Hello! I am so very excited to make this bread. I have a food science-y question for you: Would it make a terrible difference if I used liquid milk instead of dried milk? In our house lactose is a no-no and I have not been able to find a lactose-free dried milk. Thanks in advance! Sure - substitute 1/4 cup liquid milk for 1/4 cup of the water in the recipe. Enjoy - PJH

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