Sparks, there's no reason you can't just use liquid milk if that's easier for you (just match the water amount). Dry milk is shelf stable, can be used with dry ingredients in a bread machine, and for some bakers who still feel like they need to scald milk (you don't) takes out that step. If liquid milk is your preference, by all means use it! In order to keep the dough from having a slow start, it's a good idea to warm it to at least room temperature first. Susan

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