Most of my bread machine recipes call for amounts of milk and amounts of water. Although I've been using only milk for awhile with good results I still wonder why those recipes use both. Does anybody know?
Judi from Elgin, Oregon
It may be that using all milk as the liquid in the recipes is more costly, or perhaps it will change the consistency of the dough.
Milk tends to make the crust softer than water. If you like using all milk, it is perfectly fine. You could also use all water. Also, the bread made with milk has slightly more nutritional value, because of the milk.
I don't know about the bread machine recipes, but usually the water that the recipe calls for is used to "proof" the yeast, or to soften it before adding to your recipe. I choose to substitute water for the milk that is called for in the recipe. Especially with the higher cost of milk these days.
Harlean from Arkansas
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