Sandwich Bread Recipe Without Milk (2024)

FAQs

What happens if I substitute water for milk in bread? ›

Using water as a replacement leads to a "cleaner" taste as the it doesn't obfuscate the taste of the other ingredients which were used. So basically: add liquid to your dough, which kind can usually be ignored ².

Regular liquid milk is an easy substitute for reconstituted milk powder. After all, dry milk is just the evaporated solids from regular milk. The main benefits of using regular milk are its nutritional content and flavor, both of which will be similar to those of powdered milk ( 4 , 5 ).

May it be full fat, skimmed or fat free, it's totally up to you. In bread recipes the fat percentage is not as important as in pastries. Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.

Most sourdough bread is completely vegan, not containing any dairy or eggs. However, some variations of the traditional sourdough recipe may contain non-vegan ingredients, like this easy, no-knead sourdough recipe, so it's always good to check the ingredients list.

Therefore, 2 tablespoons makes 4.9 fluid ounces of milk. One pound of powder weighs 453.5 grams. So, at 13 grams per serving the bottle contains 34.9 servings. One serving makes 4.9 fluid ounces, and 34.9 servings makes 171 fluid ounces or 1.34 gallons of milk.

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

What does adding butter to bread dough do? ›

Butter (or another fat) can also be added to a bread dough in smaller quantities to aid in extensibility, yielding a larger volume, not to mention more richness, than a lean dough. As fat inhibits starch recrystallization, bread that includes butter will stay soft longer, increasing the loaf's shelf life.

Bread that rises, then collapses in the middle as it bakes -- the infamous “crater bread” -- contains too much liquid. Adjust your formula. Adding a couple of teaspoons of flour along with the raisins/nuts helps the dough in the machine to “open up” and accept whatever you're adding more easily.

Considering regular liquid milk is an easy substitute for dry milk, you could also use other, non-dairy kinds of liquid milk (such as almond, soy, or oat milk) as a replacement.

In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think less creamy, less fluffy and less rich.)

Overall, you can swap melted butter for oil in 1:1 in a quick bread recipe. If a recipe calls for creamed butter or solid butter, then it's best to stick with butter, and not swap out using oil. If the original recipe needs only oil but you want a lighter texture and stronger flavors, you can add both oil and butter.

Water is the most commonly used liquid in bread making because it dissolves and activates the yeast and it blends with the flour to create a sticky and elastic dough. Breads made with water are heavier and have a crisp crust and a chewy texture. Milk helps to enrich the dough and the flavor of the bread.

Milk in a cake hydrates the dry ingredients, dissolves the sugar and helps the baking powder produce carbon dioxide to raise the cake.

Water. You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.