Use
Bread was a common staple served at a 19th century table. In order to make large quantities of dough, bakers mixed flour, water, and yeast in a dough box such as this. After kneading, the dough was left covered in the box to rise. It was then divided into individual loaves, rolls, or biscuits, allowed to rise again, and later baked in a brick oven or over a fire. The lid of the box also served as a work surface for shaping loaves or cutting biscuits.
