The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is it OK to melt the butter in the scalded milk?

Tulcat's picture

Is it OK to melt the butter in the scalded milk?


I would appreciate some advice on a sweet dough recipe I make. Since the recipe uses whole milk, I like to scald it and cool it before mixing with the flour. Many days I also seem to forget to get my butter out to come to room temp.

Over the last several times I've made the dough, I have been adding the cold butter right from the fridge into the hot milk to cool the milk fast.

I can't really say that I have seen a decline in the quality of my product, but was wondering what those with more experience might think.


GrapevineTXoldaccount's picture

and haven't noted any problems.   While the milk is warm/hot, I also like to add my sugar.  It dissolves well.  I also beat my eggs into the mixture after I finger test it to be sure it is not going to set the eggs.  Next comes my flour, and last, the yeast-water.   

Happy baking to you!

Mini Oven's picture
Mini Oven

just like GrapevineTX.   Great minds run in the same channels.  :)

Mini O