How to Proof Bread When It’s Cold Outside (and Inside!)
Updated: Jan. 21, 2020Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Think it's too cold to bake bread? Not so fast! Find out how to proof bread, even when it's freezing outside (and inside, too).
When the temps start to drop, I start craving all of my favorite comfort foods. That means more soups, more pot roasts and—in particular—a lot more fresh homemade bread to go with both.
However, when it’s chilly outside and in, making yeasted bread at home becomes more challenging. That’s because yeast does its job best at temperatures above 75ºF. That means in order to proof bread on a cold day, you really have to crank up the heat at home to get a good rise.
If you’re a real thermostat stickler like me, that’s not something you really want to do very often. So what’s a baker to do when she wants to make fresh bread at home when it’s cold? Well, it turns out there are a few tricks to proofing bread in the cold.
Proof Bread in the Oven
My go-to method for proofing bread when it’s a bit cold inside is to pop the dough in the oven. Nope—you won’t be turning it on!
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.
If your bread requires a longer proof, like this chocolate babka, I recommend refreshing the hot water every 30 to 45 minutes to keep things working.
Proof Bread with a Slow Cooker
Think you couldn’t love your slow cooker more? Well, it turns out you can use this appliance to proof bread dough. Fill your slow cooker halfway with water and set to the low setting (which will heat the water to about 200ºF). Put the lid on upside down, lay a dishtowel on top, then set your bowl of dough on top. The radiant heat from the hot water will help the bread to rise.
Invest in a Proofing Box
If you’re a serious bread baker, you might want to skip the homemade shortcuts and invest in a gadget to help you proof. A proofing box (like this one) will maintain a consistent temperature and humidity inside, allowing you to get a perfect rise every single time. With a perfect yeast-friendly environment, this proofing box can help you proof bread a bit quicker than room temp, too. That’s a big win for serious bakers! That means more loaves of the good stuff in less time!
A Few More Nontraditional Proofing Methods
While I swear by the oven and boiling water method, you can still try a few other ways to proof bread when it’s a touch too cold inside.
You can set a heating pad on low, layer a dishtowel on top and then set down your bowl or pan of dough. This will give your bread some extra warmth. I recommend covering your dough with a tea towel or reusable wrap to keep the outside from drying out. If you have a rice-filled heating pad (the kind you heat in the microwave), you can use that as well.
If you’re a serious gardener, you can pull out a seed germination mat (like this one) and use that as well. Set the temperature to around 80ºF for a nice rise.
Of course, you can also take a reading of your oven’s internal temperature with the oven light on. Some oven lights radiate enough heat to turn the oven into a proofing box. Use an oven thermometer and check the temperature after about 30 minutes. If your light manages to heat the oven to 75ºF or above, you’re in baking business!
With these tips in mind, cold weather can’t stop you from a good loaf of bread or pan of rolls. Be sure to avoid these other bread making mistakes, too!
Sesame Wheat Braids
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
Caramel Pecan Rolls
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Basic Homemade Bread
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Oat Dinner Rolls
These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
Apple Pull-Apart Bread
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Honey Whole Wheat Rolls
Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Sour Cream Chive Bread
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
Sweet Potato Crescents
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
Special Cinnamon Rolls
I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor. —Brenda Deveau, Cyr Plt, Maine
Honey-Squash Dinner Rolls
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Swiss Cheese Bread
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
Soft Buttermilk Dinner Rolls
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Maple Butter Twists
My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
Arizona Cornbread
Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. —Margaret Pache, Mesa, Arizona
Dilly Rolls
These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
Poppy Seed Cheese Bread
This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! —Elaine Mundt, Detroit, Michigan
Baker's Dozen Yeast Rolls
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
Sesame French Bread
Homemade French bread isn’t at all difficult to make, and it’s perfect alongside Italian foods. If you’re not serving a large group, freeze one loaf to enjoy later. —Peggy Van Arsdale, Trenton, New Jersey
Everything Bread
I love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
Old-Fashioned Brown Bread
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. —Patricia Donnelly, Kings Landing, New Brunswick
Buttery Bubble Bread
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Herbed Peasant Bread
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. —Ardath Effa, Villa Park, Illinois
Oatmeal Dinner Rolls
These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Autumn Sweet Rolls with Cider Glaze
I love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio
Cranberry Whole Wheat Bagels
The bagel recipes I saw in a magazine inspired me to try creating my own. I've been making them like crazy ever since! My whole wheat version dotted with cranberries is a favorite. —Tami Kuehl, Loup City, Nebraska
Sunflower Seed & Honey Wheat Bread
I've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Milk-and-Honey White Bread
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
Can't-Eat-Just-One Cinnamon Rolls
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Cranberry Orange Bagels
Dried cranberries and orange zest add bright flavor to these scrumptious morning treats. Switch up the taste, if you’d like, by using raisins and cinnamon. —Kristy Reeves, LeRoy, Kansas
Easy Potato Rolls
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Italian Sweet Bread
This golden brown bread offers satisfying sweetness in every slice. The hearty round loaves rise well and cut beautifully. With an egg wash and a sprinkling of Italian seasoning, the bread looks pretty, too. —Kim Ooms, Cottage Grove, Minnesota
Overnight Cinnamon Rolls
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
Cornmeal Dinner Rolls
A flavorful sidekick to chilies, soups, and stews, these biscuits can also stand alone with a simple pat of butter and drizzle of honey. —Brynn Rader, Olympia, Washington
Crusty Homemade Bread
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Zucchini Dinner Rolls
Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. —Robert Keith, Rochester, Minnesota
Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing swirls of cinnamon in these lovely breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin
Pumpkin Pan Rolls
Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas
Jumbo Jalapeno Cheddar Rolls
Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. —Linda Foreman, Locust Grove, Oklahoma
Red Velvet Cinnamon Rolls
Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Icebox Rolls
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Maple Bubble Bread
This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.—Hannah Cobb, Owings Mills, Maryland
Dinner Rolls
My family loves the fragrance of these dinner rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. —Anna Baker, Blaine, Washington
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