I went to get a loaf of cinnamon burst bread for my neighbor a couple of weeks ago and when I got to the store, I found out that it was $7.00 a loaf. I love cinnamon burst bread, but I do not want to pay that much for a loaf of bread. So I told myself that I would learn to make my own.
The cinnamon burst bread turned out wonderful! I was so pleased with it and I got three loaves of bread! We love to eat it with butter or honey and we also love to make french toast out of it; served with maple syrup. We love to make our syrup from scratch. (Made at home) 😉
How Do I Scald Milk?
To Scald Milk:
- Use a heavy bottomed pan; that will help to distribute the heat more evenly so your milk doesn’t scorch.
- Turn the heat to medium and bring the milk nearly to a boil, stirring regularly to prevent a “skin” from forming.
- Once the milk starts bubbling remove it from the heat and you have made scalded milk. Let it cool before using it in your recipe.
Why Should I use Scalded Milk?
Scalded milk is wonderful for yeast breads, as it makes the bread lighter. It also makes sponge cakes more spongy. The whey protein in milk can actually weaken gluten, preventing bread doughs from rising properly, but when milk is scalded, this protein is actually deactivated.
Since scalded milk is warm, it also helps dissolve sugar and melt butter faster. Yeast also activates quicker in a warm liquid instead of a cold liquid, causing the dough to rise more quickly. So using warm milk can help save a bit of overall preparation time.
Warm milk has a wonderful way of infusing different flavors. Heat the milk and add an aromatic like a vanilla bean, fresh herbs, citrus peels, or a cinnamon stick, and that flavor will infuse right into the milk.
Scalded milk is very simple to make and so worth your time.
Serving Size 1
Amount Per Serving Calories 739 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 5mg Sodium 257mg Carbohydrates 146g Net Carbohydrates 0g Fiber 5g Sugar 8g Sugar Alcohols 0g Protein 19g