Adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly. Never omit salt when it's a recipe ingredient. Salt-free recipes are available if you need them. Eggs add food value, color and flavor to breads. They also help make the crumb fine and the crust tender.
Eggs add richness and protein.
Some recipes call for eggs to be used as a wash that adds color. Butter, margarine, shortening or oil add flavor and make bread tender and moist. Fat slows moisture loss, helping bread stay fresh longer. Inc. All rights reserved.