April, we haven't tried making this one with powdered milk, and I'm not sure whether you used our powdered milk or the type that you can reconstitute. When you use our powdered milk you'll want to use a 1/4 cup and mix it in with the flour, rather than trying to reconstitute it. Substitute a cup of water for the milk amount. When using the type of milk that can be reconstituted, for this recipe I would go ahead and make the milk and then add it to the recipe. If you tried either of these methods and you got a dense result, I would try using regular milk and see if this makes a difference. If not, then something else is going on that is causing your bread to be dense. Barb@KAF

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