Charming Chemistry Creations: Lurking Loaf Pan Bread with scary scalded milk and without spooky scalded milk

Yeast with milk

Yeast with scalded milk

Now that we have made traditional french bread, why would we add milk to bread dough?! First let’s discuss what scalded milk is. The definition of scalded milk is bringing the milk to an almost boil. Since the term almost is a definitive, scalded milk is heated milk, but remember milk burns easily. The purpose of adding scalded milk is unscalded milk contains the protein whey which acts like a whole wheat flour and weakens the gluten structure producing denser breads. By heating the milk, the protein is denatured and the gluten structure can form. The fats from milk and butter will add flavor and can strenghten the walls of the dough as it rises. Scalding the milk can be done prior to making the bread dough. The yeast is added to sugar and water. Sugar is added so the yeast can digest the sugar into simple carbohydrates. The sugar and carbs act as food for the yeast. In the recipe without scalded milk, the yeast is added to sugar and vitamin D milk. The scalded milk mixture will instantly foam. The milk mixture is less foamy. The air bubbles created are from the yeast instantly reacting with water and releasing CO2. The warm milk, creates a more conducive environment for the yeast to activate. 3 1/2 cups of all-purpose flour is added little by little. The desired texture is a firm dough. At this point in both recipe’s add one stick of soft butter. The butter will add fats to the dough which will strengthen the gluten structure. The butter will also add flavor to the bread and create a satin like texture of the dough. Adding the butter will make the dough greasy. Fold in the butter for an even mixture.

Place both doughs in separate, greased bowls. After thirty minutes, the dough may not double in size. On the same baking sheet, bake both doughs for 40 minutes at 350 degrees. The scalded milk bread will be a larger loaf, since the whey protein was inhibited. The gluten structure is allowed to form. The milk bread is not as fluffy as the scalded milk bread. The bread is more dense and smaller. Both breads have a sweeter taste. The scalded milk bread will stick together in your mouth. The milk bread has a better texture.