When I first began making whole wheat bread, many recipes that I found and used included some type of dough enhancer/conditioner or vital wheat gluten. I used a dough enhancer for quite awhile, but then a few years ago, we ran out and I had forgotten to order more. The bread just wasn't the same without it! But then Leah happened to see in one of the Countryside magazine issues a reader tip to use an egg in place of dough enhancer. We always have an abundance of eggs so I gave it a try, and it worked!
Now any bread/rolls that I make get an egg or two added to them, and for loaf breads, an egg per loaf. It is so nice to have a simple and inexpensive way to improve the texture and flavor of homemade breads!