A question for the bread baking experts..

[MrsDaisy]

Hello, all! I'm transitioning into making all of my own bread at home. I'm trying to adjust my bread recipe, and need a little help. My husband and I do not buy cow's milk anymore, so I'm wondering if I could substitute the 1/3 cup of milk that my favorite bread recipe calls for with 1/3 cup plain soymilk? Do I need to adjust the recipe in any other way? Please let me know what you think. Thanks so much!

[lil_earthmomma]

I don't bake grain based breads anymore, but from experience I would think that you need the fat that is in milk?

Maybe try coconut milk if soy milk doesn't give you the results you are looking for.

Also, check out www.breadtopia.com it is a wealth of information for new bakers, with video tutorials, recipes and one on one advice and support.

The no knead bread on that website is to die for and so easy to make!!!

Good luck, let me know how it turns out!

[verde]

I don't use milk at all. I use water and add olive oil for a fat. Works just fine.

[alegna]

IME it's fine to sub for the milk. I've even subbed water.

-Angela

[425lisamarie]

Milk tenderizes the bread and gives a softer crumb. I bake crusty style breads with open crumb and only use water, flour and salt

[MrsDaisy]

Originally Posted by 425lisamarie

Milk tenderizes the bread and gives a softer crumb. I bake crusty style breads with open crumb and only use water, flour and salt

You know, I figured that it wouldn't be a problem, because the other recipe I use doesn't call for any milk. I just switched over to a recipe with one rising instead of two (cut the time at least in half, woo!) and I know baking is a little more precise than other types of cooking, so I just wanted to be sure so I didn't make a huge mess/waste. Thanks so much for all the opinions and advice!