Convert dry milk to milk recipe

This is probably simple and I may be overthinking it.

I have heirloom bread recipes (from mother) that use dry milk powder and water. How do I replace that with either milk or just water?

1 cup water + 1/4 cup dry milk powder (original recipe) = ? how much milk or how much plain water?

I seem to recall that the milk solids play a role in the volume but what percentage? (I understand milk's role in crumb enrichment and crust browning)

100 g of whole milk = 10 g of milk powder + 90 g of water

Thank you. Somewhere in the back of my head I knew it was a significant ratio.

the old baking manual I originally got it from goes even further - 12%. Figoni says the same - 12%.

For skim milk powder:

Replace the fresh milk with the powdered milk equivalent. That's usually 1/3 cup (75 mL) for every 1 cup (250 mL) fresh milk. Remember to add the water to the wet ingredients when you are ready to bake.

So presumably, this ratio can be reversed to replace dry with fresh.

find is non fat. The reason is that the powder spoils very easily with the fat in it and full fat milk has more weight of solids than nonfat. So I would use non fat milk in the recipe as a replacement.