I just made this bread last night -- came out FANTASTIC-- but I realized I forgot to add the dry milk. That leaves me to wonder, why is it even in the recipe? What exactly does dry milk do for bread dough? Besides the added nutrition, breads made with milk have a lighter, softer texture than those made with water. It also acts as a "conditioner", making the dough easier to handle and shape. Happy Baking! Irene @ KAF

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