Yield: 3 cups
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole, beaten | 8 ounces | 15 tablespoons (5 eggs) |
| Milk, nonfat, dry | 1-3/4 ounces | 6 tablespoons |
| Water | 2 cups |
- Combine eggs, milk and water; mix well.
- Brush over shaped dough before or after proofing.
NOTE:
- Keep washes cool until used.
- In Step 1, 2-1/2 ounces (1/2 cup plus 2 tablespoons) canned dehydrated egg mix combined
with 3/4 cup warm water may be used for whole eggs.
VARIATIONS:
- EGG WHITE WASH: Omit Step 1. Use 5 egg whites (5 ounces (2/3 cup)) and 2-1/4 cups
water; beat egg whites and water together. Follow Step 2.