Dear, here I go, is it possible to make the bread without the dry milk? It is simple impossible to find Baker Special Dry Milk or nonfat dry milk granules in Norway, they don't believe in dry milk around here... All I found so far was whole dry milk imported and sold at a very high cost in small immigrant stores and they sell it in huge cans which will take me hundred of loafs to finish.... Any chance this Baker Special Dry Milk or nonfat dry milk granules can be substitute for something else? Thanks, Claudia Hi Claudia - Milk provides tenderness in the bread. You can substitute liquid milk for the water in the recipe as long as you scald and cool it first. Milk contains an enzyme called protease that inhibits the yeast which scalding neutralizes. Older recipes called for scalded milk, while more modern ones get the same tenderness by using dry milk. Molly @ KAF

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