Merav

February 11, 2009 at 12:54am

What is the function of nonfat dried milk in bread recipes? It's not something I usually have around. Is it necessary? Thanks! These look great! HI Merav, We use dried milk because it has the enzyme protease deactivated. Protease (pro-tee-ayze) and yeast don't get along, so this is an easy way to work with milk and yeast. If you want to use regular liquid milk, just scald and cool it first. Scalding deactivates the protease too. ~ MaryJane
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