Bread - Milk substitute for baking bread recipes

Author: Joyce Kruckenberg  

If you’re looking for milk substitutes for baking, you’ve come to the right place. This dairy-free white bread recipe is easy to make with almond milk or any other milk substitute.

10 Best Milk Substitutes for Baking (Easy Alternatives)

10 Best Milk Substitutes for Baking (Easy Alternatives)
If you’re looking for milk substitutes for baking, you’ve come to the right place. They're readily available, and some are ideal for vegan baking, too.
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 10
  • Evaporated Milk
  • Cream or Half-and-Half
  • Almond Milk
  • Oat Milk
  • Soy Milk
  • Dry Milk
  • Sour Cream or Yogurt
  • Coconut Milk
  • Heavy Cream
  • Rice Milk
How to cook:
  1. Choose your favorite milk substitute.
  2. Use in all your favorite baking recipes (from cookies and cakes to breads!)
Notes: 10 Best Milk Substitutes for Baking (Easy Alternatives), Soy milk is a decent non-dairy milk substitute for baking. But it does alter the taste of baked goods. This difference is most noticeable in

Dairy-Free White Sandwich Bread

Dairy-Free White Sandwich Bread
This dairy-free white bread recipe is easy to make with almond milk or any other milk substitute.
Provided by: Ashley Adams
Total time: 140 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 32 servings
Cuisine: American
Number of ingredients: 6
  • 2 cups almond milk, or dairy-free milk substitute, warmed
  • 1/4 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 6 cups white bread flour
  • 1 1/2 teaspoons salt
  • 1/4 cup oil
  • Calories: 120 kcal
  • Carbohydrate: 21 g
  • Cholesterol: 0 mg
  • Fiber: 1 g
  • Protein: 3 g
  • Saturated Fat: 0 g
  • Sodium: 101 mg
  • Sugar: 2 g
  • Fat: 2 g
  • Serving Size: 2 loaves (32 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. In a large mixing bowl or the bowl of a standing mixer with a hook attachment, combine 2 cups of warm almond milk, 1/4 cup sugar, and 1 1/2 tablespoons yeast, stirring gently to dissolve. Let the mixture rest for 5 to 10 minutes, or until foamy (showing the yeast is active).
  2. Meanwhile, in a medium-large mixing bowl, combine 6 cups flour and 1 1/2 teaspoons salt.
  3. Add 1/4 cup oil to the yeast mixture. Gradually add the flour, about 1 cup at a time.
  4. Turn the dough out onto a lightly floured surface and knead it until the dough is elastic and firm.
  5. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and put it in a warm place for 1 hour, or until the dough is doubled in bulk.
  6. Preheat the oven to 350 F. Oil two 9 x 5-inch loaf pans.
  7. Punch down the dough, and turn out onto a dry surface, kneading the dough for 3 to 4 minutes. Divide the dough in half, shape each half into a loaf, and place them in the prepared loaf pans. Let the loaves rise in a warm place for 30 to 40 minutes more, or until the loaves have risen above the edges of the pans.
  8. Bake for 30 minutes or until golden brown.
  9. Remove the loaves from the oven and allow them to cool slightly in the pans before slicing and serving.
  10. The bread will keep for four to five days in closed plastic bags or plastic wrap at room temperature or in the refrigerator. You can also freeze it for up to one month.
Notes: 8 Milk Substitutes For When You're In A Baking Emergency, Yogurt can be a really good replacement for milk in recipes. As with sour cream, it'll add moisture and flavor, but also a bit of tang. You can

Milk Substitutes

Milk Substitutes
Here are a bunch of milk substitutes that you can use when you're baking or cooking. Includes dairy-free, lactose-free and vegan options.
Provided by: Erin Huffstetler,
Total time: 2 minutes
Prep time: 2 minutes
Yields: 0 servings
Cuisine: Global
Number of ingredients: 1
  • Evaporated milk, sweetened condensed milk, sour cream, plain yogurt, half and half, heavy cream, powdered milk, water, almond milk, soy milk, rice milk, oat milk or hemp milk
  • Serving Size: 1 cup
  • Calories: 135 calories
  • Sugar: 8.4 g
  • Sodium: 130.7 mg
  • Fat: 2.5 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 19.8 g
  • Fiber: 0 g
  • Protein: 8.4 g
  • Cholesterol: 0 mg
How to cook:
  1. Dairy Milk Substitutes:
  2. Evaporated Milk:
  3. Mix 50/50 with water.
  4. Sweetened Condensed Milk
  5. Mix 50/50 with water. Use as a replacement for milk in desserts. Cut the sugar in your recipe to compensate for the added sugar (sweetened condensed milk is 40-45% sugar).
  6. Sour Cream or Plain Yogurt:
  7. Replace measure for measure. This works in baked goods and savory recipes. Vanilla yogurt can also be used in desserts. To use Greek yogurt, combine 2/3 cup Greek yogurt with 1/3 cup water.
  8. Half and Half:
  9. Combine equal parts water and half and half. Full strength half and half can be used, if you don’t mind the added fat.
  10. Heavy Cream:
  11. To replace one cup, combine 1/4 cup heavy cream and 3/4 cup water, Straight heavy cream is an option, if you aren’t concerned with the extra fat.
  12. Powdered Milk:
  13. Reconstitute following the manufacturer’s instructions, and replace measure for measure.
  14. Water:
  15. Use as a 1:1 replacement in cakes and other desserts. Consider adding one tablespoon of melted better for every cup of milk that’s called for. To make mac and cheese, replace the milk with water, and double the butter called for.
  16. Dairy-Free Milk Substitutes
  17. Replace measure for measure with one of the following
  18. Almond Milk:
  19. Use in desserts and other sweet foods.
  20. Soy Milk:
  21. Use in sweet or savory dishes, but stick to unflavored in savory recipes. Excellent choice for sauces and casseroles. Also excellent for baked goods that contain lemon juice or vinegar, as these require a high-protein milk to rise properly.
  22. Rice Milk:
  23. This tastes the most like milk, but it’s pretty thin, so it doesn’t work well in creamy sauces and dishes.
  24. Oat Milk or Hemp Milk:
  25. These high-protein milks are also solid options in baked goods that rely on protein and an acid — like lemon juice or vinegar — to rise.
Notes: Best Substitute for Milk in Baking, Non dairy substitute for milk in baking · Oat milk: Oat milk is our top choice for baking: it's creamy and has a neutral flavor. · Almond milk:
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