how do I make sesame seeds or coarse salt stick to my bread?

[joneschick]

I've been playing (rather successfully) with a very versatile bread recipe, but sticking those sesame seeds to the rolls leaves much to vacuum! I tried a little water on top of the rolls for the final rise, which looks great. Not so great when we try to eat them! Egg wash, milk wash? We're loving the bread, but now I want toppers! I have added roast garlic to the dough for lovely baguette-type loaves adding asiago in the final rise. Works just fine, since the cheese can melt slightly and adhere. Now I've made sandwich style rolls, but the sesame really doesn't stick worth a darn. I know some of you have worked a great deal with breads, so please share your wisdom! :hi:

[Denninmi]

1. I've had decent luck with beaten egg whites.

Not stiff, more liquid and foamy, then brushed on.

They will still fall off, but not as easily.

[Warpy]

2. Egg wash is a better glue than water is, but they'll still hop off

at the table. It's just one of those things.

[trud]

3. why

does one do this? :-) It just makes a messy eating experience, imho. I've never understood bread with flour on top either.

[csziggy]

4. I roll the top of my loaves in the flour on the board

So I have less flour to clean up when I am done. :evilgrin:

[Warpy]

5. It makes it look more rustic and arty

but the bits of slightly burnt flour in the cracks are not a pleasant dining experience.

Sesame seeds are different. You wait until nobody's looking, wet your finger and pick them up and eat them. The toasted seeds that escape are always lovely.

[joneschick]

6. I like your approach, Warpy!

sesame seeds for personal pleasure...they are tasty goodness. :hi:

[japple]

7. My husband always said that those little seed--sesame, poppy seeds

blackberry seeds, etc., esp. the ones that get stuck in your teeth, are snacks to be enjoyed long after the meal has been eaten.