Can you replace milk with evaporated in bread recipe?

You can't directly replace milk with evaporated milk in a bread recipe. Here's why:

* Concentration: Evaporated milk is highly concentrated, meaning it has had most of the water removed. This makes it much thicker and sweeter than regular milk. Using it directly would make your bread dense, overly sweet, and potentially dry.

* Fat Content: Evaporated milk has a higher fat content than regular milk. This can lead to a richer, more flavorful bread, but it can also affect the texture and rise.

Here are some alternatives to replacing milk with evaporated milk in bread:

* Use regular milk and reduce the amount: Start by using 3/4 of the amount of milk called for in the recipe. This will account for the concentration of evaporated milk.

* Use buttermilk: Buttermilk has a similar tanginess to evaporated milk and can add a lovely flavor to bread. You can substitute it 1:1 for the milk in your recipe.

* Use water: If you don't have any other milk options, you can use water instead. However, your bread might lack some of the richness and flavor that milk provides.

Important Note: Adjusting the amount of liquid in your recipe can affect the dough's consistency and rising time. It's best to start with a smaller amount of liquid and add more if needed.