Bacterial Infestation
There was a time I considered my gut invinicible because of my dirty unwhashed upbringing.
I am advised because of the luekemia and lowered immunity to watch it, but it takes a lot of fun out of life.
In other cultures eggs are not routinely refrigerated and sometimes milk is served at room temperature.
Think of bacteria using liquids as a swimming pool to move through the ingredients in search of a food source. That is why dehydration inhibits bacterial growth, there's no way for them to move.
The chances of getting a food borne illness from milk and eggs in baked bread are slim.
If it is your livelyhood to make food for the public or if your are serving an at risk population you cannot be too careful.
Food safety laws were first written by the Jews long before Christ. They made sense then and they make sense now.
Some of the brouhaushaus over food safety is carried to extreme but at least it gets the attention of the lowest common demoninator.
Powdered milk products have long been used in commercial breadmaking for flavor and adding to the formation of gluetin during the kneading process.
Eggs make bread more tender and slow stale out as does added fat. They are available as powdered, powdered egg whites and liquid pastuerized.
A women left a note for the milkman and asked him to leave 10 gallons of milk.
Thinking it was a mistake he asked her if she meant 10 quarts.
"No," replied the women, "I have a terrible skin condition and the doctor has advised milk baths."
"Pastuerized," inquired the milkman.
"No, just up to my elbows," said the women.
Kelly
We used the pre-packaged mixes available at the grocery store.. so much faster and just as tasty.
