September 30, 2012 - 1:16pm
Boiling Water
Hello, everyone,
I have an Easy French Bread recipe that includes the instruction to use water that has been boiled and then cooled to tepid. (thinking 110 F). The yeast has already been proofed in 1/2 cup of warm water with sugar. This would be for the remaining water in the recipe. My question is - why the instruction to first boil the water? Any good reason you can think of (other than purification)???