I realise this may seem like a daft question, but I'm just mid-way through making my first batch of croissants, and I'm wondering why do sweet breads use milk rather than water (or both)?
The croissant recipe I'm using (from "Local Breads") uses milk, my favourite raisin and cinnamon loaf does, brioche does etc etc. Is it something to do with the fat contained in milk?
Why oh why?
Happiness is making bread :o)
Happiness is making bread!