Hi Marilyn,   If you simply leave out the dry milk powder, your loaf may be slightly less tender and a bit more pale than it otherwise would be. Extend the baking time by about five minutes to attain a darker crust. Or you can use plain, unsweetened non-dairy milk. In this case, use non-dairy milk in place of the water in the recipe and omit the dry milk powder. For future reference, you may want to take a look at our blog, Dairy Free Bread. Happy baking!

• Reply