Evaporated milk as substitute for milk in bread-baking?

[lindag]

Yesterday I was making a loaf of sandwich bread and the recipe calls for 1 cup milk.

I was almost out of milk and didn't want to make a run to the store and I wondered if I could sub some (diluted?) evaporated milk.

Would that work? 

Edited April 15, 2017 by Smithy
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[Soupcon]

I don't see why not. You could also (if you have some) use reconstituted powdered milk or even no milk at all and up the fat (if there is added fat in the recipe) and water content of the recipe to compensate.

[Darienne]

I'm with Soupcon on this one. 

 

[lindag]

If I were to use evaporated would I need to dilute it?

[Soupcon]

2 minutes ago, lindag said:

If I were to use evaporated would I need to dilute it?

Not necessarily. The taste and texture of the bread would change but the recipe would still work. 

[Soupcon]

In reality recipes are only guides. You only really need yeast, water (or liquid of some kind), salt, and flour (AP or bread/high protein) flour to make bread. Every thing else added or substituted is a variation on a theme and changes the product produced. 

Edited April 15, 2017 by Soupcon
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[Anna N]

2 hours ago, lindag said:

If I were to use evaporated would I need to dilute it?

You would not need to dilute it but I certainly would. I don't think I would like bread that tasted of evaporated milk and I suspect you would notice that taste if you did not cut it with water. YMMV.