Embellishments

There is something very satisfying about baking with whole grains. Not only is it cheaper to make your own bread and cereal, but can be a creative and artistic outlet as well.

When I began baking bread on a regular basis, I decided that I wanted it to be beautiful as well as practical. Embellishments are so simple, and once you have a favorite recipe that works for you, the sky's the limit.

I never really liked rectangle loaf pans, mostly because I don't like cleaning them. I use them occasionally, but I usually prefer to use a sheet cake pan and bake several loaves at a time. I do have a baking stone and a peel, and I use that for pizza and special loaves. But for sandwich breads, I bake in bulk.

For a really shiny, soft crust, I use an egg wash. Dip a basting brush into a beaten egg and brush it all over the top of a loaf just before you put it into the oven. There is no need to dilute the egg or separate the yolk. If you like, sprinkle sugar, seeds, or anything you like on top. If you are adding cheese, wait until the last 5-10 minutes of baking to sprinkle it on.

One of my favorite embellishments is a Dutch crunch topping. It gives a beautiful crackled finish, and adds a subtle flavor to your loaf. I prefer using it on a white bread recipe, though.

Another fun embellishment is to take a pair of kitchen scissors and cut patterns into the loaves just before you paint on the egg. The finished product is absolutely beautiful, and if sliced just right, makes professional-looking sandwiches.