Shop > Ingredients > Yeast bread > Baker's Special Dry Milk - 16 oz.
|
|
You may also like:
- Dried Buttermilk Powder - 16 oz.
- item# 1158
- $7.95
- add
- Diastatic Malt Powder - 16 oz.
- item# 3413
- $3.95
- add
- King Arthur Potato Flour - 16 oz.
- item# 3026
- $5.95
- add
- Dried Whole Milk - 8 oz.
- item# 1249
- $5.95
- add
- SAF Red Instant Yeast - 16 oz.
- item# 1458
- $5.95
- add
Baker's Special Dry Milk - 16 oz.
item# 1188 $8.95
average of 16 reviews 
read all reviews write a review
Baker's Special Dry Milk helps yeast breads rise higher.
Looking for a better rise for your yeast breads made with milk? Try the dry milk professional bakers use.
- The special processing method used in creating this dry milk makes it super yeast-friendly. Substitute Baker’s Special Dry Milk in any yeasted recipe, and see how much taller your bread rises.
- Your bread will be softer and more tender, and will stay fresher longer when you use dry milk.
- Never mind scalding and cooling liquid milk; substitute our dry milk in any bread recipe calling for milk: 1/4 cup dry milk + 1 cup water = 1 cup milk.
- 1-pound bag, enough for about 16 loaves of bread or batches of rolls.
- Comes with complete instructions and a delicious recipe.
NOTE: Dry milk won't reconstitute, so combine it with your other dry ingredients.
SAVE! Buy 2 or more bags, and pay $7.95 each.
|
Nutritional information |
Reviews
02/06/2010
will this work for gluten free breads? or should i be uing the regular dried whole milk? thanks
You certainly use the Baker's Special Dried Milk but because it's processed at our facility, it's not considered gluten free. Molly @ KAF
01/30/2010
I know someone asked about the nonfat dry milk. But how does this compare to KLIM a dry whole milk powder?
I am sorry but I have not heard of KLIM dry whole milk. Joan D@Bakershotline
01/29/2010
This dry milk powder is amazing. I've used it for several years in my bread maker (average 3-4 loaves per week) and it does yield higher rising, consistent loaves. I use only 2 Tab. per 3 cups of flour in my recipe, so those that are having problems, try tweaking the amount. I also use the dry milk powder in quick breads, muffins and biscuits.
01/05/2010
Wow! I made the KAF recipe for rolls made with potato flakes for Christmas dinner. Gorgeous to look at- they rose perfectly. More important- they were tender and delicious. Made a rich egg-based bread last week with the same results. Wish I'd bought it sooner- It works!
12/18/2009
I'm an experienced baker. I bought this product simply because it has rave reviews and I'm always looking to improve my baking.
I've made four loaves with this using the sandwich bread recipe on the bag.
I'm boggled. All four loaves came out lop-sided. I've never had that happen EVER before. Is it the milk? Is it that recipe?
I'm going to try this one more time in my favourite bread recipe. If I get the same result, I'll conclude this product is an actual detriment to my bread baking and no longer use it.
I just don't understand what it's doing to cause lop-sided loaves.
Sorry this product did not yield the results you were seeking. This sounds like the prefect opportunity to chat with one of our bakers. Call the Baker's Hotline directly at 802-649-3717 or use the Live Chat option on our website. Irene @ KAF
12/12/2009
How does this product compare to the nonfat dry milk available at the grocery?
The Bakers Special Dry Milk is specially prepared for use in yeast doughs; the high-heat processing disables protease, an enzyme that normally slows down yeast growth. Irene @ KAF
12/04/2009
I also have to say that I was skeptical with how much this would improve my yeast baking. I am SO glad I bought this product. I have been able to turn out tender, high rising professional loaves that WOW everyone who has bread at our house. Extremely pleased with this product.
10/17/2009
Adding 1/4 cup or so of this to your usual yeast-bread recipes produces extraordinary bread.
09/20/2009
I was pleasantly surprised with how much this product improved my sandwich bread (White Sandwich Bread from this website). I'm actually glad that I tried making the recipe first with regular milk then with the special dry milk because the difference in the two loaves was dramatic. They actually looked just like the two that are compared in the photo above. This will now be a staple in my baking cabinet.
09/14/2009
I use this with King Arthur AP flour in my ZO mini bread machine. The texture of the bread is a very fine sponge with no large holes. The rise is perfect every time. I believe even the flavor is improved. In short I don't think I would make a recipe again with out it. Well worth it!
