Comments on What can I substitute for milk in a bread recipe?
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What can I substitute for milk in a bread recipe?
Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil.
I liked the results, but sometimes I need bread that does not contain any milk products1 -- no milk, butter, buttermilk, sour cream, cheese, etc. (Eggs are still fine.) What can I substitute for that half-cup of milk? Milk is mostly water not fat so from a "structural" perspective, can I substitute water? Does this amount of milk impart enough flavor that I should try to use something other than water (like soy milk, maybe) to make up for that? I assume I shouldn't substitute fats, right?
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The consideration here is kashrut (kosher food), not lactose-intolerance, so even small amounts of milk are problematic. ↩
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The following users marked this post as Works for me:
| User | Comment | Date |
|---|---|---|
| Monica Cellio | (no comment) | Oct 8, 2024 at 17:57 |
Milk is water, protein, fat, and sugar (lactose). In a half-cup of milk, I google: 4g protein, 4g fat, 6g sugar.
I would substitute in a half cup of water, ignore the extra protein, add a drip more olive oil, and add 1.5 teaspoons of sugar or, if you want it darker, molasses.
Or... half a cup of water, 1.5 teaspoons of sugar, and buy eggs one size large than you usually do -- extra large if you usually buy large.
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