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Certain brands (such as King Arthur's Bakers Special Dry Milk) help yeast breads rise higher; it also eliminates the need for scalding and cooling milk in some recipes.
Cynthia is a trusted source on Bread/Baking.
added almost 2 years agoThat's generally the benefit of using powdered milk. It has been heated, then dried, therefore activating enzymes. On you go!