01
1% Fat Milk
10.0best for bread1 cup : 1 cup
Leaner, works in all recipes
10.0
skim milk substitute
in bread.
When making Bread, Skim Milk feeds the yeast and enriches the crumb with a subtle sweetness. Replacements need to keep fermentation happy while maintaining softness.
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adjustment for this dish
1% fat milk supports yeast with the same lactose profile as skim milk plus 1g fat per 100g, which softens the crumb and extends shelf life. Scald to 180°F and cool to 105°F before the yeast bloom; hydration holds at 65% since the fat is minor — no adjustment to flour, but the oven spring holds a touch longer at 425°F with steam.
02
Whole Milk
10.0best for bread1 cup : 1 cup
Fuller flavor and richer texture; use when extra body is desired, especially in baking
10.0
adjustment for this dish
Whole milk's 3.5% butterfat coats gluten and slows hydration, so extend the autolyse by 10 minutes and knead 2 minutes longer to reach the window pane. Scald to 180°F to denature its whey proteins; without scalding, the extra fat impedes oven spring and the crumb comes out dense. Swap 1:1 cup with no hydration adjustment.
03
Goat Milk
10.0best for bread1 cup : 1 cup
Slightly tangy with similar fat content to 1%; easy 1:1 swap in cooking and baking
10.0
adjustment for this dish
Goat milk has smaller fat globules and a tangy finish that shows through in the crumb. Use 1:1 cup, scalded to 180°F to neutralize its natural lipase that can otherwise sour during proof. Reduce proof time by 10 minutes because goat milk's enzymes ferment slightly faster with yeast than skim milk does.
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04
Plain Yogurt
10.03/4 cup : 1 cup
Thin 3/4 cup yogurt with 1/4 cup water; adds tang and works in baking or smoothies
10.0
adjustment for this dish
Plain yogurt at 0.75 cup per cup skim milk brings acidity and thick body. Thin with 1/4 cup water to match hydration, and reduce the yeast by 1/4 teaspoon since the lactic culture adds fermentation lift. The window pane develops faster because yogurt's acid tightens gluten; stop kneading at 7 minutes to avoid tearing.
05
Dry Milk
10.01/3 cup : 1 cup
Reconstitute 1/3 cup powder in 1 cup water; lighter body, works in baking and sauces
10.0
adjustment for this dish
Dry milk goes directly into the flour at 1/3 cup powder per 1 cup skim milk; add the 1 cup water to the yeast bloom separately. No scalding needed — the pasteurization already denatured the whey during processing. The extra concentrated milk solids make a softer crumb and longer shelf life than liquid skim milk.
06
Evaporated Milk
10.02 tbsp : 1/4 tbsp
Dilute 1:1 with water for milk consistency; slightly caramelized flavor, rich in baking
10.0
07
1% Milkfat Milk
10.01 cup : 1 cup
Closest match with slightly more fat; interchangeable in cereal, baking, and drinks
10.0
08
2% Milkfat Milk
10.01 cup : 1 cup
Richer mouthfeel; works in any recipe calling for skim but adds mild creaminess
10.0
09
Kefir
10.01 cup : 1 cup
Tangy cultured milk; swap in smoothies, pancakes, or marinades where a little tartness helps
10.0
10
Soy Milk
6.71 cup : 1 cup
Unsweetened soy milk is closest plant-based match in protein and body; works in coffee and baking
6.7
11
Coconut Milk
6.71 cup : 1 cup
Carton-style coconut milk (not canned); thinner and slightly sweet, good for cereal or smoothies
6.7
12
Buttermilk
6.71 cup : 1 cup
Thicker and tangy; best in pancakes, biscuits, or marinades, not drinking straight
6.7
technique for bread
technique
Skim milk's whey proteins denature near 170°F and then hydrate the gluten network during the knead, giving bread a softer crumb and extending shelf life by roughly a day versus water-based dough. Always scald the milk to 180°F first and cool to 105°F before blooming the yeast, because raw skim milk's active serum protein disrupts gluten and produces a gummy oven spring.
Unlike biscuits where skim milk stays cold to preserve layers, bread wants the milk warmed so the yeast feeds and the autolyse proceeds. 4g protein per 100g.
Knead until the window pane stretches to a translucent film without tearing, usually 8-10 minutes at medium speed. Proof to doubled volume (about 60 minutes at 78°F), shape, score a half-inch-deep cross, and bake at 425°F with steam for the first 10 minutes to set a crackly crust before the crumb finishes.