>
>
> The first several milk-free loaves from our bread machine were terrible:
> hard, thick crusts and very chewy.
>

I found a different but equally good solution by accident as well... I
unplugged my mother-in-law's breadmaker and fouled up its cycle. So we took the
bread out and put it in a normal bread pan. We let it rise normally and then it
cooked up beautifully. Now we do that all the time. Before that, we had the
hard crusts etc. The new approach has the added benefit that we can make rolls
or cinnamon buns. Yummy! BTW, I use soy milk for bread recipes which call for
milk.

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