In most recipies for bread, it says to scald the milk and cool to luke warm. Why? Why not just heat up to luke warm? What does the scalding do to help the recipe? Thanks for any help!! I have wondered this for years.

-- Anonymous, December 05, 2000

Answers

hi Joann! - According to the folks at Fleischmann's Yeast - scalding of milk goes back to when unpasteurized milk was sometimes used. Pasteurized milk does not need scalding because the enzyme in milk that causes gummy bread is destroyed during the pasteurization process. Water makes breads that are crusty while milk gives breads a soft crust and a creamy white crumb. Of course any liquid that is too hot will kill the yeast and u will get a less than terrific baked product. Nevertheless, warmth is necessary in the liquid to activate the yeast. Probably more than u wanted to know ha - happy baking girl! gloria

-- Anonymous, February 06, 2001