Recipes with whole wheat flour have less gluten and make denser loaves. That's why these recipes generally require some all-purpose flour which increases the gluten and makes lighter, taller loaves. It blends with the flour to create a sticky and elastic dough. Milk, buttermilk, cream or juice may be added to enhance the flavor or texture. A too-hot liquid will destroy the yeast and prevent it from rising.
Sugar adds flavor and rich brown color to a bread's crust.
Brown sugar, honey, molasses, jams and dried fresh fruits may also be used. 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.