| Actually the drying process to make milk into powder may oxidize the fat molecules and turn them into free radicals, and thus a nonfat milk powder is a safer option to use than a powder with fat. If you want a richer taste add more dough conditions (otherwise known as solid or liquid fat: butter, olive oil...) If you use a liquid fat than it has slightly less dough conditioning effect than a solid fat, but it's a 'better' fat so that's the trade-off. I made bread with nonfat milk powder and a tablespoon of olive oil and the results are lovely. | 
