Sentences with phrase «letting it rise in»

(We let it rise in a giant plastic bin that we left in the guest bathroom next to a space heater....

Cover rolls with greased plastic wrap, and let rise in a warm, draft - free place until rolls are almost doubled in size, about 30 minutes.

Cover and let rise in a draft - free area for 60 minutes, or until doubled in volume.

Cover and let rise in a warm place until they are puffy and touching each other.

Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

Or would it be best to let it rise, roll out the dough and let rise in buns in the pan, then cover with siran wrap and refrigerate overnight?

I let it rise in a really warm place so it more than doubled in volume, but it didn't rise much more in the oven.

Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.

Let rise in a warm place until doubled, about 1 1/2 hours.

Cover and let rise in warm, draft - free place for only 20 minutes.

they turned out so tender with a perfect texture.i used regular yeast instead of rapid rise and let them rise in a warm oven (turned it on «warm» a few minutes then off).

Cover with plastic wrap or clean kitchen towel and let rise in warm, draft - free area (75 °F to 80 °F) until doubled in volume, about 1 to 1 1/2 hours.

Cover the pan with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Stretch dough to the corners of the pan, cover loosely with plastic and let rise in a warm place until slightly puffed, about 45 minutes.

You let it rise in there — just take it out to bake it.

Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option).

Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30 - 60 minutes).

Transfer to an oiled medium bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in size.

Cover and let rise in a warm, draft - free place (75 °F) until doubled in size, 1 1/2 to 2 hours.

(If you want them to rise overnight cover them with plastic wrap and let them rise in refrigerator.

Put the dough in a lightly floured large bowl, cover and let rise in a warm place for about an hour until the dough doubles in volume.

(Alternatively, cover and let rise in a warm, draft - free place [75 °F / 24 °C] until doubled in size, about 1 hour.)

Again, let it rise in the baking pan for the next 10 minutes or until it's almost up to the edges of the pan and place in the preheated oven, even if it's not all the way to the edges it will rise more in the oven.

Do you mean plop a braid on dough that's already in a pan or make a braided challah and let it rise in the loaf pan so it fills it out?

Cover; let rise in warm place until indentation remains after lightly touching, about 45 minutes.

Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours.

Cover loosely with plastic wrap, and let rise in a warm, draft - free place (75 °F / 24 °C) for 20 minutes.

Cover and let rise in refrigerator overnight.

Cover the bowl with plastic wrap and let rise in a dark place for 12 - 24 hours.

I made the dough last night and let it rise in overnight in the refrigerator.

- Let it rise in a lightly oiled bowl (make sure to turn the dough in the bowl so it gets covered lightly in oil), cover the bowl with plastic wrap and a clean large kitchen cloth.

Cover and let rise in a warm, draft - free place (75 °F) until puffy, 30 minutes to 1 hour.

Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft - free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.

Place dough back in the bowl, cover, and let rise in a warm, draft - free place for about 1 hour.

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.

Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.

Let it rise in a warm area until it doubles in size, about 2 hours.

Cover with a cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, 25 to 35 minutes.

do you think that letting it rise in the oven vs on the counter top had that much of an effect?

-- I don't think letting it rise in a plastic bowl would make difference.

(You can also cover it with plastic wrap and let it rise in the refrigerator for several hours).

Cover with a damp towel again, and let rise in a warm place for another 60 - 90 minutes, or until they have risen to fill the baking dish.

Since I wanted these fresh for Christmas morning, I let it rise in a warm oven and then placed it in the fridge overnight.

Cover with a towel and let rise in a warm, even temperatures place (I usually let mine rise in an off oven with the door closed) for 45 minutes to an hour.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Cover with a damp towel and let it rise in a warm place until double in size, about 30 - 45 minutes.

Now I sprayed some more olive oil over the bread and let it rise in a warm place for about a half an hour more.

I haven't tried it with this recipe, but if you're going to do a long rise it's best to put it in the fridge, then let it rise in the pan at room temperature.

Cover and let rise in a warm place for about 1 hour.

After you make the dough you immediately shape it into rolls and let them rise in the pan for an hour or so.