For a crisp crust on plain white bread you can use a specially prepared starch glaze which keeps the surface of the dough soft during the early part of baking and dries to a crusty finish similar to that which you get on the old-fashioned baker’s loaf.
Blend 1 level tablespoon cornflour to a paste with 1 tablespoon cold water and make up to 1/2 pint (300ml) with boiling water from the kettle.
Stir well as you add the boiling water so the glaze thickens evenly. Leave until cool. Then using a pastry brush, paint the glaze thinly over the tops of white tin loaves, cobs, bloomers or rolls before baking. You will find sesame seeds or poppy seeds will stick to the dough nicely if you arc going to use them for decoration.