Making bread with dry milk powder is a fantastic way to achieve a soft, tender crumb and rich flavor without relying on fresh milk. Dry milk adds moisture, improves shelf life, and enhances browning, making it a practical pantry staple for homemade bread. This recipe guides you through creating a classic white bread loaf that’s perfect for sandwiches, toast, or just enjoying fresh from the oven.
Ingredients
- 3 ½ cups (420g) all-purpose flour
- 2 tablespoons dry milk powder
- 2 teaspoons active dry yeast
- 1 ¼ teaspoons salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300ml) warm water (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This indicates the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, dry milk powder, and salt until evenly combined.
- Combine wet and dry: Make a well in the center of the dry ingredients, pour in the yeast mixture and melted butter. Stir with a wooden spoon or dough hook attachment until a rough dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.
- First rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 to 1 ½ hours, or until doubled in size.
- Shape the loaf: Punch down the risen dough gently to release air. Turn it out onto a lightly floured surface and shape it into a tight loaf by folding and rolling it into a cylinder.
- Second rise: Place the shaped dough into a greased 9×5-inch loaf pan. Cover loosely and let it rise again for 45–60 minutes, until it has risen about 1 inch above the rim of the pan.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread on the middle rack for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and immediately turn it out onto a wire rack. Let it cool completely before slicing to avoid a gummy texture.
Tips
- Substitute for fresh milk: Dry milk powder reconstitutes in the dough when combined with water, giving the same tender crumb and flavor as fresh milk without refrigeration concerns.
- Water temperature matters: Too hot water can kill the yeast; aim for around 110°F (43°C). Use a kitchen thermometer if unsure.
- Don’t skip kneading: Proper kneading develops gluten, which gives the bread structure and chewiness. If your dough is sticky, add flour a tablespoon at a time, but avoid over-flouring.
- Storage tip: Store bread in a paper bag or bread box at room temperature for up to 3 days to maintain crust texture. For longer storage, freeze slices in airtight bags.
Serving Suggestions
This bread is wonderfully versatile. It makes excellent sandwiches—try classic ham and cheese, turkey with cranberry, or a simple peanut butter and jelly. Toast slices lightly and spread with butter and jam for breakfast or afternoon tea. It also pairs well with hearty soups and stews, where the soft crumb soaks up broth beautifully.
Variations
To customize this bread, consider these variations:
- Whole Wheat Addition: Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Herb Infusion: Add 1–2 teaspoons of dried herbs like rosemary, thyme, or oregano to the dry ingredients for a fragrant loaf perfect for savory sandwiches.
- Sweet Bread: Increase the sugar to ¼ cup and add ½ teaspoon cinnamon or nutmeg for a mildly sweet bread that pairs well with cream cheese or honey.
- Seeds and Nuts: Mix in ¼ cup of sunflower seeds, flaxseeds, or chopped walnuts during the final kneading step for added texture and nutrition.
Storage and Reheating
Store your bread tightly wrapped in plastic wrap or a reusable bread bag at room temperature for up to 3 days. Avoid refrigerating bread, as it speeds up staling. For longer storage, slice and freeze the bread in freezer-safe bags for up to 3 months. To reheat, toast individual slices directly from frozen or warm a whole loaf wrapped in foil at 350°F (175°C) for 10–15 minutes until heated through.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast than active dry. Also, instant yeast can be mixed directly into the dry ingredients without proofing in water first.
Why add dry milk powder instead of fresh milk?
Dry milk powder is shelf-stable and easy to store, making it convenient for bread baking anytime. It improves the bread’s texture and flavor similarly to fresh milk by adding proteins and sugars that aid browning and moisture retention.
My bread didn’t rise properly. What went wrong?
Common causes include using water that’s too hot or cold, expired yeast, or insufficient rising time. Ensure water is around 110°F and yeast is fresh. Also, find a warm spot for proofing and be patient—the dough needs time to double in size.
Can I make this bread without a stand mixer?
Absolutely! This recipe is perfect for hand kneading on a floured surface. Knead for 8–10 minutes until the dough is smooth and elastic. A stand mixer is a convenience, not a necessity.
How do I know when the bread is fully baked?
The crust should be golden brown, and the loaf should sound hollow when tapped on the bottom. An internal temperature of 190–200°F (88–93°C) measured with a kitchen thermometer confirms doneness.
Can I add ingredients like olives or cheese?
Yes, add mix-ins like chopped olives, shredded cheese, or sun-dried tomatoes during the last few minutes of kneading. Be mindful that very moist additions may require slightly less water overall.
With this straightforward dry milk bread recipe, you can enjoy the satisfaction of homemade bread anytime, even without fresh milk on hand. Follow the steps carefully, and soon you’ll have soft, flavorful loaves perfect for any meal or snack.
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