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 - r
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 - r
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 - 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 dry
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 dry
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 dry
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 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.