The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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MNBäcker's picture

Butcher Block Countertop considerations

January 9, 2012 - 12:25pm -- MNBäcker

So, I am looking at re-doing our kitchen island in a few weeks. Our kitchen has all laminate countertops, so my first instinct was to get the same laminate to match those countertops. The island is about 72 by 48 inches. After thinking a little bit more about it, I am now also considering butcher block (maple) for a nice contrast and REALLY nice work surface for my baking breads.

I guess my questions are:

those of you who have Maple butcher block, how easy is it to take care of it?

dragon49's picture

Opening the Top of the Bread Machine while Baking

October 6, 2009 - 4:28pm -- dragon49

I have been making some breads that rise so much, they are hitting the top of the glass of the Bread Machine.  If I open the top the Bread will have room to grow.  I would need to do this for the last 30 minutes of the cycle.  I am worried that doing so will lower the temperature inside the machine and the Bread will not properly bake.


Please advise.



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