Friday, January 28, 2011

bread rising 101


I've been making bread for a hundred years-almost. I love to grind the wheat, to mix, knead, shape, bake. . .and just like the Little Red Hen-eat it (but I share).
Bread from my kitchen doesn't always win the blue ribbon, but I keep making it and love to share tips and recipes with my girls.
Rachel and Abigail make bread up north in the chill of winter; Where's the best spot in your house for rising bread? I ask.
From frigid Indiana, Rachel says,"Upstairs in Brett's study, under the desk, in front of the heater vent." Imagine that?
And yesterday at Abi's house in upstate New York, I made bread -while snow fell steadily outside the kitchen window. Where to rise the dough? ". . . on the white chair, in the dining room, in front of the heat register", she instructed-good job.

We do it differently in Texas.
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3 comments:

  1. DawnJanuary 28, 2011 at 10:37 AM

    We place ours on the back of the pellet stove.

    Making pizza dough soon...for supper.

    ReplyDelete
  2. UnknownJanuary 28, 2011 at 11:39 AM

    I love it. I rise mine (when I make it) on my table in from of the sunny window...

    ReplyDelete
  3. Heather PelczarJanuary 28, 2011 at 11:17 PM

    on the floor under the radiator by the kitchen window for regular. On top of the pre-heated oven (the warmed stove top) for gluten free. :)

    ReplyDelete