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Old 01-19-2014, 06:18 AM   #31
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Completely lost track of the day yesterday swapping around three rooms in the house. Ended up tossing Red Baron pizzas in the oven for dinner at 7:00.

Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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Old 01-19-2014, 09:00 AM   #32
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Originally Posted by Cooking Goddess View Post

Yup, yeast likes it cozy. Make sure the area you're proofing the dough in is warm enough too. We usually keep our thermostat at 67 degrees during the day in winter. The kitchen counter can get even colder. There are all kinds of ways to make the dough warm enough to rise, but I pretty much don't bake it on really cold winter days. Good luck though. There are few things more satisfying in life than a good, thick slice of warm bread made by your own hands.
I've also been copying Katie and using my bread machine just to make the dough; it keeps it at just the right temperature to rise. Then for the second rise, I shape the dough, heat a cup of water in the microwave, and let the dough do its second rise in there. Works great

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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