Prepare the Loaves

1. Select a likely recipe. The first time, choose a yeast bread recipe that bakes longer and cooler: 45 to 60 minutes at 375 degrees F, instead of 20 minutes at 425 degrees, for example. Later, you can adjust.

2. Mix and allow the dough to rise once or twice, according to its directions.

3. Shape loaves and allow them to rise a final time.

From Chewy to Chewiest

1. For normal chewiness, after the final rising, brush beaten-until-frothy egg all over the top of your loaf or rolls. This also will add a shine.

2. If the egg white didn't make your crust chewy enough, brush with milk instead just before you pop the baked goods into the oven. You can use fresh (any fat content), reconstituted dry or canned condensed milk.

3. What will make your crust the chewiest is the water treatment in three different variations. In the first one, brush the loaf with water, then bake. In the second variation, brush with water before baking and 10 minutes before the end of baking and brush again. In the third variation, brush again a final time 2 minutes before the bread is finished.

4. After baking, reinforce the crust texture by brushing with egg, milk or water as soon as you pull a loaf from the oven.

5. To preserve chewiness, always cool yeast breads on a rack or towel that allows circulation on all sides. When a chewy crust is your goal, be sure to cool completely to room temperature and test for a dry feel before wrapping.