In making bread, the most important part is the yeast activation. You will see if it is active when bubbles come out, you need to put some sugar. If you failed on this part, your bread will become like a flat tire. If you don't have the heavy duty mixer with dough hook, you will need your force on kneading, so that it will be soft and pliable. In my experience, since I tried recipes with milk(liquid) and powder milk(skimmed milk), I prefer the latter.
