Question about eggs in bread....
We like rich egg-y breads so my everyday sandwich bread has 1 whole egg and 4 egg yolks for 2 loaves.
What I would like to know is why so many recipes have you put just the yolks and not the whole eggs. We have chickens and so I always have way more eggs than I need and I end up cooking the older eggs and feeding them to the dogs so I don't really care how many eggs a recipe uses or that the whites are going down the drain....I'm just curious.
I'm also curious as to what the eggs do for the bread other than the taste and what is the limit of eggs in bread. If I put say 6 yolks instead of 4 what would it do to the bread?