I rarely put milk in bread, but when I do, I usually use dried milk. Partly because I also rarely have plain milk on hand - I always have some buttermilk and yogurt in the fridge, but that's what I do with the milk, when I get it. The other reason I use the dried milk is something I learned in my early days of bread baking - using plain milk in yeast bread will break down the gluten in the dough, and it won't rise as well, but if you scald the milk (something they tell you to do in a lot of old recipes, but didn't say why!), then cool it, before using it, it won't do this. The scalding deactivates the whey protein - what causes the problem with the gluten - and the usual dried milk is done with high heat, so using that is like scalding the milk. The curing of the milk, when making buttermilk or yogurt, also makes it OK for the gluten, plus helps the flavor!