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?
The consideration here is kashrut (kosher food), not lactose-intolerance, so even small amounts of milk are problematic. ↩