Powdered milk in bread recipe
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water to compensate for the added liquid. Would this be ok? And if yes, how much milk should I put for one tablespoon of powdered milk?
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.
I have done this as a replacement for dried milk in bread many times with success.
Yep; note that dried milk is normally non-fat, so if you want a perfectly accurate substitution, use skim milk. But really it won't matter if you use whole, the bread will be a tiny bit richer.