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What would be the best way for replacing egg wash when baking bread?
I've tried unsweetened soy milk but it didn't brown that well.

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Is this just to make something brown when baked, or is it to get something else to adhere (such as when breading something for frying?) –  Joe Feb 4 '14 at 16:15
@Joe I'd definitely say that it's the aesthetic bit and the difference in bite with a nice browning. –  INT Feb 4 '14 at 16:54
@avidenic it's one of our principles that we don't judge other people's food choices, or tell them what to eat, be it for the sake of health or for other reasons. I am deleting your comment and INT's reply, as they don't help in finding an answer. If you have a suggestion you want to offer as an answer, you're very welcome to describe how dissimilar the result is from an actual egg wash, so a reader can decide for himself if he can live with the difference. –  rumtscho Dec 18 '14 at 12:48

3 Answers 3

up vote 3 down vote accepted

You could always try using vegetable, corn, or light/regular olive oil, vegan margarine, or light corn syrup thinned with a bit of water (to prevent over browning):

I also saw something here that mentioned the use of soy milk, but you said it didn't brown well. If it didn't brown at all, then it is most likely because you were using unsweetened soy milk (remember, sugar browns when exposed to heat).

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I usually dissolve a bit of turbinado sugar into soymilk to use as a wash. You don't get the same shine, but it does brown nicely. –  sourd'oh Dec 18 '14 at 14:44

In Brazil friends use a mix of catchup, mustard and a bit of water to brush over savory dishes, it browns very well and gives a bit of flavor

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The food industry has an answer: fructose syrup (or high-fructose corn syrup).

Apparently, when you're browning millions of baked goods a year, egg wash is expensive. Fructose syrup is much cheaper and more reliable.

Anyway, there is no reason it wouldn't work for a home baked loaf of bread.

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