Frequently Asked Questions
QUESTION:
Is scalding milk a necessary step when making yeast bread?
In reference to your recipe, "Batter Bread", one of the ingredients listed is 1 1/2 cups warm milk. Not scalded and cooled to warm, but just warm. Unless they've changed and improved yeast to the point that it's immune to the enzymes in milk, there are going to be some disappointed, inexperienced cooks. On the other hand, maybe the super-pasteurization process they use on milk today takes care of this problem.
ANSWER:
In days past, scalding milk served three purposes: it killed harmful bacteria that could spoil the food being prepared, it destroyed enzymes that could affect the way the milk performs in the recipe, and it raised the temperature of the milk to speed up results. With modern pasteurization, the bacteria and enzymes are already destroyed, so scalding is no longer necessary to accomplish those goals, although heating the milk does help to encourage the growth of yeast in breads.
Of course, if one is using raw milk, then scalding would be a necessary step in bread making.
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