Sentences with phrase «minutes letting it rise»

If anything, I had to punch it down a bit after only 10 minutes letting it rise.

Not exact matches

Let rise for 30 minutes.

Cover bread with a dish towel and let rise for another 30 minutes.

Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Cover with a clean dish towel and let rise for 50 - 60 minutes.

Return buns to warm oven and let rise 30 to 45 minutes.

Put in a big container and let rise 90 minutes.

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.

There's no kneading, no rising, aside from letting it stand for 10 minutes you just throw the ingredients in and cook it for...

I did 1.5 hours for the first rise, and the dough way more than doubled, to the point where I was worried it was over-risen, so I only let them rise about 30 - 45 minutes for the second rise.

Place the dough into an oiled bowl, cover, and let rise until doubled, about 40 minutes.

Let dough rise in a greased bowl for about 40 minutes.

Cover with a damp towel and let rise again, this time about 20 minutes.

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

I only knead it for only about a minute, cover the bowl, and let it rise for about 6 hours.

Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, about 90 minutes.

Let them rise on the stovetop while the oven preheats, then bake about 10 minutes.

Cover with a towel and let it rise for 20 minutes in a warm place.

After the dough has risen, punch it down, shape into a ball again, and let rise for further 30 minutes.

Check internal temperature with an instant - read thermometer — it should be 170 degrees F. Remove chicken to your countertop and let rest 10 minutes — it should rise internally to 180 — 182 degrees F. Cut and serve the chicken; garnish with more fresh basil and the roasted lemon wedges.

Let the dough rise in a warm place for 45 minutes.

Cover with a towel and let rise at room temperature until doubled, about 45 minutes.

Let the loaves rise for 45 minutes.

The next morning, let the one from fridge come to room temp, put in warm oven for about 40 minutes to rise and then baked.

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 and let the dough rise until it doubles, about 60 minutes.

Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes.

Cover the pan (s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan.

Let dough rise uncovered in a warm, draft - free place for 60 to 75 minutes or until it reaches the top of the pan.

Cover it with that damp towel again and let it rise for another 15 minutes.

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.

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).

Cover and let it rise for about 30 minutes in a warm place.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

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 with a warm, damp towel and let rise for another 20 minutes.

Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk.

Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Punch down, cover, and let rise another 30 minutes while you prepare the pizza toppings.

Place rolls onto baking pan, cover and let rise until double in size (approximately 30 minutes).

(Alternatively, let rise overnight in the refrigerator, remove from the fridge, punch down, then allow to sit at room temperature for about 30 minutes before proceeding.)

What you say about instant yeast needing to rise longer makes sense, I let my challahs rise for 90 minutes and then another 30 min and then in the fridge for about 2 hours and still while they tasted great, they didn't have the proper bread consistency.

Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

To make sure the tops rise, I baked them for 6 minutes at 400 degrees F, then turned the heat down to 350 and let them cook for another 20 minutes.

Cover the dough ball with a cling film or wet cloth, let it rest for 20 - 30 minutes or until slightly risen.

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.

Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.