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Can anyone tell me what the purpose of milk is in a bread recipe. I
have found that besides my gluten and soy problems, I am having problems
with dairy and don't tolerate nuts or beans on a daily basis. I am
looking for bread recipes that don't have these ingredients and want to
know if I leave the milk powder out of a recipe, what will happen to the
bread? I have been experimenting, but some of the flops are time
consumming and expensive.
Thanks, Carol in NJ