Hello. I got a breadmaker the other day from freecycle and went and bought some bread flour, yeast etc. But then I got home and realised all the recipes in the book say use "dried milk powder". Can I not justuse normal milk? I really wanted to make bread today!
I think they suggest dried milk rather than fresh so that you can use the delay start feature. (i.e. load in the evening, fresh bread in the morning). You could replace some of the water with fresh milk, or just leave it out for now. Most hand-bake basic bread doesn't contain milk anyway.
Well I turned out with a desaster loaf yesterday, npot even edable! I am out all day today so will try again tomorrow. Might even do it on a timer tonight. Is it really safe to leave it in there overnight? I would have thought that with Yeast, sugar, water etc it would have been an excellent home for tonnes of bacteria to breed? I am not at all fussy, and by no means a germ freak or anything, just sseems that it will be warm, wet etc and have all the right conditions to breed like crazy?
Chloemegjess - new to breadmaking here too. If you're setting it on the timer make sure the yeast isn't touching the liquid otherwise it will start to activate straight away and I guess you may end up with a home for bacteria as you say!
I haven't dared tinker with any recipes yet. The instruction booklet cautions against it but do most people find you get decent results changing a bit here and there?