Sentences with phrase «dough is rising»

While dough is rising, prepare the apples.

While the dough is rising, preheat the oven to 375 °F.

While the dough is rising, make the filling: Preheat the oven to 425ºf.

While the dough is rising, make the herb oil by combining the garlic, rosemary and olive oil in a small skillet over medium heat.

The dough is rising tonight and tomorrow I'll bake my son the boule and perhaps the naan on Tuesday if we get some time.

While the dough is rising again, preheat the oven to 375F / 190C.

Dough is rising, potatoes are soaking — we're in for a treat tonight, I'm sure.

While the dough is rising, prepare the sugar coating.

While the dough is rising, dice up the onions and fry in a pan until golden brown.

While the dough is rising, prepare the filling.

While the dough is rising, preheat the oven to 400 °F.

While dough is rising, preheat oven to 425 degrees.

While dough is rising, spray a 9 x 13 pan with nonstick spray and set aside.

While the dough is rising, make the filling: In a medium bowl, stir together all of the ingredients, forming a granular paste.

While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet.

While the dough is rising, make the filling in a small bowl by whisking together the butter, salt, garlic and parsley.

When the dough is rising, you must leave if for a few hours in a warm place.

Let sit for 30 minutes while the focaccia dough is rising, then layout on a cloth, covered with another cloth and press with something heavy (usually plates in my case) until the water seeps out.

While the dough is rising, preheat oven to 350 degrees.

While dough is rising, make the filling.

Cover with a clean towel and let rise in a warm place for about an hour, or until double in size.While the dough is rising, make the chocolate swirl but combining all the ingredients in a bowl and stirring until it has become a thick paste.

Make the filling while the bread dough is rising.

Tried to make this today (dough is rising in the fridge now), but I had problems with the dough being really sticky.

The dough is rising so I hope it at least tastes good!

While the dough is rising, prepare the sauce: Heat the olive oil in a large saute pan over medium heat.

FOR STICKY LEMON FILLING: While the dough is rising, stir together sugar and lemon zest in a medium bowl.

While dough is rising, preheat oven to 375 degrees F (190 degrees C).

While the dough is rising, butter the bottom and sides of a 9 x 15 inch pan (3 quart pyrex) and peel and chop the apples.

Sprinkle 1 tablespoon of sugar and 2 tablespoons of tequila or orange liqueur over the berries and set them aside while the dough is rising.

While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat.

It will be as difficult to remove this infection as it would be to remove the yeast after the dough is risen.

When dough is risen, turn out dough onto a lightly floured surface.

Then I topped the dough with sauce (maybe a 1/2 cup), cheese, mushrooms and some bacon that I had fried up while the dough was rising.

Cover the bowl with plastic wrap and let stand in a draft - free spot until the dough is risen, 1 hour.

And what temperature is your kitchen (or wherever the dough was rising)?

When dough is risen, turn out dough onto a lightly floured surface.

But then while the dough was rising I set out for a hike.

Not exact matches

A bakery is a challenging business: you'll need to be able to make more than one kind of dough rise.

And we remain on the earth, unchanged: human folly and tragedy remain what they have always been — but with the gnawing of love, the leaven concealed in the dough (but it has not yet risen), the seed hidden in the ground (but it has not sprung up), and the salt put in the soup (but it has not dissolved).

I'm trying the recipe right now and am a little surprised that the dough didn't really rise.

The dough is very dense and I decided, on its second rise, to allow it to rise for six hours because it hadn't risen visibly on its first proving.

The dough will rise during baking and the balance between the juicy, tart berries and the sweet dough will be perfect.

I've kneaded into two loafs but they are still quite sticky (not the usual smooth elastic bread dough) Do I need to knead it for long before letting rise for another 3 hours?

By the way, if you are wondering why there is baking soda in this recipe... the answer is easy, it added to allow the dough to rise.

I have found great tips there like for cakes and brownies to rise without an egg the batter has to be thick, more like a dough than a batter.

If you let the dough have too long a first rise, it will not be as active.

Once the dough is mixed, cover with plastic wrap and let it rise until doubled in size.

Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

My kitchen is a bit cool, so I had problem getting my dough to rise within 12 hours.

Do you think I'm better off if I make the dough the night before, to do the first rise in the fridge, or shape them the night before and do the second rise in the fridge?