Dining and Cooking
I substituted milk with oat milk 1:1 for Japanese milk bread and it was a success.
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I substituted milk with oat milk 1:1 for Japanese milk bread and it was a success.

I recently changed to oat milk for my coffee and when I wanted to bake some bread, I realized I had no milk. I decided to go with oat milk anyway and let it be an experiment. It turned out nicely. I didn’t notice much difference in texture or flavor. Very soft and stringy and slightly sweet!

by Maggiegie

3 Comments

  2. caelyste

    this is amazing!!! can i ask what kind of oat milk you used?

  3. a_government_man

    soy milk also works great baking, it helps with browning and the protein content works really well from a baking chemistry perspective (don’t ask me to elaborate)