Using milk powder for bread is my solution to making fluffy and light milk bread without Tangzhong. Dry milk powder helps to make the bread rise higher, softer and lighter. If you can't get milk powder, you can just simply leave it out. If you absolutely don't want to sacrifice the fluffy lightness then follow my regular Milk Bread recipe dough and make and use the Tangzhong starter - that should definitely give you similar results. Finally, although I have not tried it myself, research says you can substitute soy powder or rice milk powder so look into that.