I am using my B&T proofing box all the time for my bread, cinna-buns, anything yeast. Now that's it's winter, my house temperature is set at 64ºF. Butter just won't get soft at my room temperature. I don't want to risk melting it in the microwave, so when a recipe calls for eggs, cream cheese, or butter at room temperature, I just pop them in my proofing box and set at 80ºF. In no time, they are soft enough to whip or spread and are ready to go. This is an essential tool for me in winter.

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