A colonial oven was usually located outdoors, heated by a fire. After clearing out the hot coals, the dough would be placed directly on the floor of the oven with a shovel-like tool called a peel. The minute the oven door was opened the oven began to cool down, so the bread would need to bake for about 3 or 4 hours.
Rebecca DeMarino's passion of family, history, travel and writing collided when she boarded a plane with her mother and flew to Horton Point, Long Island and discovered her roots. Her debut novel, A PLACE IN HIS HEART, releases from Revell this June, book #1 of The Southold Chronicles. For more information please contact her at www.rebeccademarino.com and www.facebook.com/AuthorRebeccaDeMarino