Need help to add egg to recipe
I started making bread with a machine a few weeks ago. I have finished more than 10 loafs and I am about to accept the fact that a machine only produces hard & dry bread. I also tried the "water roux" approach without success.
Yesterday, I tried a banana yeast bread recipe ( not a cake-like sweet banana bread) that requires 1 egg and 1 banana in additional to other basic ingredients. This produces a fabulous bread that is moist & soft. I think and hope that the egg will be the key to a softer & moister bread produced by a machine that my family like. I plan to change some of the basic recipes by adding an egg and adjusting other ingredients. I need your help to point me to the right directions. Thanks!
1) For basic recipes (white, wheat, french, etc) from scatch, what ingredients and how much I need to adjust? I think I may need to (a) reduce the amount of water because egg may add moisture and (b) reduce the amount of yeast because egg may be a leavening ageent.
2) For bread mix that requires adding only water, oil & yeast, how do I adjust these 3 ingredients?
Thanks for your help!