What is a good subsitute for dry milk in a bread recipe?!
We have a bread machine and don't usually have dry milk!. Almost all the recipes call for it and the recipes have varying amounts of liquids!. most of the recipes require only 2 tbsps of dry milk!. how much liquid should I take out to compensate for putting in real milk!? thanks!!!Www@FoodAQ@Com
Answers:
Bread machine recipes generally call for dry milk because in standard bread recipes, fresh milk is first scalded!. By using water and dry milk, you don't have to do this!. also, many people set their breadmakers on timers and leave them overnight, and it wouldn't be safe to leave fresh milk out overnight in the machine, same as with eggs (instructions say not to use fresh eggs if you're using the timer overnight)!.
If you're not using the timer and making the bread right away, you don't need to take out any liquid to compensate for using fresh milk!. Just use the same quantity you would for the water, or you could even use half milk-half water!. Milk in bread has the effect of making it more tender, but is not necessary!.!.!.French bread, for example, uses water only
Extra tip for standard bread recipes: If you use longlife (UHT) milk you don't need to scald it, as the high heat processing already does this!.Www@FoodAQ@Com
If you're not using the timer and making the bread right away, you don't need to take out any liquid to compensate for using fresh milk!. Just use the same quantity you would for the water, or you could even use half milk-half water!. Milk in bread has the effect of making it more tender, but is not necessary!.!.!.French bread, for example, uses water only
Extra tip for standard bread recipes: If you use longlife (UHT) milk you don't need to scald it, as the high heat processing already does this!.Www@FoodAQ@Com
The reason BM's call for dry milk powder is because many BM's have a dealy feature that people use to start bread at 3 AM so they'll have hot bread ready for breakfast or ready when they come home from work!. It's not safe for liquid milk to be sitting around at room temp, so in BM's you specifically layer the ingredients so the milk and yeast do not get wet before the cycle starts!.
That said, as long as you are going to start the bread machine right away, you can use liquid milk!. 1/3 cup dry milk powder makes 1 cup liquid milk, so adjust your liquid milk with that in mind!.
Oh, and you're probably buying a jar of special yeast to use in a BM!.!.!. go ahead and buy a little box of dry milk powder to use in it, too!. I keep my dry milk in a glass jar w/ a lid (mayo jar) for easy measuring!.Www@FoodAQ@Com
That said, as long as you are going to start the bread machine right away, you can use liquid milk!. 1/3 cup dry milk powder makes 1 cup liquid milk, so adjust your liquid milk with that in mind!.
Oh, and you're probably buying a jar of special yeast to use in a BM!.!.!. go ahead and buy a little box of dry milk powder to use in it, too!. I keep my dry milk in a glass jar w/ a lid (mayo jar) for easy measuring!.Www@FoodAQ@Com
try this link
http://www!.recipelink!.com/mf/2/13628
(*-*)Www@FoodAQ@Com
http://www!.recipelink!.com/mf/2/13628
(*-*)Www@FoodAQ@Com
I can't stand powdered milk!. I ALWAYS use powdered non dairy coffee creamer instead!. Much better taste and works fantastic!Www@FoodAQ@Com
Personally I would try powdered coffee creamerWww@FoodAQ@Com