7 Best Substitutes For Dry Milk in Bread
???? Say goodbye to dry milk and hello to delicious bread with these 7 game-changing substitutes! From creamy yogurt to nutty almond milk, each one brings its own unique flavor and texture to your loaves. Get ready to level UP your baking game and impress your taste buds. Let's get kneading! ????????
Equipment
- 1 Mixing bowl You'll need a large mixing bowl to combine the ingredients and a smaller one for proofing the yeast, if needed.
- 1 Measuring cups & spoons Accurate measurements are crucial in baking, so have a set of measuring cups and spoons on hand.
- 1 Stand mixer or hand mixer While not essential, a stand mixer or hand mixer can make kneading the dough easier and more efficient.
- 1 Baking pans or sheets Depending on the type of bread you're making, you might need loaf pans, baking sheets, or a muffin tin.
- 1 Cooling rack After baking, it's important to let the bread cool on a wire rack to prevent it from getting soggy.
- Kitchen scale For precise measurements, especially when working with yeast doughs, a kitchen scale can be very helpful.
- Bread knife To slice your freshly baked bread, use a sharp bread knife or serrated knife for best results.
Ingredients
Basic Ingredients
- Water: Needed if you're using a powdered milk substitute.
- Flour: Bread flour or all-purpose flour works best for most bread recipes.
- Yeast: Active dry yeast or instant yeast to help the bread rise.
- Salt: Enhances flavor and controls yeast growth.
- Sugar: Feeds the yeast and adds a slight sweetness to the bread.
- Butter or Oil: Adds moisture and flavor to the bread.
Dry Milk Substitute (Choose One):
- Liquid Milk: Dairy or any plant-based milk like almond soy, or oat milk.
- Almond Milk Powder: Adds a nutty flavor and can be used in a 1:1 ratio with dry milk.
- Coconut Milk Powder: Provides a hint of coconut flavor.
- Soy Milk Powder: A non-dairy substitute that mimics the properties of dry milk.
- Rice Milk Powder: Offers a slightly sweet taste and light texture.
- Oat Milk Powder: Brings a mild flavor and creamy texture.
- Potato Milk Powder: Gives a neutral taste, suitable for various dietary needs.
Optional Ingredients:
- Eggs: Some bread recipes might include eggs for richness and structure.
- Sweeteners: Additional sugar, honey, or maple syrup for flavor.
- Seasonings: Such as herbs, garlic, or onions for savory bread.
- Dried Fruits or Nuts: For added texture and taste.
Instructions
- Soy Milk: Substitute soy milk for the water in the recipe as a dairy-free alternative. It adds protein and creates a soft, tender crumb.
- Almond Milk: Use unsweetened almond milk in place of the water for a nutty flavor and dairy-free option. It works well in most bread recipes.
- Coconut Milk: Replace the water with coconut milk for a rich, slightly sweet flavor. It's a good choice for tropical-inspired breads or sweet rolls.
- Yogurt: Substitute the water with plain yogurt for a tangy flavor and moist texture. Greek yogurt works particularly well due to its thickness.
- Buttermilk: Use buttermilk in place of the water for a rich, tangy flavor and tender crumb. It's perfect for biscuits, scones, and soda bread.
- Cream: Replace the water with heavy cream or half-and-half for a richer, more indulgent bread. This works well for soft dinner rolls or enriched doughs.
- Soy Milk Powder: Soy milk powder has a similar nutrient profile to cow's milk powder and can be used as a direct 1:1 substitute by weight.
Notes
- Adjust Liquid Ratios: If you're using a liquid substitute for dry milk, such as almond, soy, or oat milk, remember to reduce the amount of water or other liquids in the recipe accordingly to maintain the right dough consistency.
- Experiment with Flavors: Different milk substitutes will impart unique flavors to your bread. For example, coconut milk powder can add a subtle coconut aroma, while almond milk powder may introduce a nutty taste. Consider the flavor profile you desire in your final product when selecting a substitute.
- Watch the Sugar Content: Some milk substitutes, especially commercial plant-based milks, may contain added sugars. This can affect the yeast activity and the bread's flavor, so adjust the added sugar in your recipe if necessary.
- Consider Nutritional Differences: The nutritional content of your bread will vary depending on the substitute used. For instance, soy milk powder might add more protein, while coconut milk powder could increase fat content. Choose a substitute that aligns with your dietary preferences and nutritional needs.
- Temperature Matters: For recipes requiring yeast, ensure your liquid substitute is at the right temperature (typically around 110°F or 45°C) to activate the yeast without killing it. This is particularly important if you're substituting dry milk with a warm liquid.
- Storage Impact: Some substitutes may affect the shelf life of your bread. Plant-based milks can result in bread that stales faster than those made with dairy milk or dry milk powder. Consider consuming the bread within a few days or storing it in the freezer for longer freshness.
- Dough Consistency: Each substitute will interact differently with your flour and other ingredients, potentially affecting the dough's hydration and elasticity. Be prepared to make slight adjustments to the flour or liquid quantities as you knead to achieve the right dough texture.
- Nut Allergies and Dietary Restrictions: Be mindful of allergies and dietary restrictions when choosing and using milk substitutes, especially when baking for others. Nut-based powders, like almond milk powder, may not be suitable for everyone.
- Try Small Batches First: If you're experimenting with a new substitute, consider making a smaller batch first to test the outcome before committing to a large quantity. This allows you to adjust the recipe as needed without wasting ingredients.
- Patience is Key: Bread-making is as much an art as it is a science. Don’t be discouraged if your first few attempts don’t turn out as expected. Take notes, make adjustments, and enjoy the process of creating and learning.
Nutrition
Serving: 156Calories: 132kcalCarbohydrates: 24.2gProtein: 4.6gFat: 1.8gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.7gCholesterol: 2mgSodium: 147mgPotassium: 67mgFiber: 1.1gSugar: 2.1gVitamin A: 49IUCalcium: 37mgIron: 1.4mg
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