Milk powder in breadmaker

consultant31

culpepper wrote:

yes add your fresh yeast to the lukewarm water before adding the dry ingredients. You cant leave it on the over night timer as the yeast will begin to work immedaitely but you can use it at once.
I now make mine with just water,frsh yeast,flour and a small pinch of salt,ommiting fat,sugar and milk completely.It seems to rise better.
I use 1/6th of an ounce of yeast per 2lb loaf.

Just had to ask - you make bread without fat, sugar or milk? What does it taste like? IF it's nice (and surely it must be or you wouldn't do it) it sounds like a dream come true :beer:

Floss

How does the yeast work if there is no sugar? I thought you had to give it food to make it rise....?

culpepper

You dont need sugar as the flour is carbohydrate and so has enough sugar of its own.
I never used to use fat of any kind when hand baking loaves and as someone else has already said Milk makes for a softer consistency.
Everyone in my family seems to like it just as it is.

Gingham_Ribbon

We don't use powdered milk in ours either. It's difficult to get hold of organic powdered milk and it's expensive. We try to use organic dairy so did without when we got the breadmaker. It's delicious as it is, but I understand the milk powder adds flavour and nutrients.

thriftlady_2

I hand bake.I make 4 loaves at a time,this for me is the big advantage of hand baking over using a BM.

I never use fat of any kind in my everyday loaves, except when I make pizza when I add a tbsp of olive oil for flavour.My basic recipe is flour,yeast,water,salt and sugar.I think I might ditch the sugar though after reading comments here,sounds like it's unecessary.

Fat,milk,egg and sugar are all enriching ingredients and make the bread a bit more special.If I'm making fruit buns or festive type breads I would use fat and milk.:)

lbt_2

Hi

I want to get my breakmaker back out, but one of the reasons I have it hidden away is that a lot of the recipes I want to try include powdered milk. My daughter is allergic to dairy so I can't use this. Do you think I could use soya milk instead, if I adjusted the amount of water to compensate?

What is the milk powder for anyway? Does it soften the bread?

I have made a couple of loaves and just left out the powder, but I am sure it must play some important part so I want to try and substitute it rather than just leave it out.

Any ideas?

Thanks

redmel1621

Hi

I have borrowed my mums BM as a tester to see if I want one (which I do)

Anyway in the instructions booklet all the recipes state powder milk is an optional extra, I have no idea what part it plays in bread but I have never used it and I love the taste of the bread that comes out the machine.

Just leave it out, and enjoy........
Mel x

Gingham_Ribbon

If you do a search you'll find lots of breadmaking threads to help you along but you definitely don't need the milk powder. It is there to add flavour and nutrients but we have never used it and the bread is lovely. And oil works instead of butter too.

Farway

There is absolutely no need to add milk in any form to bread

I make loaves all the time without milk / butter or marge

Just flour, water, yeast, olive oil [any oil or lard will do], bit of salt, bit of sugar. That is it and it is lovely

I think the milk adds crustiness but could be wrong, any way the addition of milk is not needed in shape or form

Gingham_Ribbon

Here's the breadmaking collection. You should find lots of tips in here!