I put it in my oven, heat off - but light on. The heat from the lightbulb helps a lot.

More yeast can make dough rise quicker too.

The problem with a shorter rise time is that the resulting bread isn't as flavorful. But if your kitchen is very cold and you're trying to have the dough in a room temperature envinronment it might be a good idea.

How does it apply the heat more evenly, though? Seems like the converse would be true.

I put hot water in the microwave and then stick the bread in there too--like a sauna. (Of course, i don't turn on the microwave while the bread is in there).

Julia Child definitely used this trick in her TV episode about making croissants!

That's brilliant! In my cold house, I have usually put the bread dough next to a hot air vent or right next to a laptop computer :)

I love the oven/light bulb idea. It reminds me of the Easy Bake Oven! Sometimes I turn on the oven and put the dough near the heat vent on top of the stove, but that can get too hot.

i use heating pad for my cardboard box yogurt maker, and it will work for bread dough as well.

I'm pretty sure most newer heating pads have an auto-off function, so one will have to keep an eye on it, the heating pad may need to be shut off then on again in the middle of the rise to achieve longer heating duration.

make sure the heating pad is waterproof and isn't cracked.

moisture + electricity = bad eric.

I'll have to try this sometime! I usually just turn my oven on to the lowest setting while I'm making the dough; when it's ready to rise, I turn off the heat and pop the bowl into the warm oven. If you have your ingredients measured out before you start, the short amount of time to mix everything together isn't long enough for the oven to get very hot. I also drape a damp tea towel over the top of the bowl/pan to keep the dough from drying out...

Yep! I've been using this trick for a while myself and it works great! Rather than having to babysit the loaves in the oven, making sure it's not too warm or cool, I just plunk them on the heating pad on low with a towel over them and they rise beautifully every time.

No! You really shouldn't make a dough rise quicker. The end result won't be as good if you hurry it up. Longer yeast time = tastier bread. Just let it rise some more - it will rise, even if it's a bit chilly! If you have an appointment you could just let it rise in the fridge overnight or so. It will only result in even yummier bread. :)

I would also be a bit concerned about not having enough time for full flavor development, but if it's not using a sourdough or such dough, you're probably not going to get a lot of flavor development anyway.

The other concern I'd have is overproofing. You'd have to keep a closer eye on it.

I use the lowest oven setting when I'm in a hurry, but really most yeast doughs are far better when I put them in the fridge overnight - tastier and fluffier.

i put my bread bowl on top of a wooden cutting board on top of my radiator... does the trick!

If you happen to be doing laundry at the same time as your bread making, try using the top of your dryer. Works great, especially if your dryer is located in the kitchen.

An amazing amount of flavor develops in doughs that go through a cool rise, using little yeast. If you can plan, do a cool, or even a refrigerator rise, and note the difference. Even pizza dough (try KAF's no knead slow rise) is tastier!

As several other people have pointed out, you risk flavor loss and overproofing at higher fermentation temperatures. Let your yeast ferment more slowly and err on the side of underproofing to get a more flavorful and lighter loaf.

I turn on the broiler in the oven when I start mixing the dough. Turn it off when it rests before kneading. Then I put it in a bowl with plastic or teat towel over top in the warm oven, then turn on the light to keep it warm. The warmer the space/oven, the fast the dough will dry out on top, so use plastic wrap.

i too am a fan of the warmish oven and damp tea towel. my oven has not a light :-( i live in government employee housing on the navajo reservation and have begged for a new oven for 3 years!

I use a heating pad to make yogurt.

In the past, in desperation, I have draped an electric blanket on the lowest setting over my bread pans -- works great. One doesn't always have time for a slow rise, so I'm in favor of guerrilla tactics when necessary.

Nope! Pushing the yeast with direct, unevenly distributed heat will adversely effect the flavor and texture. Slipping the pans in the unheated oven with a dish of warm water seems like it best, gentlest way to encourage your yeast dough on a cold day.

I've used this tip from the American Test Kitchen, and it works well. http://www.americastestkitchen.com/video-tips-techniques/?docid=25031

I've popped bread dough into my bed with the electric blanket on in the past.

I don't have an electric blanket but might give the method a try with a hot water bottle! I'm not interested in a quicker rise, simply a normal one - my kitchen is so stupidly cold that doughs take about twice the normal amount of time to rise.

Oh. This didn't even cross my mind. Maybe I found a use for that electric blanket I don't use?

The past few weekends it was a little too cold for a good rise, I used a bowl of warm water and let my bread pans float in it, to rise.

I read this post in my feed reader just after I wrapped some defrosting dough (for pizza) in my electric blanket. Hah.

Radiators! Are the best for this. I pity the forced-air set.