beginner bread question . . .

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by KatyTheChickenLady, Jan 15, 2011.

  1. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    sooo, trying out my brand new bread machine and will probably have A LOT of questions as I go along. I COOK not BAKE, and am not known for being precise. So I am expecting the learning curve to be LARGE but plan to spend the year getting the basics of bread down.

    First question; I notice that all of the easy beginner recipes in the book that came with the machine call for powdered milk . . . Why??? What does it do? What happens if you leave it out . . . can you substitute fresh milk . . . what would that do??? I am assuming not all bread calls for this ingredient are they catagorized in a certain way if they do or don't?

    thanks! Katy
  2. Scoop

    Scoop Chillin' With My Peeps

    Jan 16, 2009
    Central PA
    I personally use regular milk in all my bread recipes. I just don't use water. The milk gives it a softer texture because of the fats in the milk. You could just skip the dry milk and substitute milk for the water in a given recipe.
  3. maizey

    maizey Chillin' With My Peeps

    Quote:The proteins in the powdered milk act as a dough relaxer and tenderizer and since its powered, its more concentrated. To use regular milk or to leave it out will throw off the recipe dry/wet ratios in my opinion, however, I always advocate giving it a whirl and see what happens...its just flour. The basic bread I make (not in a machine) does not call for powdered milk and most true french bread recipes do not call for powdered milk. I would advocate leaving it out all together rather than trying to replace it with fresh milk.
  4. Katy

    Katy Flock Mistress

    I always use powdered milk in my bread machine but if I'm using my kitchen-aid (which is what I ususally use) I use regular milk or water depending on which bread I'm making. I've never substituted for either so I'm not sure what would happen.
  5. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    well the first one is in, I think tomorrow will try it with regular whole milk in place of the water and see if I notice a difference . . . I AM HAVING SO MUCH FUN!!!
  6. adoptedbyachicken

    adoptedbyachicken Overrun With Chickens Premium Member

    IF you wish to use the delay cycle you should not put fresh milk in, but could use powdered milk. Some breads taste is effected by milk. Other than that I can't see a reason.

    Welcome to the addiction. A bread machine is just the beginning! Hahahahahaha
  7. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    lol, love your sig line!

    sooo . . . does anyone have or know of any differences in the brands of powdered milk?
    I was at wally world and they had their Best Buy brand, Carnation, and another I think it was AO or SAO. They also had powdered buttermilk; I thought that would be interesting to try.
  8. Olive Hill

    Olive Hill Overrun With Chickens

    Apr 19, 2009
    I am the single worst recipe-follower in the history of the world. I always tell people; just like movies from hollywood are inspired by real life events, my dishes are inspired by real life recipes. [​IMG] So, if I can make bread, you can make bread. Being precise isn't the be all end all. Just have fun with it.

    That said, I abandoned the bread maker for the most part a while back. It's still good for convenience sometimes, dough I don't want to mix/knead by hand, etc. But I tend to prefer the no knead artisan breads for the most part.

    And I never use powdered milk. Just not something I stock in my pantry and have no interest in starting to. So I usually just choose the recipes that don't have it. Or leave it out.
    Last edited: Jan 15, 2011
  9. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    We like many different types of bread but for our regular, everyday sandwich bread I always use powdered milk... I use more than the recipe calls for. For a recipe that calls for 1 cup of milk, instead of the average 1/3 cup of dry milk solids, I use 1/2 heaping cup of dry milk. I also use a couple of my fresh eggs to replace part of the liquid in the recipe, along with some freshly home ground whole wheat. This adds extra nutrition to the bread I feed my family. They eat a lot of bread and I feel it's important to make sure they are getting the best I can give them.

    I also use powdered milk in my other recipes like biscuits, cakes, cookies and so on. It's a 30 minute drive to the nearest store and I have to save my liquid milk for drinking.
  10. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    results so far:

    Zojirushi bread machine - the top of the line one

    1st loaf - followed the most basic recipe (it called for powdered milk). The loaf came out perfect. even color, rose evenly as well, perfect texture for slicing, toast & sandwiches. Never has bread making AND CLEAN UP been so easy. Taste - blah. Boring, worse than store bought white bread.

    2nd loaf - used same recipe except substituted whole milk for water/powdered milk. Loaf is lopsided and unevenly colored - quite pitiful.

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