2 eggs 2 cups all-purpose 1 tablespoon sugar 4 teaspoons baking powder 1/4 teaspoon salt 1 3/4 cups milk 1/2 cup vegetable oil or melted butter 2 large eggs 4 cups all-purpose flour 1/4 cup granulated sugar 3 teaspoons instant yeast 1/2 teaspoon salt 1 1/8 cups whole milk 1 1/4 sticks unsalted butter, melted The parts list. One makes a batter with a quick chemical rise. The other makes a dough with a slow bacterial rise. I'd say they are sufficiently different even though you've basically swapped just one ingredient, all the proportions are way different and make for different end products. Also the parts list for your bread that makes your slices for French toast is also the same ingredients, but again you've changed all the proportions, even if the end goal is the same.