I’ve been working with powdered milk in my bread recipes. The ratio works well is about 10% or to run how my basic set up is if there is 100g flour, then 10g of powdered milk will be used. This is what I find is the best mix for integrating powdered into the white bread recipe I regularly use, less salt, more sugar. This recipe is similar to my basic white bread recipe but I will be noting major differences from that recipe.
Ingredients:
500g All-Purpose Flour
300g Warm Water
50g powdered milk
6g salt
6g sugar
8g olive oil
5g instant yeast
Recipe:
Mix all the ingredients in a bowl until it leaves the side of the bowl and then put on a surface and knead for about 6 minutes.
Rest the bread for 1 hour and a half. This bread is simply going to take longer to rise than a bread recipe not using powdered milk.
When the has doubled in size deflate, then shape the dough and put into a loaf pan to prove for 1 and a half hours. The proving time should be about the same as the rising time. Near the end of the rising time, preheat the oven to 425.
Put into the oven for 30-35 minutes. This bread is going to cook faster than one without powdered milk in it and it will it noticeably darker. Take the bread out of the pan and place it back in the oven for up to 8 minutes. Once it’s done baking place let it cool for 5 minutes before eating.
A Pocket Full of Scratch 