Lily - I read in one of my bread books that the dry milk absorbs any excess liquid and keeps the dough from being too "soupy". Don't see why we can't use potato flakes instead of dry milk. One of my books calls for dry milk and the other calls for dry potato flakes. I'm going to try it.
Sharon
-------------------- Sharon
"Anything Chocolate"...that is all!
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Re: Bread Maker Question - replacing dry milk...
