The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dairy in bread

Diversity's picture
Diversity

Dairy in bread

I can no longer tolerate dairy (eggs are okay). What can I use instead of milk in bread recipes?

AnnaZ's picture
AnnaZ

I would just use water.  

Diversity's picture
Diversity

What about recipes that call for dry milk powder?

BaniJP's picture
BaniJP

If you still want some richness, use plant-based milks. Depending on the type of bread, nut (almond or cashew) or soy milk are the most common ones.

Diversity's picture
Diversity

Thanks. Yes, we drink & use plant-based mills regularly. I just didn’t know if there might be an enzyme or something in dairy that makes it the best, ideal ingredient. Also, I still don’t know what to substitute for dry milk powder. I read that soy milk powder tastes awful (even though unsweetened soy milk tastes just fine). For liquid milk, I’d probably go for cashew or soy.

BaniJP's picture
BaniJP

I guess the lactose might be a nice food for the yeasts, but other than that I don't think it makes a big difference. At least I never noticed any clear difference between cow milk and plant milk in bread and pastry. Soy milk contains lecithins though, which might help emulsifying in a dough that contains fat as well (like brioche, donut, croissant etc.)

Milk powder just adds richness without introducing more moisture, you can circumvent that by substituting part of the water with (plant) milk.

In the end, the differences between cow milk vs. plant milk and milk powder vs. milk are in my opinion negligible.. Sure, a perfectionist with a trained tongue will notice a difference, but for most people it's probably too little to care.

Diversity's picture
Diversity

Thanks. That makes perfect sense.

Mini Oven's picture
Mini Oven

is also a good substitute.  Mayonnaise, egg white, or potato water with or without part of a mashed potato.

Diversity's picture
Diversity

Does the bread end up tasting like coconut? I know that coconut powder is available, as is soy powder. And of course I usually have unsweetened soy & almond milk in the fridge. Thanks 

mutantspace's picture
mutantspace

if its a lactose problem then the issue is that yeast cannot metabolize the lactase enzyme (thats why breads with lactose in them tend to be darker ; the sugar remains present in bread and temperature in oven caramelises them)...however LAB is not as fussy....so all you need a lactose free replacement....

Diversity's picture
Diversity

Thanks. I’ll look for it & see how much it costs.