Does it make a difference in sweet bread recipe if you have only three eggs the calls for four eggs?

It does make a difference if you only have three eggs instead of the four called for in a sweet bread recipe. Eggs play an important role in baking:

Structure: Eggs provide structure to baked goods by coagulating (solidifying) when heated. This helps to hold the bread together and give it a firm texture. With one less egg, the bread may be less structurally sound and have a more crumbly texture.

Leavening: Eggs also act as a leavening agent, causing baked goods to rise. The proteins in eggs trap air when beaten, which expands during baking and creates a light and fluffy texture. With one less egg, the bread may not rise as much and have a denser texture.

Emulsion: Eggs help to emulsify (combine) the various ingredients in a recipe, ensuring that they are evenly distributed throughout the batter. This contributes to the overall texture and consistency of the bread. With one less egg, the emulsion may not be as effective and the bread may have a less uniform texture.

Richness and Flavor: Eggs add richness and flavor to baked goods. They contribute a slightly sweet and eggy taste. With one less egg, the bread may be less flavorful and have a less pronounced eggy taste.

While it is possible to make sweet bread with three eggs instead of four, the texture, structure, and flavor of the bread may be affected. If you only have three eggs, you may want to consider adjusting the recipe or using an alternative ingredient to compensate for the missing egg. For example, you could add an extra egg yolk to increase the richness and structure, or use a sourdough starter to help with leavening.