![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAX3W0sDc6aue7iJIikiu0450MqVpbQGgNLNIGT2Kw8rY0z9BzNpJlB6edGh6aA_2gOz0j1eBh9mvQasA7A6U7-wNV57mzL4CoUpoRrsO9jIo-7h8r1Kvk_dSCmC-MzhamSpwo6-WleS0/s400/wfmwbannerKRISTEN.jpg)
![](http://i638.photobucket.com/albums/uu101/bridget350/sourdough1stloaf.jpg)
It tasted good, but it was dull looking. None of the recipes I read said anything about getting a pretty, shiny, crackly crust. What was the secret?
Then I read in a magazine....brush with beaten egg! Now, why hadn't I thought of that?
![](http://i638.photobucket.com/albums/uu101/bridget350/sourdoughbreadbowlcut.jpg)
{See that shiny crust?}
![](http://i638.photobucket.com/albums/uu101/bridget350/soughdougheggwash.jpg)
So, if you want a shiny, golden crust on your bread, just brush the top with beaten egg right before popping it in the oven!
Also, tonight I just came across this site with great ideas for glazing bread. I can't wait to try them all!
Be sure to scoot on over to Works For Me Wednesday for hundreds of "works for me" tips!
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