give a crust a shiny, lacquered look. While still wet, the glaze also provides a tacky surface great for capturing and holding seeds or other garnishes sprinkled over the top. It is a good substitute for an egg glaze when breads will be eaten by vegans or those allergic to egg products, or when you're out of eggs.
Yield: Enough to glaze 2 or 3 loaves
2 teaspoons cornstarch
Scant 2/3 cup cold water, divided
1 pinch salt
In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes. Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel). Or cover and refrigerate for up to 1 week. Let warm to room temperature, then, if necessary, thin with a little warm water before using.