Powdered Milk

Just like its name describe, powdered milk is milk with almost every drop of water in it removed to create a powder. You can buy powdered milk in three forms: (1) dried whole milk, (2) non-fat dry milk, and (3) powdered buttermilk. Dried whole milk must always be refrigerated. Nonfat dry milk comes in both regular (tastes better) and instant (mixes easier) forms. Powdered buttermilk is used mostly for baking. Once opened, powdered milk should be stored in a refrigerator to retain freshness. Except for dried whole milk powder, if unopened, the powdered milk can be stored in a cool, dry place for up to 6 months.
Milk powder, also called dry milk, results when 90 percent of the liquid in milk is removed through vacuum evaporation. Most dry milk comes from non-fat milk as it will not go rancid at room temperature as readily as milk powder made from whole milk. This fact becomes important when replacing milk powder with liquid milk. Dry milk is added to baked goods to make the bread more flavorful and tender, according to “Cookwise.” For recipes, if you do not have milk powder, you can substitute liquid milk, but other adjustments to the recipe must be made.

Red-Onion Rings

1 quart quart(s) vegetable oil, for frying
1 (3.2-ounce) packet nonfat dry milk
1/2 cup cup(s) cornstarch
8 large egg whites
kosher salt
1/2 teaspoon teaspoon(s) baking powder
3 medium red onions, sliced into 1/4-inch-thick rings
In a large skillet fitted with a deep-fry thermometer, heat oil to 350 degrees F over medium heat. Preheat oven to 250 degrees F.
Set a baking pan fitted with a wire rack in oven. Meanwhile, in a large bowl, whisk together dry milk, cornstarch, egg whites, 2 teaspoons salt, and baking powder until mixture is lump-free.
Working in batches, dip onion rings into batter and then fry in oil, about 1 minute, turning halfway through. Drain on paper towels, season with salt, then transfer to prepared pan to keep warm.

White Bread

2 (1/4-ounce) packages active dry yeast (regular not rapid rise)
2 teaspoons salt
1/4 cup sugar
1/2 cup canola oil or 1/2 cup light tasting olive oil
2 cups hot water (hot to the touch from the tap)
1/3 cup powdered milk
2 cups all-purpose flour
3 cups bread flour
Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water.
Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar, oil, & hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in 3 cups of bread flour. Remove the dough from the bowl out onto a lightly floured counter top or table.
Begin to knead the dough. You may need to sprinkle a little flour on your dough or counter top a couple of times as you knead until it doesn’t stick to your surface any more. Knead the dough for 10 minutes until smooth & elastic.
Take dough & place in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don’t tighten it down, just lay it over the bowl loosely… or you can use a small tea towel too. But the plastic helps it from drying out too much.
Let it rise until double in a warm place -- a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 1/2 hours depending on the temperature in your house.
Lightly grease 2 bread loaf pans with shortening. Divide dough in half & shape into a bread loaf pans. Cover with kitchen towel and let rise until doubled.
Preheat oven to 350 degrees. Bake for about 30-40 minute (everyone’s oven temperature varies, so keep that in mind) Loaves should be golden brown on top. Remove from oven. Remove loaves from pans onto a wire rack.
Take a wet paper towel, and it can be really good & wet, & wipe off the tops of the baked loaves of bread. This does not make your bread soggy. It keeps the bread crust soft! But, you can skip this step if you want.
And… if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf doesn’t get squashed down when you are cutting it. Spread some butter on your slice of bread and enjoy!

Sweet And Sour Meatballs

3 slices bread - diced
1/2 cup water
1 pound ground beef
1 cup dry milk
1/4 cup minced onion
1 egg
Salt - to taste
Freshly-ground black pepper - to taste
1 can tomato soup
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dry mustard
Mix first seven ingredients and form into small meatballs. Place in baking pan and pour the remaining ingredients over meatballs. Bake at 350 degrees for 1 hour, baste with sauce occasionally.

Homemade Egg Substitute

6 egg whites
1/4 cup nonfat dry milk
1 T vegetable oil
Combine all ingredients in a mixing bowl and blend until smooth.
Store in a jar in the refrigerator up to 1 week. Mixture also freezes well.
To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.
Yield 4 servings. One serving 1/4 cup (1 egg equivalent) Print this post