I recently made an incredible loaf of Farmstyle White Bread with Cardamom. The moisture and crumb were unbelievable...maybe my best yet. My question is, can I substitute regular milk for the instant dried milk if I reduce the amount of water? The recipe from "The Bread Bible" by Beth Hensperger is as follows:
4 c boiling water
1-2/3 c instant nonfat milk
4 T butter
1 T salt
1 c sugar
1/2 c warm water
2 T yeast
Pinch of sugar
10 Cardamom pods (I used 1.5 tsp)
12 c AP flour
Yes, but it is possible the loaf may not rise as high as the dried milk version, unless you scald(then cool to moderate temp) the liquid milk first. But you will still probably get a perfectly satisfactory loaf.
Actually, since the recipe calls instant nf dry milk, the results should be quite similar, as most instant nf dry milk has not been treated to high temp.
Just remember if you use liquid milk, it is 85% water, so you need to compensate accordingly.
I found a website that suggests it is a 1 to 4 ratio, ie 1/4 c non-fat dry milk = 1 c milk. What do you think?