October 28, 2010 - 11:56am
Why use milk?
I have a book called Complete Baking: With Over 400 Recipes for Pies, Tarts, Buns, Muffins, Breads, Cookies and Cakes by Martha Day in which I've noticed that the majority of her bread recipes call for milk or buttermilk where you would normally add water.
Does the milk make a difference in the final product? I don't use cow's milk at all so I'm wondering if subbing water or even soy/rice/almond/grain milk would work.