Make your yeast bread rise

[cleanteamofny]

Since I make dinner rolls for the family through out the years, I find rising yeast bread in my old apartment the best since the kitchen holds heat and the rising commence. But in my house in the burbs, holding heat is a challenge since I'm not doing any major cooking anymore so what a man suppose to do?

My GE oven is not bread poof ready and now I master its use!
Set the oven at 170* and once it reaches temp, quickly shut off.
Cover top of bread with cooking oil and Glad plastic wrap.

Put in warm cold oven and turn on oven light and leave on.
1st rising is done within 2-3 hours.

Put bread down, reheat oven if needed and loosely cover with same plastic wrap for 2nd rising.

Put bread down and roll and final rise till final product is achieved.
Take out of oven and preheat to oven baking temp and bake......

How do you poof your bread?

 

[yogitunes]

Larry....you have some of the nicest buns......they look fantastic.....

have used the oven method many a times....

I think someone even mentioned of placing inside a preheated dryer for dough to rise.....same as the oven, turn on and let run until the inside heats, then place dough inside and close the door.....

 

[iheartmaytag]

Dishwasher

Empty of course, put on plate warmer which is a short dry cycle.
Also if you have just finished a load, quickly unload the dishwasher and put the bread on the lower rack (in a bowl) the warm moist environment is perfect for proofing.

 

[cleanteamofny]

Spanking the buns is a good thing to make things Rise Martin!
Never used the dryer method but sound OK.
I would not like the scent of clothes in my dough so count me out using that method....

Thanks

 

[cleanteamofny]

My dishwasher lacks plate warming cycle and that is a feature that should be on all dishwashers!

Thanks for the tip Harley!

 

[cleanteamofny]

The photo above is the bread of Christmas past!

This is the present:

 

[parunner58]

I miss the proof setting o my new GE range, it was great. I should have gotten the next model up and it would have been there. I just made nut roll and sticky buns on Monday. What I did here in FL was I put the dough in the un AC'd garage on the work bench it worked just like the proof box we had when I worked at Wegman's back in PA.

 

[norgeway]

If you have

An old gas range with a pilot light, the oven is just right for proofing bread.

 

[laundromat]

My yeast dough always rises.A baker friend who worked at one of if not the largest commercial bakeries in Baltimore,taught me how. All you do is add 1tsp of baking powder and 1 tsp. of baking soda in the mix. It not only guarantees the rise but adds texture and strengthens the dough. I made three dozen sticky bunns this morning in less then two and a half hours. Merry Christmas! ;-)

 

[tomturbomatic]

Electric ovens are well enough insulated that just turning the light on will warm it enough for the dough to rise, but if you don't have the switch with which to turn on the light with the door closed, just turn the oven on for two to three minutes, then turn it off and it will be warm enough for the dough to rise.

 

[chachp]

Before I had the Rise setting on the oven..........

I used to put the bowl of dough in the closet that had the hot water heater right on top of the water heater and that also worked well. Doesn't work so well with a tankless LOL......

 

[appnut]

I put the dough in the oven on the top shelf (covered in plastic) and a 3 quart pan of boiling water on the lower shelf. Let rise per usual time. Punch dough down and shape as what I'm producing. Put the pan(s) back in the oven and let rise according to directions. Made 24 cinnamon rolls this way Monday evening.

 

[petek]

All I do is turn the oven on for maybe 2 minutes, place the bread inside and let it rise with a light tea towel over it.

 

[cleanteamofny]

I see the oven method is taking the lead!

 

[dustin92]

Slightly warm the electric oven, turn off, leave the oven light on. Works perfect. Over Thanksgiving, the oven was being used upstairs, and I would never try to proof anything in the gas oven downstairs- no pilot light and very poorly insulated. I put two pans of rolls, covered, on the stone fireplace mantle over the wood fireplace insert. That also worked very well.

 

[mattl]

I've been turning out a number of loves of sourdough Jewish Rye for some time now.  I keep my house cool, it may be 62 during the day, cooler at night and my bread rises quite well even at that temp.  Just takes a little longer.  I actually think the cool rise helps, gives the sourdough more time to work and intensify the flavor. 

 

For lighter doughs I do use the proof option on my oven, usually set it at 85 or 90 if I'm in a hurry and it works well with some doughs, others don't like to be sped up.  It's a learning process.

 

[sudsmaster]

Before I got a yogurt maker, I fiddled around with the GE P-7 wall oven, and found that a 60 watt bulb kept the oven at pretty much the perfect temp for yogurt. I imagine it would probably be good for bread, as well.

The 60 watt bulb is still in there, too. Doesn't seem to be hurting anything.

 

[petek]

One of the other places I've used for a smaller amount was the microwave (when I had the big old Amana upstairs). I'd prewarm it by boiling a couple of cups of water, leave the cup of hot water in there and let a loaf rise.