Milk instead of water in bread

I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead of water. If I were to make regular bread with milk instead of water, what would happen?

bread

Best Answer

Milk in bread dough is an enriching agent. Other typical enriching agents for bread include things like eggs, fats (butter, oil, etc.), and different types of sugar/sweetener. They are used to add either fat or sugar or both.

Bread made without enriching agents is known as a lean dough, typically containing only flour, water, salt, and yeast. Lean doughs are used to produce a lot of traditional European and American crusty breads, including everything from baguettes and crusty French bread to ciabatta. Typically, they have a firm crust, along with an elastic, springy interior that often (though not always) can have large and irregular holes.

Substituting milk for water in bread will usually add both fat (from milkfat) and sugar (lactose). Several changes can happen, including:

The crust will typically be softer
The crust will brown more quickly (due to sugar) and can darken more evenly before burning
The interior will be softer and usually less springy/elastic
The flavor will be richer (due to fat) and somewhat sweeter (due to sugar), though bread with milk but no added sugar will still not be noticeably sweet; nevertheless, the lactose will add a different flavor component
Enriching agents will disrupt larger gluten networks a bit, making it less likely to develop large holes in the interior
The added weight of the sugars and fats will decrease final loaf volume and oven spring a bit
Enriching agents often cause the bread to take longer before it begins to develop a "stale" flavor/texture

Pictures about "Milk instead of water in bread"

Milk instead of water in bread - A Blanket on Brown Sand Near Body of Water

Milk instead of water in bread - Top view of crop unrecognizable lady in white water in bathtub with fresh colorful flower petals with wooden tray with cup of tea with lemon and blueberries while reading book

Milk instead of water in bread - Person's Hands Covered in White Liquid

Quick Answer about "Milk instead of water in bread"

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

What happens if I use milk instead of water in bread recipe?

Substituting milk for water in bread will usually add both fat (from milkfat) and sugar (lactose). Several changes can happen, including: The crust will typically be softer. The crust will brown more quickly (due to sugar) and can darken more evenly before burning.

Can I substitute milk for water in bread maker?

Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

What does adding milk do to bread?

Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.

This is How Milk Affects Bread Dough | How to Use Milk in Breadmaking

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: August de Richelieu, Olya Kobruseva, Monstera, Engin Akyurt