Me and my bread machine adventures So far I have got white bread where I want it; the right texture, even and light but with some elasticity. I have tried most of the herbs in my cupboard and we like a loaf with toasted sesame seeds, one with marjoram, one with caraway seeds and one with dill. I did a pumpernickle loaf off of all recipes, it was good enough but not awesome. I have tried adding in some rye flour but no real success yet. I tried wheat several times and have failed utterly but I will get it sooner or later. My question of the day is this (well two questions really first, why do some recipes call for egg an most do not? what does the egg do? If I wanted to add one or two to try what else would I need to change to compensate? second, I would like to try adding something moist to my white bread recipe such as sundried tomatoes (in oil) or a nice kalamata tapenade . . . would the oil & moisture in the tomatoes upset the balance in my bread? and would the salt in the olives over power my yeast? thanks!