Lori – Cleveland, GA

The new proof box arrived on Wednesday and I have made 2 different types of breads since then. Challah (or egg bread) and Italian bread for garlic bread. It worked great. I could see the condensation on the lid and feel the humidity in the box. The 2nd rise was the best, at 95 degrees, as it doubled in size in about 2 hours. All went well. I also used your chocolate recipe yesterday morning. The directions were perfect and much appreciated for the cookie recipe I used it in, called rugalach. I will try the yogurt recipe next week on my day off and let you know how that goes. I would suggest that some small recipe booklet go in the with the proof box if possible. It would give non-bakers (or first timers) a basic minimum to work with and know what temps to try/start with.