The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

milk in bread

qahtan's picture
qahtan

milk in bread

I read some where that if you add milk to your bread recipe, it should be brought to the boil and then cooled.  Weel I have just made 5 loave bread white bread,  Half a litre milk brought to the boil and cooled with half litre cold water. put in fridge a few minutes as t was still too warm.  added  1 1/2 table spoons sugar   2 1/2 teaspoons direct yeast the stuff that goes straight into the mixture  and 4 dip and scoop cups flour.  mixed well I then started to add more flour while mixing, counting to cups of flour but then my husband distracted me and I lost count. so I added about 2 ounces butter, then 1 1/2 teaspoons salt adding enough flour  ??? to give me a nice knead by hand dough. I always finish my dough by hand. I left the dough in an  large oiled bowl to double in size, then knocked it back, weighed out 1 pound 2 ounce peices of dough, 5 of them, shaped them and into 5 oiled bread pans. left to double again.  hade a small peice dough that I have rolled out flat an covered with grated cheese.   baked at 400 cheese one 25 mins. then the loaves 50 mins.   qahtan

 

http://i3.photobucket.com/albums/y58/qahtan/100_0139.jpg?t=1255806694

halfrice's picture
halfrice

The loaves look really pro. What kind of loaf tins do you use?

qahtan's picture
qahtan

These are some I had given me from a supermarket deli, over 20 years ago...

 qahtan

mrfrost's picture
mrfrost

How do they compare to loaves made with non boiled milk?

Actually, I think the milk is only supposed to be scalded. That is, heated to just before it boils.

qahtan's picture
qahtan

but where ever it was I saw it thats what it said.. I haven't cut into one yet.. and that will be the test. qahtan

mrfrost's picture
mrfrost

I believe the main benefit of scalding the milk is that it is supposed to make the loaf rise higher?

flournwater's picture
flournwater

Heating milk alters the milk proteins and improves their ability to bond more closely with oneanother.  The longer its heated the greater the affect of strengthening the protein bonds.

naschol's picture
naschol

I was always under the impression that the scalding that was called for in recipes was started because of people using raw milk, which has enzymes that inhibit yeast gas production.  Since milk purchased in stores has been pasturized, it didn't need to be heated, at all.  I buy raw milk for consumption, so instead of heating it for making bread, generally use powdered milk, which works fine.

If I bought store milk, I would test a loaf with heating and one without and see if it made a difference...

Nancy

 

qahtan's picture
qahtan

 

 Well it looks OK and it feels fine and it was singing well as it cooled so I don't think the milk being boiled has done it any harm...

 If it is lousy then the birds will have a feast ;-)))))

                                     qahtan