Hi --

Can someone please explain why a bread dough would call for a small
amount of milk powder, and what the consequences would be for omitting
it? If milk isn't an option, what might one use instead for a similar
result? Or do you just have to live without a certain texture or other
end result?

--Beth Kevles

http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic
Disclaimer: Nothing in this message should be construed as medical
advice. Please consult with your own medical practicioner.

NOTE: No email is read at my MIT address. Use the AOL one if you would
like me to reply.