To create artisan crusts on your bread, try the following suggestions:Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave plain or sprinkle with seeds, herbs, grated Parmesan or Romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off. Close the cover and allow bread to bake.For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when bread is removed from the pan.Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.Crust can also be treated after bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.