Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)?

I have been looking for a softer loaf and used milk instead of my starter. I like things to be more real than fake/processed (part of why I prefer to bake instead of eat the nasty store bought lumps of chemical flavored goo). Milk powder seems pretty processed from what I heard... so why not just use REAL Milk and scald it first (in order to break down anything that would hinder the gluten and rising)?