All questions

A question about a recipe: Kindred's Milk Bread

7c6e8e9a d796 4823 b270 99f3680c8766  2017 0519 kindred restaurant milk bread bobbi lin 26217

I have a question about the recipe "Kindred's Milk Bread" from Catherine O'Donnell. Can I substitute regular milk (or something else I might actually have in my house) for the milk powder, and if so- how much? Thank you!

asked by Sarah Stacpoole 10 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 317 views
Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added 10 months ago

In the comments of the recipe someone weighed in saying: "I have made this bread with and without milk powder. In my experience, milk powder gives a little bit of a "milky" taste but even without it, it does not change the texture or taste of the bread that much (it is ONLY 3 tablespoons...) Don't stress yourself out not finding milk powder. Just make the bread without and perhaps add a tiny bit more of flour if you think the dough is a bit on the wet side. Good luck and let us know how it goes!"

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Miss Karen
added 10 months ago

I have found that you can use non dried milk instead of part of the water. In this case about 3 Tbsp. Milk (dried or not) does have a chemical reaction to the other ingredients. I wouldn't leave it out completely.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)