What is the best Dry Milk substitute in Bread?

Skim Milk is the top-ranked Dry Milk substitute for Bread, chosen for how well it preserves Bread's structure, moisture, and flavor. 3 options are ranked on this page by Bread-specific applicability.

Why do Dry Milk substitutes rank differently in Bread?

Dry Milk plays a specific role in Bread — structure, rise, moisture, or flavor — and substitutes that miss the role relevant to Bread rank lower here than they might elsewhere. The list above is tuned to Bread, not to generic baking or cooking.

Can I use the same ratio when substituting Dry Milk in Bread?

Start with the listed ratio but watch for Bread-specific warnings below each card — some subs need a moisture tweak, heat adjustment, or companion ingredient to work in Bread. Taste a small batch before committing.

dry milk substitute
in bread.

Dry Milk enriches bread dough for a softer crumb and golden crust. The replacement needs to match the liquid ratio and fat level to keep bread balanced.

top substitutes

Skim Milk

10.0best for bread

1 cup : 1/3 cup

Reconstitute per package directions; thinner than whole milk, works in baking and cereal

10.0

Milk

7.5best for bread

1 cup : 1/3 cup

Reconstitute 1/3 cup dry milk in 1 cup water; slightly thinner, works in baking and cooking

7.5

Whole Milk

6.0best for bread

1 cup : 4 cup

Dissolve 1/3 cup dry milk in 1 cup water; closest to fresh whole milk for drinking and baking

6.0

other things you can make with dry milk

biscuits
brownies
cake
cookies
frosting
muffins
pancakes
pie crust
scones
smoothie
soup
waffles

dry milk substitutein bread.