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I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I found here:

Honey-Oat Pain de Mie

  • 255g lukewarm water
  • 361g AP Flour
  • 85g old-fashioned rolled oats (not quick oats)
  • 1 1/2 teaspoons salt
  • 64g honey
  • 57g melted butter
  • 2 1/4 teaspoons instant yeast
  • Just FYI, I have since edited that question with the details of the recipe. It's a good one! – Jolenealaska Jun 21 '14 at 13:33
  • In the America's Test Kitchen "How it Can Be Gluten Free" cookbook, they discuss what the addition of powdered milk does to a recipe ... but I gave my copy away to someone who has gluten issues and haven't replaced it yet. – Joe Jun 21 '14 at 13:51
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Off the top of my head, the added sugar from the milk may cause the yeast to over-leaven the bread. The opposite is true when substituting water for milk, you may need to add sugar.

Edit: According to this site, Glutathione in the milk must be destroyed by heating it first, otherwise it tends to inhibit yeast. Also, allegedly lactose doesn't contribute as much to the yeast activity as I thought, as it doesn't break down as fast as raw sugars.

Other sources seem to corroborate the fact that the bread is softer with milk.

Some others may be able to add more insight ...

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    To destroy the glutathione, scald the milk (bring it to near boiling) or used dried. – Jolenealaska Jun 21 '14 at 13:35
  • Additional softness is possibly due to the small amount of added fat and protein from the milk. – logophobe Jun 21 '14 at 21:45

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