May 17, 2014 - 9:10pm
using milk vs milk powder
I am trying to avoid using milk powder (or powdered milk, whichever you choose to call it). If I recall correctly, adding milk powder to whole wheat sandwich bread is supposed to improve the texture. Would one receive the same benefit from substituting milk for a portion of the water in the recipe? What would be a good proportion?
This recipe would be for my bread maker. I have a stand by , go to recipe for my whole wheat sandwich bread, but I happened to spy my old bag of milk powder and that got me wondering about using milk.
Thank in advance for any input!