One more question...I forgot to get dry milk at the store and I am making a yeast bread recipe with it included. What purpose does dry milk serve in

recipe? Can I add milk instead?

  • 906 views
  • 2 Comments

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint July 18, 2014

Dry milk provides flavor, increases nutritional value by adding more protein, and improves crust color (more even browning) & texture (more tender) of the finished bread. Somewhere I also read that that milk can improve the shelf life, but I can't seem to find confirmation of that.

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint July 18, 2014

Hit reply too soon. Your second question about using milk: yes, but you will need to scald it to 170-190 to destroy the amino acid, glutathione, which weakens gluten in dough.

Showing 1 out of 1 Comments Back to top
Recommended by Food52