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Questions about kneading, baking, storing, and culinary use of any kind of bread.

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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 … 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 ... …
answered Jun 21 '14 by Chris