Can anyone tell me how to adjust this recipe? I have no powdered milk and I won't be

You can just use milk instead. That recipe calls for a LOT of dried milk==

more than a usual conversion for reconstituting milk so my guess is that it to make a very tender dough. So your dough may not be quite the same but should still be delicious.

Here is the usual conversion
A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk. So 2 tablespoons is 1/8 cup to 1/2 cup of water.

If you want to replace 2 tablespoons, replace 1/2 cup water with milk. 1 Tablespoon is 1/4 cup milk instead of water.

 
Because of the flavor difference with powdered milk this is what I would do

Use 1/2 cup of evaporated milk and cut the water to 1 cup.

 
HAH I thought of you when I passed a can of Carnation in the store. Haven't noticed it for 50 years

My brd machine book tells me that pow milk creates a lighter texture crumb. I do use it but also, successfully I think, sub liquid milk for some of the water instead.

Occasionally I scald the milk as I am a little concerned with enzymes killing the yeast. Sometimes I don't and maybe that's why sometimes, it's not perfect.

 
Outstanding! Thank you, Cathy! This is the tip I need!

Have been skipping powdered milk bread recipes. Now I can consider them, too. I have evaporated milk! Colleen

 
You can also just leave out the powdered milk--it lends tenderness and browning to

bread and it will be different but will still "work". You can also buy dried milk in smaller quantities at bulk stores or maybe even Bob's Red mill.

 
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