On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove"
> wrote:
snip
>>>>
>>>> Sorry, I missed that. I would try it without the egg.
>>>> Janet US
>>>
>>>Won't work. The egg is used as a form of leavening.
>>
>> ??? The recipe already has baking soda and 2 1/2 teaspoons of yeast,
>> that's the rising agent. The egg is simply another fat that will make
>> the crumb more tender . The amount of yeast in the recipe is
>> sufficient to make the batter dough double.
>> Janet US
>
>I disagree. I have been baking for 50 years. Egg does add leavening. Leave
>egg out of a recipe or use an egg substitute and the results won't be the
>same.

It is your right to disagree