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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

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