Sentences with phrase «in a warm spot until»

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

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

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

Let it rest at room temperature or in a warm spot until it becomes bubbly and doubles in size.

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

Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.

Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes.

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

Cover dough with plastic wrap and let sit in a warm spot until nearly doubled in size, 30 — 60 minutes.

Place in an oiled large bowl, cover, and let sit in a warm spot until doubled in size, 60 — 75 minutes.

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.

Let sit in a warm spot until nearly doubled in size, 45 — 60 minutes.

Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly, about an hour.

Cover pans loosely plastic wrap and let stand in a warm spot until rolls have doubled in size.

Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size.

Not exact matches

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.

Let sit in a warm spot for 30 to 35 minutes to rise, then bake at 375 degrees for 40 to 45 minutes or until the loaf is golden brown and firm to the touch.

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

Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft - free spot until dough doubles in size, about 45 - 60 minutes.

Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.

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 place the dough in a warm spot to rise until it has doubled in size, about 1 hour.

Cover said bowl with plastic wrap, and leave in a warm, draft - free spot to rise until it doubles in bulk.

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.

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

Let sit in a warm, draft - free spot until doubled in size, 60 — 75 minutes.

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

Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft - free spot until balls of dough are nearly doubled in size, 40 — 50 minutes.

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

Until recently, it was up to the driver to figure out which lighter spots were people and animals vs. still - warm rocks, or if they were in the roadway and a hazard or off to the side.

One more thing, tires seem to have flat spots in them until they warm up.

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.

Try microwaving the food until it is slightly warm, just watch for that hot spot in the middle and never feed them cooked bones.

Some climate scientists have looked at the potential impact of such an event and concluded that it likely would delay additional global warming — but only until the sun returned to more - normal swings in sun - spot activity.