How to Use Dry Milk in Bread Baking

By
Elizabeth Yetter
Elizabeth Yetter
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
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Updated on 08/6/18
Powder milk
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Most bread recipes call for milk, but if you’re on a tight budget or you don’t drink milk often enough to warrant keeping it on hand, you can switch to dry milk. Using dry milk in bread recipes doesn’t change the delicious flavor of a freshly baked loaf of bread and it’s just as easy to use as regular milk.There are two ways you can use dry milk for bread baking.

  1. If you do a lot of bread baking during the week, mix the instant nonfat dry milk with water according to the package instructions and store it in a pitcher in your refrigerator. Measure out the milk as you need it.
  2. Mix the dry milk in small batches, as needed. Many bread recipes call for 1 cup of milk. Mix 1 cup of water with 3-4 tablespoons of dry milk for a recipe that calls for 1 cup of milk. Adjust the amount of water and dry milk according to the recipe’s requirements.