Sentences with phrase «rise for»

Cover the bowl with plastic wrap, set it in the preheated oven, and allow to rise for for at least 45 minutes to an hour.

Second, my second proof did no double my loave... you see I split the loaf before its first rise for ease.

I wouldn't skip any rise for the ideal finished bread.

Cover the pans with a towel or plastic wrap and allow to rise for 2 - 4 hours or until it just reaches the edge of the pan.

Let the dough rise for at least two hours or overnight in the fridge.

Cover and set in a warm place to rise for a few minutes.

Cover the pizza dough, set in a warm (but not hot) place and let it rise for 15 — 20 minutes (or longer if you need the time).

Time to rise for 2 - 3 hours

Now add the ball of dough to a bowl, cover it and set it somewhere warm to let it rise for about 60 minutes.

Spoon the dough into prepared pans, and let rise for about 60 minutes.

Cover tightly with plastic wrap and set the bowl in a slightly warm environment to allow the dough to rise for 2 hours.

Also, I did the final rise for about 4 hrs in fridge, then 1.5 outside as it came to room temp and a little extra.

Sprinkle abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).

Baking schedule: The dough for the babka was mixed in the late afternoon, left to rise for 2 hours at room temperature, put in the fridge overnight, shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.

Get this you mix up the dough i.e. dump dump stir, stick it in the fridge and can use it after a 40 minute rise for up to 2 weeks.

Place in a warm area to rise for 40 minutes.

One that has yeast in it and needs to rise for a bit.

Spray with olive oil spray, but saran wrap over the top, and place in a draft free place to rise for an hour.

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.

I have waited for it to rise for more than 8 hours and told myself that I can't wait anymore and went to bed while the bread still proving.

Cover and leave to rise for another 2 - 3 hours, until doubled in size.

I used closer to 3/4 cups honey and let it rise for 24 hrs, slowly, on the counter (we have a cool house) for the first rise, then proceeded as the recipe stated.

Return the dough to the bowl and let it rise for another hour until doubled in size.

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

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

If I make this particular recipe again, I'll do a couple things differently: I won't roll it quite as thin, and I'll let it rise for an hour or so after the crust is formed.

Leave to rise for 12 - 30 hours, until doubled in size.

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.

Let it rise for -LCB- at least -RCB- an hour, or until the size is -LCB- at least -RCB- double.

In the morning, preheat the oven and set out the dough to warm and rise for the second time for 45 - 60 minutes.

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

Set on top of the preheating oven to rise for about half an hour.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

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

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

As for the rolls, I'm re-reading your earlier question and noticed that you said you let them rise for half the time.

Rise for 30 minutes, then turn oven on to 350º F (static) or 325º F (convection) and bake for 12 - 15 minutes, or until a toothpick inserted into the centers of the buns comes out clean.

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.

Leave somewhere warm to rise for 1 hour.

It's possible that you may need to let this dough rise for an extra hour beyond that in your machine; just allow it to almost double.

Cover with clingfilm and leave to rise for 1 - 2 hours, or until doubled in size.

Have you tried letting them rise for at least an hour (maybe even overnight in the fridge, covered) before baking?

Cover it and allow it to rise for 1 1/2 to 2 hours.

Let the loaves rise for 45 minutes.

When the oven has been pre-heated, place a roasting tin in the base and carefully add about 250mls of boiling water to create the steam that will allow the best rise for this savoury.

Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it's almost doubled in size.

Cover w / greased plastic wrap and let rise for about an hour.

Set it aside to rise for another hour or so.

I pulled them out the next morning and let them come up to room temp for one hour then put them in a warm oven to rise for another hour and baked»em.

Pour batter into pan and cover with a piece of buttered plastic wrap and let rise for one hour.