Eggwash/Milkwash on Partially Baked Quickbread?
Some quickbread recipes I make do not result in a great looking top surface, even though they taste fine. They would benefit from either an eggwash or a milkwash. Obviously I can't brush a wash on a quickbread batter the way I would on a pie crust or cookie dough, i.e., before baking.
Does anyone have experience pulling a partially baked quickbread out of the oven to brush on a wash to get a nice-looking top? At what point in the bake should I do this? If so, which is preferable, egg or milk? I'm looking for shine and depth of color.
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Arlo, assuming you're talking about relatively dense quickbreads such as zucchini, pumpkin or banana bread or the like, I have not had any trouble with collapsing. I use egg or egg white wash sometimes(*) around the time I do my first toothpick test and it comes out just a bit wet. So, call it maybe 7-8 minutes before it's finally done. I've not tried a milk wash.
Honestly, while this does give it a nice sheen, these breads are so dark already that it doesn't really do anything for the color.
For a sweet bread like banana etc, you can also get a nicer looking top by evenly sprinkling fairly large crystal sugar across the top of the dough (batter) before it goes in.
(*) If I'm presenting to non-family members like at a work potluck. For the kids, who cares? Haha.
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