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Diffstat (limited to '03-02-buttermilk-and-honey-whole.md')
| -rw-r--r-- | 03-02-buttermilk-and-honey-whole.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/03-02-buttermilk-and-honey-whole.md b/03-02-buttermilk-and-honey-whole.md index 1f1cb61..0cf4c12 100644 --- a/03-02-buttermilk-and-honey-whole.md +++ b/03-02-buttermilk-and-honey-whole.md @@ -58,9 +58,9 @@ greased 8½" by 4½" bread pan. I’ll often make the dough after dinner. After the first rise is complete, I’ll shape it, put another pan on top and then place it -outside if the temperatures will get down into the 45 to 55 degree +outside if the temperatures will get down into the 45 to 55\degree F range. If it’ll be colder than that, I place it in our "cold room" -which is unheated, but rarely gets below 40 degrees. +which is unheated, but rarely gets below 40\degree F. If it's going to be a hot summer night, I'll pop it in the fridge, but that usually means that I’ll need to let it warm up for 2-3 hours in @@ -71,6 +71,6 @@ boiling water in the bottom of the cooler and then close it up quick. **Scoring and baking** I usually score the dough with a single slash down the center, but -it's not necessary. I bake at 350 degrees F for about 55 minutes. If +it's not necessary. I bake at 350\degree F for about 55 minutes. If you like, you don't even need to preheat the oven. Just pop it in cold and turn the oven on. |