What does adding egg or milk do to a basic bread recipe?

What does adding egg or milk do to a basic bread recipe?

blisscoy


I’ve finally mastered the basic white bread recipe with yeast, flour, water and oil. It comes out as a soft yet chewy bread.

I see other recipes where an egg is added or milk is substituted for water. What does this do to the texture and firmness of the bread?
Thanks in advance.

This entry was posted on Thursday, October 30th, 2008 at 4:22 pm and is filed under Cooking & Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “What does adding egg or milk do to a basic bread recipe?”

1. Lyanthya Says:
   October 31st, 2008 at 4:55 am

   Milk will add a richer flavour, and eggs will add a lighter, fluffier texture.

2. Sugar Pie Says:
   November 2nd, 2008 at 2:09 am

   It will keep it from being less chewy, and have a finer crumb for use in sandwiches. Egg is also a binder, so the final product will be moister and a darker color. The milk contains sugar, which also helps the bread brown and adds a bit of sweetness.

   If you’ve mastered the basic French bread (flour, water, yeast, oil, salt) then you’re ready to move on! Congratulatiosn!

3. Some_Guy_in_Ithaca_NY Says:
   November 5th, 2008 at 1:11 pm

   Eggs will give the bread a yellow color and milk will give a finer texture.

   Mashed potato flakes will make the bread VERY soft… about 1/4 cup flakes to 1cup flour

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