My son has been diagnosed as lactose intolerant, yet all the recipes I can find recommend using dry skimmed milk powder.

 Yet shop-bought bread doesn't list milk as an ingredient.

 Can anybody explain why?

(sorry if this is obvious but I'm new to this breadmaking game).

Hi everyone,

I've been wanting to find a sandwich bread that my son will eat, other than white bread. This week, I made some Cornell bread straight from the Cornell University site. I like the idea of it because it has extra protein in the form of soy flour, dry milk, and wheat germ -- the three ingredients you have to have if you call it Cornell bread. I substituted whole wheat flour for 1/3 of the total amount; otherwise, I followed the recipe.