Sentences with phrase «double ovens and places»

Not exact matches

Place the twisted bread into Dutch oven and let it rise until doubled, about 1.5 hours.

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)

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Transfer dough to a large greased bowl and cover with plastic wrap and place into the warm oven to rise until doubled, about 1 hour.

Turn off oven and place the bowl inside and let rise until doubled.

Now I have a double oven and always turn the lower oven on 375 degrees and place the dough in the upper oven.

Place the pans in the oven, cover with a clean, damp towel and let rise for 3 - 4 hours, until doubled in size.

Place in a warm oven to rise and double in size (this takes about 2 hours).

Position the oven rack to its lowest setting and pre-heat oven to 325 ° F. Prepare a double boiler by adding 2 ″ of water to a pot set over medium heat and placing a bowl that fits snugly on top of it.

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.

Place the pan in a warm, draft - free place (I placed my dough in the closed oven with the oven switched off) and let the dough rise over the next 1 hour (it should have doubled by tPlace the pan in a warm, draft - free place (I placed my dough in the closed oven with the oven switched off) and let the dough rise over the next 1 hour (it should have doubled by tplace (I placed my dough in the closed oven with the oven switched off) and let the dough rise over the next 1 hour (it should have doubled by then).

Place the pan in a warm, draft - free location (tip: I placed my pan in the closed oven with the oven switched off) and let the dough rise for the next one hour until it has doubled.

Do you think it'd be possible to double the recipe and place it in the oven for say 45 - 50 mins to make one big cake?

While things are getting nicely roasted / toasted in the oven, place the rest of your broccoli florets in a steam basket and steam it over a double boiler until it turns vibrant green, about 2 to 3 minutes.

If you don't have a double boiler, no problem — put them into a glass oven - safe bowl or measuring cup (such as Pyrex), and place it in pot filled with shallow, boiling water (be careful not to let the water get into the bowl / measuring cup).

We have double, triple and six person share available Our Stationhouse communal facilities include: * fire place * outdoor BBQ and earth pizza oven * kitchen with 4 burner hob, small oven, kettles, crockery, cutlery, pots and pans * huge permaculture gardens, herb spiral, food forest * showers and toilets All caboose guests share communal facilities and beds are made up with quality linen Tipi Retreat: Our Tipi Retreat area has double tipis, twin tipi and 4 person share tipi.

Once you step inside the open floor plan with gorgeous wood flooring leading into gourmet kitchen (Luxury Cabinets with soft close door & drawers, Reverse Osmosis Water Purification, large breakfast bar, Stainless Steel Appliances with double ovens) and living area with fire place light floods in from rear screen porch (Easy Breeze Window System with tiled floor) and large windows in formal dining room.

The well - equipped kitchen has a large granite counter top and is equipped with double electric ovens and 6 plate gas stove, microwave oven, double door fridge, large upright freezer and separate scullery with 12 place dishwasher.