All the breadmaker recipes I found online called for skim milk powder, which we're not using. We're open to other suggestions, though.
They only call for milk as a "dough conditioner" - it's supposed to make the bread softer and more Wonder-bread like (is there a UK equivalent to spongy white wonder bread?). Ignore at will.
"Rustic European Breads for the Breadmachine" (or something like that) is my favorite breadmaker cookbook. It tells you how to make all kinds of nice crusty wonderful breads - the big thing is that you use the breadmaker for what it's good at - kneading and proofing - and use your oven for what breadmakers aren't so good at - baking and putting a nice crust on things.
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Date: 2006-03-24 06:09 pm (UTC)They only call for milk as a "dough conditioner" - it's supposed to make the bread softer and more Wonder-bread like (is there a UK equivalent to spongy white wonder bread?). Ignore at will.
"Rustic European Breads for the Breadmachine" (or something like that) is my favorite breadmaker cookbook. It tells you how to make all kinds of nice crusty wonderful breads - the big thing is that you use the breadmaker for what it's good at - kneading and proofing - and use your oven for what breadmakers aren't so good at - baking and putting a nice crust on things.