Milk powder, also called dry milk, results when 90 per cent of the liquid in milk is removed through vacuum evaporation. Most dry milk comes from non-fat milk as it will not go rancid at room temperature as readily as milk powder made from whole milk. This fact becomes important when replacing milk powder with liquid milk. Dry milk is added to baked goods to make the bread more flavourful and tender, according to "Cookwise." For recipes, if you do not have milk powder, you can substitute liquid milk, but other adjustments to the recipe must be made.
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Replace all of the added liquids in the recipe with the same amount of liquid milk, up to 1 1/2 cups. The amount of milk added to breads is especially important, as using more than 1/2 cup of dry milk or its equivalent of 1 1/2 cups of liquid milk could result in a decrease in the volume of the bread loaf.
Pour the milk into a saucepan.
Bring the milk to a simmer over medium-low heat, stirring continuously or until the milk reaches a boil. This is scalding the milk and it will prevent the milk added to the recipe from interfering with weakening doughs by inactivating a protein in the milk.
Cool the scalded milk to room temperature.
Combine the other liquids in the recipe with the milk to add up to the total amount of milk required. For instance, if the recipe calls for a total of 3 cups of liquid, use 1 1/2 cups of scalded milk and 1 1/2 cups of the liquid required in the recipe.
Add the milk to the recipe when instructed to add the other liquids.
Continue to prepare the recipe as directed using the same baking time and temperature.
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