Cornstarch Glaze For Homemade Breads Recipes

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QUICK VANILLA GLAZE



Quick Vanilla Glaze image

This is the perfect glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.-Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1/2 cup.

Number Of Ingredients 3

1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.

Nutrition Facts :

EASY SWEET GLAZE FOR BAKING



Easy Sweet Glaze for Baking image

This cookie glaze is so simple and versatile, it's sure to become your 'old stand-by.'

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 5m

Number Of Ingredients 3

1 ½ cups Splenda® Granulated Sweetener
2 tablespoons cornstarch
5 teaspoons water

Steps:

  • In a blender, combine Splenda Sweetener and cornstarch. Cover and blend until sweetener is a very fine powder.
  • Pour into a bowl. Add water and stir until smooth and the desired consistency is reached.

Nutrition Facts : Calories 40 calories

CORNSTARCH GLAZE FOR HOMEMADE BREADS



Cornstarch glaze for homemade breads image

This is for our homemade bread bakers. This recipe gives your bread a nice shiny crust like you would get from a bakery. Easy to make and stays a week or two in the refrigerator.

Provided by Lucille Hoerle

Categories     Other Breads

Time 5m

Number Of Ingredients 2

1 Tbsp cornstarch
1 c water

Steps:

  • 1. In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. (Adding more water if glaze is a bit too thick) Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.

GRILLED GLAZED CHICKEN BREASTS RECIPE



Grilled Glazed Chicken Breasts Recipe image

Provided by marck

Number Of Ingredients 50

FOR CHICKEN:
1/4 C salt
1/4 C sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tsp nonfat dry milk powder
1/4 tsp pepper
Vegetable oil spray
1 recipe glaze (choose from five glaze recipes below)
GLAZES
COCONUT CURRY GLAZE
2 Tbsp lime juice
1 1/2 tsp cornstarch
1/3 C canned coconut milk
3 Tbsp corn syrup
1 Tbsp fish sauce
1 Tbsp red curry paste
1 tsp grated fresh ginger
1/4 tsp ground coriander
HONEY MUSTARD GLAZE
2 Tbsp cider vinegar
1 tsp cornstarch
3 Tbsp Dijon mustard
3 Tbsp honey
2 Tbsp corn syrup
1 garlic clove, minced
1/4 tsp ground fennel seeds
SPICY HOISIN GLAZE
2 Tbsp rice vinegar
1 tsp cornstarch
1/3 C hoisin sauce
2 Tbsp light corn syrup
1-2 Tbsp Sriracha sauce
1 tsp grated fresh ginger
1/4 tsp five-spice powder
MOLASSES COFFEE GLAZE
3 Tbsp balsamic vinegar
1 1/2 tsp cornstarch
1/4 C molasses
2 Tbsp corn syrup
2 Tbsp brewed coffee
1 garlic clove, minced
1/4 tsp ground allspice
MISO SESAME GLAZE
3 Tbsp rice vinegar
1 tsp cornstarch
3 Tbsp white miso paste
2 Tbsp corn syrup
1 Tbsp sesame oil
2 tsp grated fresh ginger
1/4 tsp ground coriander

Steps:

  • FOR ALL OF THE GLAZES: Whisk first ingredient and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in the remaining ingredients. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl. FOR CHICKEN: 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2. Fill chimney starter with charcoal and light. When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2½ minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2½ minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.

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