Bread-Bakers v097.n078.14

To Caron Rose:

Scalding milk was a normal step in making bread many years ago before 
milk was pasteurized because it contained an enzyme that interfered 
with the yeast's development.  Heating milk broke down that enzyme.  
Of course, these days pasteurization does that for us so there's no 
need to scald the milk anymore.

Linda Rehberg
co-author of the BREAD MACHINE MAGIC books