I'd like to offer a suggestion regarding baking yeasted breads without dry milk powder. I have used instant mashed potato flakes with great success. They have a non-assertive flavor, they're non-dairy and easy to keep in the pantry, and they retain moisture beautifully. I use 2/3 cup of potato flakes mixed in with 5 cups of KAF bread flour and 2 cups of KAF white whole wheat flour. My challah bread is soft, light & yummy! Thanks so much for your research on the non-dairy substitutions; it's a great help.

• Reply