Looks delicious! I would really like to taste this bread... Unfortunately, I can't get hold of milk powder. I noted that fresh whole milk can be used instead, using the formula: 1/4 cup powdered milk + 1 cup water = 1 cup of liquid milk. After "deducting" the equivalent of 1 cup of milk from the ingredients, I'm still left with 2 tablespoons of water and another 1/12 (or 1/4) cup of milk powder. Could I please ask how I can substitute these "scraps"? Ali, just substitute liquid milk for the amount of water called for. The bread won't rise as high as fast... but may eventually catch up in the oven. Good luck - PJH

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