Colonial Ovens

Oven in a colonial bakery

When the holiday season arrives, homemakers began thinking of traditional baked goods. It might have been the the same in colonial America, but baking was certainly different then. There were bakers in some towns and cities, where baked items could be purchased, but most women baked their own breads and pastries. However, since it was such a chore, they often baked on one day a week, especially for yeast breads.

At Somerset Plantation, Creswell, NC

Getting the oven ready was important. The oven had to be fired to a proper temperature. For yeast breads, there needed to be a baking oven. Quick breads could be cooked in a Dutch oven in a regular fireplace or even on a campfire, but yeast breads were different. Many fireplaces had a baking oven to the side of the regular fireplace. However, it was also common to have a baking oven outside. This was particularly helpful in the hot summer months, and it helped reduce the chance of a kitchen fire. 

At Fort Dobbs, Statesville, NC

There were at least two common types of outside ovens, the beehive shaped oven and the masonry oven. The beehive oven was made of clay and had a door or lid to cover the front and help make the heat more even. Masonry ovens were made of brick or stones and were often larger. Either served the same purpose.

Covered spider (center) and Dutch oven (right)
could be used for baking quick breads

While they had the oven hot, the baker would often bake all the bread and pastries the family would need for the week. However, if they ran short, they could always bake cornbread or biscuits in the Dutch oven. Some families also had a warming oven, sometimes in the form of a metal cabinet to go in front of the fireplace to keep foods warm.

Although the task of baking was a more tedious job in colonial times, the results were appreciated just as much. Those special breads, cookies, cakes and other pastries made the holiday season even more special.

Fireplace with metal warming oven

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