I gather most people just leave the dried milk out - that's certainly what I did/do (although my current breadmaker doesn't have dried milk in most of its recipes anyway, unlike the older one I borrowed which had them in virtually all the recipes that came with it ). You may end up with a less shiny crust or something like that, but otherwise it probably won't make any difference.
I believe some people substitute powdered soy milk, if you can get that where you are.
Thank you so much! That was quite helpful. I looked for a similar thread before I posted mine but didn't see one. I will definitely try making my bread without it, since so many people seem to have good results with it and I am having trouble finding powdered soy milk.