>>10176901Bread made from milk are softer.
>copied from googleMilk in bread dough is an enriching agent. Other typical enriching agents for bread include things like eggs, fats (butter, oil, etc.), and different types of sugar/sweetener. They are used to add either fat or sugar or both.
Bread made without enriching agents is known as a lean dough, typically containing only flour, water, salt, and yeast. Lean doughs are used to produce a lot of traditional European and American crusty breads, including everything from baguettes and crusty French bread to ciabatta. Typically, they have a firm crust, along with an elastic, springy interior that often (though not always) can have large and irregular holes.
Substituting milk for water in bread will usually add both fat (from milkfat) and sugar (lactose).