A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk.
So 2 tablespoons is 1/8 cup to 1/2 cup of water.
If you want to replace 2 tablespoons, replace 1/2 cup water with milk.
1
Tablespoon is 1/4 cup milk instead of water.
I have done this as a replacement for dried milk in bread many times with success.
cooking.stackexchange.com/users/1816/justkt
Yes, you can.
I use the King Arthur Flour Small Pain de Mie recipe
all the time http://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe , which calls for non-fat powdered milk.
An answer to another question here Why is milk powder used in bread machine recipes? says to scald the milk, a concept reiterated by the folks at King Arthur.
So as an experiment, I made two loaves of bread, identical in every way except that in one I substituted 170 ml scalded skim milk for the powdered milk and that volume of water.
Right out of the oven and
three days later, I can find no difference between the two loaves of bread.
My package of powdered milk calls for 7 ounces of water to 1/3 cup powder to make 1 cup of milk, so I figured 8 tsp powder + 7 Tbs water = 1/2 cup milk.
I converted to metric just to make the math easier, but it doesn't seem to me to require that much precision.
cooking.stackexchange.com/users/20183/Jolenealaska
One thing to add to the answers mentioned before: if you leave the ingredients in a bread machine overnight, then powdered milk is better as it doesn't go sour.
cooking.stackexchange.com/users/1163/Erik P.
Yes, you can substitute as already answered, but you can also just leave it out!
I've found it makes no noticeable difference.
cooking.stackexchange.com/users/197/Vicky
Just leave it out - least in those quantities.
We make bread in a bread maker with and without it, and anecdotally it tends to make for softer, less chewy bread, especially if its a recipe with some sort of fat in it.
cooking.stackexchange.com/users/1790/Journeyman Geek
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water to compensate for the added liquid. Would this be ok? And if yes, how much milk should I put for one tablespoon of powdered milk?
Powdered milk in bread recipe
cooking.stackexchange.com
<substitutions><bread><milk>
cooking.stackexchange.com/questions/6820
cooking.stackexchange.com/users/873/Rox
1 cup of milk is generally equivalent to 1/4 cup of powdered milk and 1 cup of water. Powdered milk would be better if leaving in a bread machine overnight, but it can also be left out altogether for a less soft and more chewy texture. Reduce the water by one cup for every 1/4 cup of dried milk. It isn't necessary but it might make the bread softer and less chewy.
You can reduce the water by one cup for every 1/4 cup of dried milk. Powdered milk isn't really necessary but it might make the bread softer and less chewy.