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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.


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


I think you can exchange it with marscapone cheese at room temperature


where is the oil? you are missing oil in the mixture, that dough seems awfully plain and very boring, I would add olive oil, and vinegar to the mixture, so this is ho wi would make it as follows, 4 gallons of water, 1/3 cup of sugar mix into water with a whisk, add your yeast cake, leave for 15 minutes, add the oil and vinegar pour in half the flour and ...


Generally, pumpkin pie is made in an unbaked crust. So just pull your frozen shell out of the freezer and let it come to room temperature before filling, and bake it per your recipe. EDIT: I looked at a few recipes, and some do call for prebaking the crust, so let the recipe be your guide. The most common recipe, the one from back of the most popular brand ...

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