You use eggs in your bread? I think that yeast raised bread is tricky, unless you have a sure fire recipe. I’d try them in a “quick” (raised with Baking Powder or soda and eggs) bread first.
The recipe I use for bread calls for one egg per 3 cups flour (one loaf). If anybody has problems with bread falling or not rising in the second stage rise period, I have learned that the first rise that usually calls for the doubling of the dough is critical. Don’t exceed the doubling of the dough at this stage I use a clear plastic measuring cup - 8 cup capacity for the first rise. When I put my dough in, it always reads 750ml (one loaf) and once it rises to 1500 ml it is doubled. Ready for the punch down and a second rise in the bread pan. The info on the first rise came from King Arthur Flour company. I had called their troubleshooting hot line after I was having a problem with my bread not rising in the second rise and collapsing in the oven. That is when I got the 8 cup measuring cup. Have never had a problem since I started using it.
My mother in law made a yeast & egg bread every family get together for the last 30 years. It was great. We called it coffee can bread because she let it rise in 1 lb coffee cans and cooked it in them. It was also quick, because you just let it rise once.