Hi Kathi, dry milk helps with tenderness and keeping quality and also contributes to the flavor and rise in baked goods, but using liquid milk will also contribute some of the same benefits. 1/4 cup of our dry milk powder plus a cup of water is the equivalent of a cup of liquid milk, so in recipes like this that call for 1/4 cup of our dry milk powder I would simply leave out the dry milk and substitute liquid milk for the water called for in the recipe. Be sure to use the same temperature milk as the water temperature called for in the recipe. 

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