| Ingredients | Weights | Measure |
| EGG WHITES | 5-2/3 ounces | 1/2 cup |
| WATER | 1-1/8 lbs | 2-1/4 cups |
- Beat egg whites and water together. CCP: Refrigerate at 41 F. or lower until ready for use.
- Brush over shaped dough before or after proofing.
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