Baker's Special Dry Milk


Hi there,

In many of the yeast bread recipes call for "Baker's Special Dry Milk". Is there a substitute for it or can I ommit it?

Thank you.

badge posted by: c_wei on September 09, 2011 at 5:09 pm in Baking, yeast
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reply by: placebo on September 09, 2011 at 5:20 pm

You could substitute ordinary dry milk.

I think you can also use a cup of regular milk in place of 1/4 cup of Baker's Special Dry Milk and 1 cup of water. You might want to scald the milk first, though.

reply by: CookinATX on September 09, 2011 at 6:49 pm

Yes, substitute the Special Dry Milk + the liquid content of the recipe for either liquid milk or reconstituted "regular" dry milk.

For instance, if your recipe is for 1/4 c of Special Dry Milk + 1 c. water, substitute with 1 c of liquid milk, OR reconstitute regular powdered milk according to the directions to make 1 c. of liquid milk.

Either way, scald the substitute and then let it cool down before incorporating the dough.

The Baker's Special Dry Milk is usually called for when you want a high rise in yeast breads. The "Bakers' Special" milk is treated with high heat, which is why you want to scald any substitution. Heat breaks down milk protein enzymes which can inhibit the yeast from rising your product as high as it should rise.

reply by: c_wei on September 09, 2011 at 6:56 pm

Thank you.

reply by: c_wei on September 09, 2011 at 6:57 pm

Thanks for the suggestion. I will try it out in the future.

reply by: swirth on September 09, 2011 at 9:31 pm

Here's some info from two resources that I typed in an earlier thread re the Baker's Special Dry Milk:

Here's info from the Baker's Catalogue Online page:

Baker's Special Dry Milk helps yeast breads rise higher.

Looking for a better rise for your yeast breads made with milk? Try the dry milk professional bakers use.

The special processing method used in creating this dry milk makes it super yeast-friendly. Substitute Baker’s Special Dry Milk in any yeasted recipe, and see how much taller your bread rises.

Your bread will be softer and more tender, and will stay fresher longer when you use dry milk.

Never mind scalding and cooling liquid milk; substitute our dry milk in any bread recipe calling for milk: 1/4 cup dry milk + 1 cup water = 1 cup milk.

1-pound bag, enough for about 16 loaves of bread or batches of rolls.

Comes with complete instructions and a delicious recipe.

And here's info from the Prepared Pantry re their Baker's Dry Milk (High Heat Treated Nonfat):

If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter and better with a better crumb. A 12-ounce package (about 2 1/2 cups).

Baker's dry milk makes better bread.

High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products.

Important note: This is not instant dry milk which is not high heat treated and it is not intended for table use. The taste is a little different and it will not dissolve as readily in water. It dissolves in the bread as you knead the dough.

We add this or dry buttermilk to most of our bread mixes. It really improves the flavor of bread. We love this product.

reply by: psycnrs1 on September 18, 2011 at 10:31 am

You can substitute it but if the opportunity comes that you can purchase some please make the recipe on the bag. It is wonderful.

reply by: Mike Nolan on September 18, 2011 at 6:24 pm
Mike Nolan

Since King Arthur changed their packaging and uses brown paper bags rather than resealable plastic bags for this (and other products), I find myself less likely to order it, because I really dislike the brown paper bags and they leak, so I have to put it in a plastic bag or other container.

reply by: uninvited-guest on September 19, 2011 at 1:11 am

I often will keep some of the "shelf stable milk boxes" (like Parmalat) on hand for quickie substitutions. No need for scalding as the milk is processed at ultra high temperatures in the packaging process.

reply by: easyquilts on September 21, 2011 at 7:25 am

Should you scald any milk used in anybrecipe? I have not been scalding called for milk, even when it is supposed to be warm.

reply by: frick on September 21, 2011 at 8:27 pm

After growing up in Texas, a buggy place if there ever was one, I psychologically cannot leave anything in the bag it came in. As soon as it is opened, everything goes in Cambro, or glass quart canning jars, or gallon pickle jars. I cut out the label and either put it in the jar, or tape it on the side. It helps with finding things, too.

By the way, I use regular milk, usually unscalded, most of the time. Only if I perceive a recipe as tricky, or expensive, or delicate, do I bother with scalding the milk or using my precious Special Dry Milk. I can usually get a light enough product, and if I don't, well, there's always crostini. I love salty things spread on crispy crostini . . . hummus, chevre, tapenade, pesto, tomato pesto, and then there's peanut butter, egg salad, & the list goes on.