Cover the bowl with a thick towel and place
the bowl in a warm spot to let the dough rise to double its size (about 45 minutes to an hour).
Place
the bowl in a warm spot.
Not exact matches
Turn dough into lightly oiled
bowl, cover with cling film, and place
in warm spot to rise for 1 hour, or until doubled
in size.
Cover the
bowl with plastic wrap and set aside to rise (
in a relatively
warm spot or at room temp) for an hour and a half.
Cover
bowl with plastic wrap or a clean kitchen towel and place
in a
warm, draft - free
spot until dough doubles
in size, about 45 - 60 minutes.
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!).
Just take these simple rules to heart: Always use really fresh yeast, don't let it get
in direct contact with salt or fat and keep the covered
bowl with the dough rising
in a
warm and draft free
spot.
After 30 seconds (we timed it, but you will know they are done when they start to show very slight brown
spots), remove tortilla from heat and place
in dish - cloth lined
bowl or basket with a cover to keep the tortillas
warm.
Cover said
bowl with plastic wrap, and leave
in a
warm, draft - free
spot to rise until it doubles
in bulk.
Cover the
bowl with plastic wrap and set
in a draft free
warm spot for an hour or until it doubles
in size.
Place
in an oiled large
bowl, cover, and let sit
in a
warm spot until doubled
in size, 60 — 75 minutes.
Transfer to a buttered medium
bowl and cover with plastic wrap; let sit
in a
warm spot until doubled
in size, 1 1/2 — 2 1/2 hours.
Cover
bowl with plastic wrap and let rise
in a
warm spot until dough has puffed slightly, about an hour.
Cover
bowl with a damp tea towel or plastic wrap and place
in a
warm spot.
Over here I added some stoneware vases with a
warm clay color on the bottom (this is the only newish thing
in the room), moved my marble
bowl over from the nightstand (which is a great
spot to throw things like glasses, receipts.
Cover the
bowl with a lightly oiled or sprayed piece of plastic wrap and place
in a
warm, draft - free
spot until the dough has at least doubled
in volume and there are delicate bubbles across the surface, 1 1/2 to 2 hours.