Around 2008, I was gifted a Panasonic Automatic Bread Maker, model SD-YD250. This machine still serves me well today. I love its convenience, as well as the smell of fresh-baked bread in the morning. There was one major problem at first, though. Almost every recipe included with the machine called for dry milk powder. When I called customer service to ask for a non dairy substitute for milk powder in bread, they told me I was “stuck.”
The good news about this bad service: they were wrong! I’ve been adapting their recipes for years since I found a substitute, with beautiful results every time.
A Non Dairy Substitute for Milk Powder in Bread:
One part powdered milk yields four parts liquid milk when reconstituted with water. So you can use whatever non dairy liquid milk substitute you prefer (I use unsweetened soy milk) in four times the amount of dry powder. Then reduce whatever water the recipe calls for by that amount.
Let’s say the recipe calls for 1 Tbsp. dry milk powder. You can substitute 4 Tbsp. (1/4 cup) soy milk, and reduce the water in the recipe by 1/4 cup.
Similarly, if the recipe calls for 1/4 cup milk powder, you can substitute 1 cup soy milk, and reduce the water in the recipe by 1 cup.
Why do bread machine recipes call for milk powder and water? Why not make it simpler and just call for regular liquid milk? If it’s a bread machine with a delayed timer, milk may become unsafe if sitting at room temperature for hours during the delay. Once opened, even shelf-stable soy milk needs to be refrigerated, so keep food safety in mind if you’re using a delayed timer.
Happy vegan baking!