Never put a plastic
bowl in a warm oven.
Not exact matches
1) Sift the flour into a mixing
bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add
warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium heat for gas
ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
I also instruct you to let the dough rise
in a
warm place - it's not very eco of me, but if it is particularly chilly
in my kitchen I will leave the
oven on and place the
bowl on top to keep it nice and happy.
I then place the covered
bowl of dough
in the
warm oven to let it rise there.
1) Put flour, salt, sugar and melted butter
in a mixing
bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a
bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated
oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Put your un-raised bread into the
warmed oven with an oiled piece of parchment on top and a
bowl of water
in the
oven with it, then let it rise according to directions.
Cover with oiled wax paper and let rise
in a
warm, moist place for 30 minutes (an
oven preheated to 200 F, then turned off, with a
bowl of water
in the
oven to add moisture, is a good option).
(My note: I melted the chocolate
in the microwave
oven, and skip the step on placing the
bowl of melted chocolate over a pan of
warm water).
Combine all the ingredients
in a
bowl, mix well, and place
in a
warm oven until serving time.
Cover the mixing
bowl with lid or plastic wrap and place it
in the
warm oven.
It is the best served
warm out of the
oven, with the dip / marinade and a large
bowl of salad, but the leftover is also amazing
in so many ways!
3) Pre-heat
oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour
in a medium - sized
bowl 5) Pour
in oil and
warm water and stir well (mixture will be slightly dry) 6) Add
in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add
in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
1) Preheat your
oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a large
bowl and mix them together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9) Serve
warm
1) Mix flour, butter and icing sugar
in a
bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add
in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat
oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
You wrote your house is pretty cold
in winters, therefor I'd either place the covered
bowls with the (pre --RRB- dough
in a
warm and draft - free spot, near the heating or
in a slightly preheated
oven, which has been turned off (should be only lukewarm!).
Next, blend the soaked groats with 300 grams of water, pour into a plastic or glass
bowl, cover with plastic and let ferment
in a
warm place like 35C
oven for about 7 hours.
Also, to rise doughs, I usually place them
in a
warm oven which I've preheated to 200 degrees, then turned off before adding the
bowl of dough.
Cover the
bowls with plastic wrap and place
in a
warm place (inside a microwave or a turned - off
oven works best) until it doubles
in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours.
Transfer dough ball to a lightly greased
bowl; cover
bowl with plastic wrap, and place
bowl in a cold
oven or
warm room.
When done, remove the meat and onions to a glass
bowl and keep it
warm in the
oven.
When the popovers come out of the
oven, place
in a
warmed serving
bowl, and slice the popover open.
Hi Amy, I
warm the container on the stove (or
in the
oven if it's heat - proof glass or a stainless steel
bowl) and then wipe out the excess with old newspaper or paper towels.
Keep
warm in the
oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve
in a large heated
bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.