Sentences with phrase «hours in a warm spot»

Not exact matches

Cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, about one hour.

Place the dough in a warm, draft - free spot to rise for 1 to 2 hours.

Let the rolls rise in a warm spot until roughly doubled - another hour.

Leave in a warm spot in your kitchen (not hot), for 12 hours.

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).

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 with plastic wrap and place in a warm spot to rise until doubled in size, about 3 hours.

Cover tightly with plastic wrap and place in a warm spot to rise for 1 hour.

Cover and let rise in a warm spot until doubled, about 1 hour.

Cover it with 2 or three tea towels and place it in the warmest spot of the house (I placed mine next to the radiator) Leave it to rise for 2 hours.

Defrost them overnight in the refrigerator, then let them sit in a warm spot for an hour before you bake them.

Cover with a clean cloth and place in a warm spot to rise for about an hour or more, until it has doubled in size.

Cover loosely with plastic wrap and let rise in a warm, draft - free spot until doubled in size, about 1 hour.

Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size — or let rise in the refrigerator covered with a towel for 12 hours or overnight.

Cover with plastic wrap and a kitchen towel and let rise in a warm spot until doubled, about an hour and a half.

Cover with plastic wrap and place the dough in a warm spot to rise until it has doubled in size, about 1 hour.

Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.

Dust some more flour over the logs, then cover them with a loose kitchen towel and place in a warm spot for about an hour or until the logs are risen and all puffy - looking.

Let the pastries rise in a warm - ish spot until they're puffy, 1 — 1 1/2 hours; they won't double 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.

Let rise in a warm spot until dough is puffed and yields easily when poked, about 1 1/2 hours.

Cover with plastic wrap and let rise in a warm, draft - free spot until almost doubled in size, about 1 hour.

Let rise in a warm, draft - free spot until doubled in size, 1 — 1 1/2 hours.

Cover the dish with plastic wrap and allow to rise in a warm spot for an hour.

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.

Place in a warm, draft - free spot to rise until doubled, about 1 hour.

Cover with a damp towel and leave in a warm spot to rise for about an hour (45 min.

I interspersed nursing sessions with holding cold ice packs of frozen peas wrapped in a cloth against the sore spot, a few half - hour naps, warm wet washcloths, and frequent drinks of water.

As an example, in my training, I am pretty much limited to a 2 - hour spot, and I have to get a solid warm - up, train either upper or lower body, and then get in my specialized Grip and Feat of Strength Training, plus recovery work.

Cap the bottle and put it in a a warm spot for 12 - 18 hours or let it ferment a second time in the fridge.

Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.

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.

Set the pans in your warm spot to proof until the dough reaches the tops of the pans, 1 1/2 to 2 hours; remove the plastic wrap.

Cover with a tea towel and place in a warm spot to rise for an hour.