I'm making a half recipe of bread that calls for one egg, beaten and brushed on loaf before baking (to help seeds stick).
What is best for flavor, shine & stickiness (for the seeds): white only, yolk only, or the whole egg beaten and using only half?
Would love to have your opinions/experience soon, as I'm going through 2nd proofing.
Otherwise, I'll stumble ahead.
Nancy is a trusted home cook.asked 4 months ago
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Well played. You deserve a cookie.
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