Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

66%
+2 −0
Q&A What can I substitute for milk in a bread recipe?

Soy Milk makes a good substitute. A word of caution, in most case use the original non-flavored type. Using vanilla soy milk with canned tomato soup is unpleasant. I found several supporting refere...

posted 3y ago by James Jenkins‭

Answer
#1: Initial revision by user avatar James Jenkins‭ · 2020-09-23T12:34:13Z (over 3 years ago)
Soy Milk makes a good substitute. 

A word of caution, in most case use the original non-flavored type. Using vanilla soy milk with canned tomato soup is unpleasant. 

I found several supporting references here are a couple

> In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. And, it can be used in baking and cooking just like dairy milk. While the flavor will not be exactly the same, it will be close, and you should have a similar final product in terms of texture and consistency. [Source](https://www.tasteofhome.com/article/are-there-guidelines-for-substituting-soy-milk-for-dairy-milk/) 

> Soy milk has about 3-4 grams of unsaturated fat per serving, depending on the brand you purchase.  Out of all non-dairy milks out there, soy milk has the most protein, about5-7 grams per serving. Due to its higher protein content, I have found to make soymilk the best for baking, as protein is vital for better structure in doughs and batters. I will even put in 1 tbsp of apple cider vinegar with each cup of soy milk I use for baking cakes and muffins, which mirrors buttermilk. This will increase the leavening and make your baked goods more tender. Due to its higher protein content, soy milk works the best for this. [Source](https://www.thechoppingblock.com/blog/non-dairy-milks-which-one-should-i-use-for-cooking)