Many failed yeast bread attempts over the years but am inspired to try again this weekend. The recipe I will try calls for milk and since I'm lactose intolerant, I wonder if I can substitute goat milk, or if the taste and/or consistency would be such that I'd be better off just going w/ cow milk and taking a lactaid. And, as long as I'm asking, what about other milk substitutes, such as soy? Thanks!
You deserve a cookie.