It's summer in Texas when the best parking spot is determined by shade instead of distance, and you discover that a car seat buckle can double as a branding iron. It's also summer in Texas when the love-hate relationship with baking sets in for me.
I love to bake, but in the summer, anything with yeast makes me thrilled. It rises at supersonic speeds, and if I'm a little behind on my timing, a few minutes out on the patio makes up for it. This morning before church, I baked 5 dozen rolls. The yeast start practically climbed out of the bowl, and I had to rearrange my other activities because instead of an hour to rise, the rolls were ready to go in the oven after 20 minutes on the counter. A few days ago, I made oatmeal bread, which is generally kind of hit or miss for me because the dough is so heavy and the yeast start is unusual. Nevertheless, a few minutes outside, and everything turned out fine.
The only problem with everything being the temperature of a warm oven is that turning on the actual oven is not so appealing. Although, I might just be able to get around turning the oven on - I'm pretty sure that it was close to 350 degrees in the attic the last time I went up, maybe I can just bake up there.