Just a side note.

Just a quick tip. My Mom's recipe calls for scalding the milk. For those of you scratching your head and mumbling to your self "What the heck is scalding?" Here is your answer. As with most older recipes you will come across Scalded milk from time to time will pop up. This isn't something that you can buy in the store. You have to do it. . . . yep you guessed it the old fashioned way. No stressing though. It is an extremely simple process. Scalding milk is just heating the milk to the point of almost boiling. (180 degrees)

In the olden days this step was done for health reason, mostly to destroy the bacteria in the milk. Good old pasteurization has already taken care of the process for us. How ever scalded milk can make a bit of a difference in your breads texture (custards too). So if your mom or grandma has a super awesome recipe that you have never been able to duplicate I bet ya she's holding out on the scalded milk secret!!

So here is all you need to scald your milk.
Thick bottom Sauce pan or a double boiler.
Milk (whole is what would typically be used. But I usually only have 2 % in my fridge so that is what I use)
Candy thermometer (only if you want to look super cool to your husband and friends so that they think that you are a pro. . . . ok so maybe in my world I think that a thermometer in a pot makes you cool!)

So here is the whole process Take a deep breath . . . . . you ready?
Put your milk in the pan
Heat to 180 degrees. stir continuously. You will know that you are at 180 when it starts to come to a light froth (tiny bubbles around the edges of the pan.) Or your thermometer will read 180. DO NOT BRING TO A BOIL!!! Remove from heat and TA DA!!! Scaled Milk!