To scald milk - Bringing the milk to a boil just before use.
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Heat milk or reconstituted milk nonfat dry milk in a heavy bottomed saucepan under low heat, stirring occasionally.
Heat it, bringing it just below the boiling point without actually boiling it.
As soon as you start seeing milk bubbles forming around the inside edges of the pot, it forms a skin on top (if you stir it, you won't see the skin), as well as some steam rising, remove it from the heat; it is now scalded.
In general, cool the milk to room temperature before using; you don't want to melt or partially cook other ingredients. In bread dough, the scalded milk will kill the yeast if too cool or too hot, as well as precook the flour. Remember to cool it to around about 110 - 115 degrees F, measured with an instant read thermometer, and then add it to the recipe.
