I had promised to post this recipe for ehanner so here it is.  This is the “brown” bread my grandmother used to make which we all loved so much.  She passed away 25 years ago and I never thought I would taste it again. 

Many recipes for loaf bread that use milk advise that the milk must first be scalded (brought just to the boil). (Then, of course, you have to wait for the milk to cool.) I remember reading an explanation that something in the milk can inhibit yeast growth and the heat somehow corrects this.

Tell me, gurus, is it really necessary to scald the milk? If yes, why? If no, why not (can it just be a holdover from earlier times that has been mindlessly perpetuated)?

PS - I love long, involved scientific explanations, so please feel free to elaborate

Thanks in advance...