Why do you use flour and eggs when bread?

Flour and eggs are essential ingredients in most bread recipes, but for different reasons:

Flour:

* Structure: Flour provides the backbone of the bread. The gluten in flour, formed from the proteins glutenin and gliadin, creates a stretchy, elastic network that traps air bubbles during kneading and rising. This network gives the bread its shape and texture.

* Flavor: Different types of flour contribute different flavors to bread. For example, whole wheat flour adds a nuttier flavor than white flour.

* Texture: The type of flour used also affects the texture of the bread. Higher protein flours (like bread flour) produce chewier loaves, while lower protein flours (like cake flour) produce softer loaves.

Eggs:

* Structure: Eggs act as a binder, helping to hold the dough together and prevent it from becoming too crumbly. The proteins in eggs solidify during baking, adding structure and richness to the bread.

* Flavor: Eggs add a subtle savory flavor and richness to bread.

* Moisture: Eggs add moisture to the dough, which helps to keep the bread soft and prevent it from drying out too quickly.

Some bread recipes don't use eggs, but many do. Using eggs can enhance the structure, flavor, and texture of the bread. However, it's not strictly necessary for all bread recipes.

Let me know if you want to explore specific types of bread and how they use flour and eggs!