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Raisin Bread

post #1 of 5
Thread Starter 
Oh boy, I didn't add the dry milk as per the recipe. What would happen to the bread if I forgot to add the dry milk? The aroma is heavenly but I am worried about the taste since I didn't add the dry milk.:mad:

Raisin Bread

Water - 1 1/2 cups + 1 tbsp
Butter - 2 tbsp
Bread flour - 4 cups
dry milk - 2 tbsp
Sugar - 2 1/2 tbsp
salt - 1 1/4 tsp
Ground cinnamon - 1 1/4 tsp
Dry Yeast - 2 1/4 tsp
Raisins - 1 cup
post #2 of 5
Thanks for including your ingredient list.

As a general rule, milk in bread dough makes for a spongier, more regular crumb; a slightly sweeter taste; and effects the rising characteristics -- more out of the oven, than actual oven-spring.

So, what you can expect is a chewier crumb; a bit more yeast to the taste, and maybe even a little tang. The rise? Well, ideally you didn't "punch down" until the dough had acheived adequate volume (as opposed to punching down by the clock); you didn't completely flatten the dough; you didn't flatten the dough during formation; etc.

In thoery anyway.

So? Nu?

You'll be cutting slices in a few hours, let us know.
post #3 of 5
Thread Starter 
In reference to your first paragraph, thanks for the explanation. And what if I tell you that you are 100% correct about the chewier taste and the yeast.:thumb:

Enjoy what's left of the day

post #4 of 5

Can we assume the bread was still delicious? Would you bake it without milk, or less milk on purpose?

As to the accuracy of my predictions: Nice to be right when you write.

post #5 of 5
Thread Starter 
Yes, it was still delicious and no I will not bake it without the milk. Tried it with the milk last Sunday and it has a better (softer) taste.

Sorry for the late reply

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