Solange Kelly

April 26, 2009 at 9:27am

Having read the brioche resipes both,one made in the electric mixer,and the other in the bread maker. Why do I have to use "dry milk"? I like our Baker's Special dry milk, Solange, because it's specially formulated to help yeast breads rise higher - it disables a certain enzyme, protease, that inhibits yeast. It's also, in my opinion, more stable than fresh milk, as fasr as not acquiring any "off" flavors during the longer rises brioche needs. But go ahead and substitute fresh milk, see what happens - I think the rise just may be slower. PJH
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