It's amazing the difference changing one ingredient can make.
My order from KA was taking its good old time getting here and I did not feel like buying a huge box of what the local store had to offer of dry milk. Something that said makes 8 qts....
So, I called KA and asked them what I could do until my order of their Baker's dry milk got here. I thought I remembered reading somewhere that I could substitute, but wasn't sure how. I was told to replace the 3 tbs of dry milk with 1/4c of "scalded" milk. So of course I asked what that was. For anyone who doesn't know, it is heating the milk on the stove until it starts to bubble on the edges, not boil, and then letting it cool back down to room temp. It has something to do with getting rid of whatever's in it that will negatively impact the yeast. So in went the ingredients into my breadmachine with this one change.
The bread came out moister. Kind of like Wonder Bread compared to Strohmanns (for those that know). The crust was lighter colored and softer, too. I think I will remember this and mix it up once in a while for a change. My next loaf will be back to my regular recipe, but this was nice.
FWIW
My order from KA was taking its good old time getting here and I did not feel like buying a huge box of what the local store had to offer of dry milk. Something that said makes 8 qts....
So, I called KA and asked them what I could do until my order of their Baker's dry milk got here. I thought I remembered reading somewhere that I could substitute, but wasn't sure how. I was told to replace the 3 tbs of dry milk with 1/4c of "scalded" milk. So of course I asked what that was. For anyone who doesn't know, it is heating the milk on the stove until it starts to bubble on the edges, not boil, and then letting it cool back down to room temp. It has something to do with getting rid of whatever's in it that will negatively impact the yeast. So in went the ingredients into my breadmachine with this one change.
The bread came out moister. Kind of like Wonder Bread compared to Strohmanns (for those that know). The crust was lighter colored and softer, too. I think I will remember this and mix it up once in a while for a change. My next loaf will be back to my regular recipe, but this was nice.
FWIW