Question: I have read that adding nonfat milk powder to bread makes it softer.

C

cheezz

Well-known member
And keeps it soft longer. I see a lot of recipes with varying amounts of this, specifically cinnamon rolls. King Arthur has a recipe that looks fabulous but uses their own milk powder which, apparently is much finer than the old box stuff. Now...why can't I just put what I have in the food processor and make it finer?!

Anyone else use milk powder for their breads?

 
Yes, or milk itself. I have seen the word "tender" rather than

"soft", which may indicate more structure than squishiness. LOL Many recipes I have used for loaf style breads, and a potato sourdough bread I make use either milk or the dried milk. When I had a bread machine, it was in a lot of recipes, but notably it is NOT in French bread.

 
cheezz, I use non-fat dry milk powder all of the time in my breads. . .

I add it to the liquid I am using, then proof my yeast in the liquid--when I feel like proofing the yeast. . .

I feel King Arthur specifies their "fine" powdered milk because they want to sell their milk powder. Whirl yours in a blender if you wish to compare. With milk powder, if it is instant milk powder (yes, you can get non-instant milk powder, or you used to be able to get it), finer means that it should dissolve quicker. But I have never had any of the non-fat milk powders I have used fail to dissolve and I do not blenderize them.

I could see where a given amount of fine milk powder might weigh more than regular, coarse milk powder. In that case, if you are using the King Arthur recipe, you could choose to look at the recipe online at the King Arthur site, request measurements to be in weight rather than volume and then use the same weight regular milk powder as the fine milk powder. Hopefully, your recipe is still available on their site, and its page will allow you to ask for weight measures.

Milk or milk powder, for me, gives a slightly richer bread, with finer grain (especially with a standard dough, not a super wet dough) and helps to keep it a little longer at room temperature.

 
Cookies?! I never thought of that. My oatmeal cookies don't call for milk...how much do you use?

 
I think I'll have to say there's no sub for fresh--or storing

air tight. I don't know how long you are thinking but for fresh baked yeast rolls and particularly cinnamon rolls, I really think 3 days is tops. just my opinion. With loaf bread, longer is certainly possible

 
1/4 C Organic Valley powdered non-fat milk (1 oz/28 grams)

That was a copy/paste from my original copycat of Wegmans, when I included all of their ingredients. I've since merged it with a--shall we just say--LESS healthy oatmeal cookie version-- but kept the whole wheat, oat bran, eggwhites and dry milk.

 
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