ingredients

Made fresh bread for almost the first time today--from scratch :-)
Followed a full-proof recipe so I couldn't go wrong.

Recipe called for 2c. of water, but it said I could also use any
combination of water & milk that I wanted up to 2c. What is the purpose
of milk in a recipe? I had NO idea whether I wanted milk in there or
not, or how much, but I did use 1/2c milk and 1 1/2c water. Bread
turned out fine, btw, but would like to know what milk does to a bread
recipe for next time.

btw, the recipe didn't call for eggs, but in the mixing instructions it
said that if I had an egg or two that I wanted to add, I could. What do
eggs contribute to fresh home-made bread dough?

Any expert advice would be appreciated as I'm still a newbie to bread
making techniques.

tia,
Bobbett