Sentences with phrase «dough after the first rise»

Would it work, do you think if I were to freeze the dough after the first rising and than let it rise as it thawed a second time?

The second time I made it... I rolled out the dough after the first rise and spread some shredded mozzerella and rough chopped pepperoni's on it, then rolled it up, placed it in the pan, let it rise a second time, and baked it.

so next time I make it I'll probably knead some into the dough after the first rise and maybe sprinkle the outside of the loaf with cinnamon - sugar.

Not exact matches

I was a little worried at first because before the first rise the dough was a little firmer / heavier than I'm used to, but after each rise it became softer and fluffier.

After a first rise at room temperature, the dough is refrigerated up to 2 days before using so that the butter can solidify and make the dough workable.

notes: 1) after first rise you can punch down and then braid, and then let rise again for at least 1 hr) 2) the word challah actually doesn't mean the BREAD — it's a piece you take out of the dough, burn and then bless — in honor of people who can't afford to get a meal... at least that is what I learned growing up!

I'm not a huge expert on freezing doughs but I'd expect it to freeze best after the first rise (i.e. press down, pat into disc and freeze).

After the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rAfter the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rafter making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rocks.

This is the dough after it's risen the first time.

After the first rise, I divided the dough into six chunks and rolled each one out into a long rectangle.

The «old dough» method is when you take about a golf ball size of the dough you're making, (after the first rise for conventional bread dough), and wrap and freeze it.

Try shaping it right after you mix the dough and baking directly after that first rise.

Once the dough was made and after the first rise divided them into balls as instructed.

I used my Kitchen Aid to mix and knead for more than the allotted time and put the dough in the fridge overnight to rise, pulled it the next day, brought it to room temp and even used the oven proofing setting to try to proof but had no success (first attempt) maybe 5 to10 % rise after a good 18 hours.

Serves 4 (main) to 8 (appetiser or side) Dough: 3 hours Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't dryDough: 3 hours Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't drydough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't drydough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't dry out.

After the first rise, the dough will need to double in size.

After first rise, separate dough into 2 - 4 balls, cover with wrap again and allow to rise for another hour

After the first rise, give the dough a couple of light, open - handed slaps to make it collapse so that it's flattened out.