Bobby:
I use either fresh or powdered, making Bread.
The amount of liquid should be the same,
so the flour would stay the same too.
You may need to add a couple of Tablespoons more of flour to make up for the dry powdered milk.

I think one time, I remember the powder being course. Don't remember the Brand.
Powdered Milk don't taste that great but you can mix a little in water an give it a Taste and Smell test.

When I run Low of regular milk I'll add some water and Powdered Milk and
a few tablespoons of Vanilla Ice Cream , for taste.
Lou

Powdered milk comes in that fine powder and the coarser texture as you seem to have. The coarse is easier to mik with water....doesn't clump.
You can use dry milk in any recipe that calls for fresh skim milk...just mix it up and put it in....
OR you can add the same amount of water as the recipe calls for milk, and add the amount of dry milk to make "milk" out of the water.
For example...if a bread recipe calls for 1 cup of milk, add 1 cup of water and dry milk powder that the box says to add per cup of water.
No need to mess with the flour measurements at all.
I often make my dry milk "stronger" for baking. I add more milk powder that is called for....double strength milk!!
If your recipe calls for whole milk, add about 2 teaspoons of butter per cup of dry milk to add to the fat content...or not to keep the recipe low fat.
I often add milk powder to a bread recipe, it makes it brown better and raises the protein and calcium content.
Linda C

vacuumfreak -

If you ever order from King Arthur Flour, I'd suggest Baker's Special Dry Milk, which is a NON-instant non-fat dry milk specially formulated for yeast bread baking (see link below). It doesn't adversely effect the finished loaf like other instant and non-instant dried milk products can.

Dry milk powder comes in both INSTANT and NON-INSTANT. Instant dry milk products are usually large-grained. Non-instant (such as Nestle NIDO - I get it in the Latino section at Wal-Mart) is usually a very fine powder.

You need to be careful of the amount of liquid milk, yogurt, cottage cheese, or non-fat dry milk added to yeast breads. Too much dairy products will reduce the bread volume, affect the symmetry, cellular structure, and texture of bread when you use too much. You'll know you've added too much when the top of the bread, more-or-less, resembles a roller coaster ride, rather than a smooth top. I learned this lesson when I was trying to develop high-protein breads and was using excessive amounts of whey in my recipes. Then I read CookWise and learned why....

As Shirley O. Corriher points out in her book, CookWise, there is a protein in the whey of liquid milk as well as powdered milk products that is responsible for the reduced volume and poor texture when too much is added. That's where Baker's Special Dry Milk powder has been formulated to avoid those poor attributes.

I use nothing BUT dry milk powder and whey-based milk powder, reconstituted for liquid milk, for our drinking and cooking, so I have at least 4 brands of dry milk products on hand at all times, but I prefer Baker's Special Dry Milk for yeast breads. I've never found a dry milk powder in my arsenal that has the positive effects on the loft of breads that Baker's Special Dry Milk does.

-Grainlady

Here is a link that might be useful: King Arthur Flour - Baker's Special Dry Milk

Grainlady:
I'm using Mountain Maid, Instant Nonfat Dry milk at the present. fortified with Vitamins.
Are you familiar. How does that stack up ??? I've never had a problem.

If Bobby used regular milk instead of Powdered, shouldn't she use a bit more flour to compensate ??? ,
Lou

Lou (hawk307) -

Mountain Maid is not a brand I'm familiar with. The commonly used small amounts of non-fat dry milk (powder or reconstituted) are fine and usually don't adversly affect the bread or rise. It's when too much is added that there can be problems with the bread - about 1/3 c. dry milk powder to 2-1/2 c. of flour is about maximum.

Additional flour, unless the hydration of the dough is off, isn't going to help. What DOES help is a heat treatment. The old "scald-the-milk." To be more accurate bring the regular milk or reconstituted powdered milk to about 180°F to 190°F for a few minutes. This overcomes the "undesirable properties" of the milk.

From CookWise - by Shirley O. Corriher, page 80: But, as they say, "a little knowledge is a dangerous thing." Personally I am going to scald both milk and reconstituted nonfat dry milk just for my own peace of mind.

While developing her recipe for Honey Whole Wheat Loaf Bread (pg. 46-48), when she increased the nonfat dry milk to 1/2 c., it significantly reduced the bread volume. As the examples at King Arthur Flour show. The recipe calls for 1/3 c. nonfat dry milk to 2-1/2 c. flour.

It sounds like the severe weather I'm supposed to be watching at this early hour (1:47 a.m.) is on my doorstep, so I'd better shut the computer down and grab a book...(LOL).

-Grainlady

Grainlady:
Thanks for your response. Much Appreciated !!!
Lou

Thanks! I wondered how much flour I'd have to add if I used regular milk instead of dry. I will just check the texture and see how it feels. Glad to know about the Baker's Special dry milk and the Nestle NIDO... I'll check into both of them.

The bread turned out just fine. Made a great side to the homemade chicken alfredo (with homemade noodles). I toasted the bread and used fresh roasted garlic on the side. It was wonderful!