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You can usually buy dry milk at a bulk food store if you ahve that. The milk

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Joined: Aug 15, 2007


Posted to Thread #30017 at 9:26 pm on Dec 8, 2017

is a tenderizer of the dough.
I was actually thinking about this very thing the other day for making my Moravian sugar cake. The problem I see is the equivalence of the milk to the dry. Looking at your recipe, I would probably just use milk instead of the water since there isn't any other liquid.

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