|Description: A rectangular dough box that was originally made with five pine boards (K.7.66a). The sides are stained dark-brown and slope out from the base at an obtuse angle. The sides and base are held together with nails. At the end of the box, two battens serve as handles. The lid (K.7.66b) is made of one board with two grooved battens on top to serve as handles for lifting the lid off the box. The opposite side of the lid is grooved around the edge as a means to fit onto the box and prevent sliding. The lid, however, fits inside the box at present and does not rest on the groove. Therefore, the lid has either shrunk or is a replacement lid.
History: Bread was an important source of food for pioneers in Upper Canada. Prior to baking the bread in the morning, the dough would be placed in a dough box, or huche, the night before; and set next to the hearth's low night-fire. The ambient heat caused the yeast to rise. In the morning, the bread was placed in a separate opening in the main fireplace called a bake oven. The Bradley Home was without a bake oven, so Elizabeth Bradley (1793-) (née Merigold) used a Dutch oven or a bake kettle. Dough was set into a deep baking pan and placed in the larger, round Dutch oven. See: Maureen Adlard and Stephen Bourne 'Upper Canada Cooking' (no date); Barbara Greenwood ‘A Pioneer Story: The Daily Life of a Canadian Family in 1840 ‘(Toronto: Kids Can Press, 1994).