Scalding Milk For Bread

[KittenCal]

If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference! There is a protein in milk (it also exists in non-fat dry milk solids) which has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product. That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread although a somewhat heavier one than if you had taken the extra step ;)

How To scald milk...

In a small saucepan brink milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes (a thin film will form on the surface of the milk but remember NO stirring!). Skim this protein layer off carefully with a spoon, removing as much as possible. Continue cooling until you are able to add it into your bread recipe

[Galley_Wench]

Thanks for the tip Kitten! I seldom make breads that have anything but yeast and flour, but will remember your advice!

[KittenCal]

Thanks for the tip Kitten! I seldom make breads that have anything but yeast and flour, but will remember your advice!

your welcome Di! ;)

[invictus]

Great tip! I'm going to try this the next time I make bread. I make rolls atleast 2x a month and most of my recipes call for milk.

[KittenCal]

Great tip! I'm going to try this the next time I make bread. I make rolls atleast 2x a month and most of my recipes call for milk.

scalding really does make a different in the texture vic ;)