To make a kosher bread in bread-maker for most recipes I need to change milk powder by something.Any idea?

The bread with milk ingredients is impossible to use with meat food. It is not kosher.To make a kosher bread in bread-maker for most recipes I need to change milk powder by something.Any idea?
The milk powder will increase the general flavor/richness of the bread. The other property that it has is lactic acid. Lactic acid will break down the gluten bonds; this in turn creates a tender piece of bread.





In order to sub, you will need to find something that will be acidic enough to break down developing gluten. You will also need to make sure to increase your flour to compensate for the loss of the milk powder.To make a kosher bread in bread-maker for most recipes I need to change milk powder by something.Any idea?
Easy. Use water.
Simply use water. I do it all the time, not because of kosher.
Kosher Soy Milk?
The milk's only purpose in bread is to create a more tender crumb; it has no other structural or significant flavor function.





Just leave the powder out of the recipe, and it will be fine. If you want to maintain the tenderness that the milk offers, increase the fat just slightly.





All bread really needs is flour, water, salt, and (except during Passover) leavening.

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