"judith" > wrote in message
om...
> My father always raised his bread on the radiator. My aunt -- on the
> warm gas dryer. Where can I raise bread in a house with baseboard heat
> and an oven that doesn't go below 200 degrees?
>
> I think bread usually rises at 85 degrees. How can I make bread rise,
> double, with a heat source found in my kitchen? I don't want only to
> make bread on a sunny day in the window.
>
> Thanks, in advance, for your help with this!!! Much appreciated.


If you're willing to wait a bit longer, bread dough rises perfectly well at
room temperature. The slower rise also gives better flavor and texture.

-Scott