Many yeast breads require scalded milk.

Let me share with you how I do it.

Measure the milk into a sauce pan.

Heat on low heat.  I have done this on high heat and it will work.  However, the likelihood of my getting distracted is so great that often the milk comes to a boil before I notice the scalding.  So the lower heat is recommended.

When the milk is scalded you will notice steam and a scum covering the surface of the milk.

When I scald, I watch the milk closely. If I am not sure scalding has taken place, I blow on the surface of the milk.  If it is scalded, I see the ripples of the scum react to the blowing. When scalded, take the milk off of the heat.

For yeast breads, hot milk will kill the yeast.  This milk must be cooled from hot to warm.  To hasten the cooling I add the butter and other cold ingredients, not egg, though.  The butter melts.  (An egg would cook into lumps if added before the milk is sufficiently cooled.) If the warmth in the milk is not uncomfortable to your touch, then it is ready to be used with the softened yeast.

Now your milk is ready for your recipe.

photo credit: Wenda Grabau