I'm testing recipes from Richard Hart's cookbook *Bread*. The author uses milk powder when making sweet breads like buns and especially Danish "hveder" bread. I’ve already tried leaving this ingredient out and substituting it with just milk, but I didn’t get the results I wanted. Is it the same thing we add to coffee or you need to buy it at a specialty store? What’s the point of using it? Is it really that necessary and irreplaceable?