Egg as Liquid ingredient
Are there any consequences for using beaten eggs as a liquid ingredient in bread? I think one beaten egg is about 1/4 C volume wise, but are there any egg related consequences for using it as a liquid ingredient?
I'm not sure why there would be...maybe the fact that its pure protein? But if anyone knows if there is, that'd be wonderful.
I think the yolk holds the finished product together more...or something
Bread can sing. o.O