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I have read all the "bread files" from this list recently and it appears
that all of the recipes call for dry milk powder or milk alternatives
which, I believe, all contain soy. I haven't seen any other alternatives
and wonder if I've missed something somewhere.  Is it possible to make a
good loaf of bread by not using milk or milk alternative? I tried Betti
Hagman's no lactose or soy bread recipe recently.  It calls for two risings
and my second attempt to get it to rise failed.  The first rising was fine.
The bread was quite heavy--all in all an unsuccessful attempt. I did use
brown rice flour as a portion of the flour.  Was that the problem?
 
If anyone has any advice for me, I'd appreciate hearing from you.