Using real milk in a Bread Machine?

PiKe

PiKe

PiKe

Caporegime
Joined
18 Oct 2002
Posts
25,287
Location
Lake District
I have just got a bread maker and the recipes call for using powdered milk instead of skimmed milk. Would it be possible for me to just substitute the amount of water in the recipe for normal milk or do I need to use a little less?
 
Yes you can but using milk rather than water will change the texture and consistancy of the dough.

Also this should be in the cooking section ;)
 
PiKe said:
I have just got a bread maker and the recipes call for using powdered milk instead of skimmed milk. Would it be possible for me to just substitute the amount of water in the recipe for normal milk or do I need to use a little less?
Click to expand...

Yes, the recipes that call for pwdered milk allow you to leave the ingrediates in the machine overnight and for ti to start at 2am etc to be ready for 7am breakfast. If you start making the bread immediately then no issues.

best bread recipies we've tried use yogurt or sour cream.
 
Is it best to allow the milk to reach room temperature before putting it into the machine? I ask this because I just made some bread but the milk was cold and the consistency if the bread varies from top to bottom (lighter on the top).
 
D.P. said:
Yes, the recipes that call for pwdered milk allow you to leave the ingrediates in the machine overnight and for ti to start at 2am etc to be ready for 7am breakfast. If you start making the bread immediately then no issues.

best bread recipies we've tried use yogurt or sour cream.
Click to expand...

I leave recipes with milk in overnight so not sure why they use powdered.
 
I've always used powder and whilst I do like the idea of using milk, for me personally I prefer the results with powdered milk.

One other thing I have done is replaced sugar with honey which does give a different 'bite' to the bread but does work well (weighed 1:1). Doesn't last as fresh for as long but that says more about sugar to me.

Not sure if anyone else finds this but I get quite different results depending on order of ingredients. I do: yeast, flour (I do 50/50 loaf), salt, sugar (or honey), butter, powdered milk, luke warm water.

I'm still using an old Panasonic maker but really would like to get one of the newer ones with seed dispenser, plus the change in design to a deeper unit would suit my kitchen more.

Still, it's something I'd never be without and we make it as easy as possible by having ingredients all ready in kilner jars so takes literally 2 minutes.
 
Last edited:
So I've made a couple of 2lb loaves now, as good as they are, I'm not getting a hard crust? The loaf feels quite heavy when it comes out and the base is a bit moist, am I using too much water?
 
About the Panasonics - would not necessarily get one with a seed dispenser , imhop with raisins / dried-fruit it does not always mix them in well, so when I replaced older seed Pan (~7 years ,loaf quality had declined, maybe thermostat - non-stick sticking) got the one where it makes a beep , and you add the goods, and you can then help stir them in for even mix
Also always a good idea to score the top of the loaf just before baking starts t-45m too, so it can bloom.
 
robj20 said:
Little splash of vinegar helps massively with the shelf life.
Click to expand...
Half a vitamin C tablet crushed will do it better. Vinigar will slow the yeast quite a bit.

PiKe said:
So I've made a couple of 2lb loaves now, as good as they are, I'm not getting a hard crust? The loaf feels quite heavy when it comes out and the base is a bit moist, am I using too much water?
Click to expand...

How are you baking? In the bread maker or oven?

Bread makers will always struggle to get a crunchy crust. In the oven add some icecubes to a tray at the bottom of the oven when you add the loaf and the steam will help with the crust.

A heavy loaf is usually down to poor mixing/kneeding and insufficient proving time.

As a rule powdered milk is used because it's lighter when mixed with the flour than using liquid milk, also the yeast interacts differently with water than it does with milk, traditionally a milk loaf has less flour and is more of a batter than a dough.

Milk powder is only a substitute for whey powder, milk has a.higher fat content than whey and changes the dough significantly. (article here about the differences)
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom