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).
Let the dough
rise in the warm oven for about 2 hours until it has doubled in size.
Since I wanted these fresh for Christmas morning, I let
it rise in a warm oven and then placed it in the fridge overnight.
If you can not, you could have the bread machine just do the mixing for you, then take the bread out to
rise in a warm oven and bake in the oven.
If so, have you ever let
them rise in a warm oven?
Not exact matches
I also instruct you to let the dough
rise in a
warm place - it's not very eco of me, but if it is particularly chilly
in my kitchen I will leave the
oven on and place the bowl on top to keep it nice and happy.
I then place the covered bowl of dough
in the
warm oven to let it
rise there.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a bowl, covering it with transparent film, and allow the dough to
rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated
oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
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.
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.
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.
Rise in a
warm location like a
warming drawer or an
oven preheated to 200 ° F then turned off.
Put your un-raised bread into the
warmed oven with an oiled piece of parchment on top and a bowl of water
in the
oven with it, then let it
rise according to directions.
Rise 1 hour
in warm place or 200 °F
oven that's been turned off.
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).
In the morning, preheat the
oven and set out the dough to
warm and
rise for the second time for 45 - 60 minutes.
Cover loosely with plastic wrap and leave
in a
warm place for 30 minutes to
rise - after 20 minutes, start to preheat your
oven to 180 C (350F).
I called my mother, baking sage, and she suggested having it
rise in the
oven after * very * slightly making it
warm.
Then cover loosely with a clean towel, and place
in the
warmed oven to
rise.
Allow the
oven to remain on
WARM for about 15 minutes, then turn the
oven off completely and allow the bread to
rise another 30 minutes (
in all it will
rise for 45 minutes).
Early the next morning, I placed the pan
in a
warm oven to
rise again for an hour and then baked for 35 minutes.
** Tip: If your house is a bit chilly, preheat your
oven to about 200 degrees, shut it off and place the dough
in there to
rise as there will be enough residual heat
in your
oven to keep it nice a
warm.
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.
I am new to being gluten free so for regular donuts I used to heat my
oven on
warm and place them
in there for an hour and they would
rise beautifully.
Let it rest
in a
warm place (the top of an
oven preheated to 200 °F and turned off works well) for about 40 minutes or until the dough has
risen a bit.
Dough may also
rise in an
oven that has been
warmed to 150 degrees then turned off.
Remove the
risen dough from the
oven (leave the
warm water
in there), press down gently to deflate it, and fold the dough 8 more times.
They also didn't
rise much
in the fridge overnight, so I stuck them
in a slightly
warm oven for about an hour this morning to give them a little last minute boost before I boiled and baked them.
* Only change that I made (I like the crust better using a glass loaf pan and the
oven) use the dough cycle, remove from machine, roll
in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with
warm towel, let
rise for about an hour, bake as usual.
Place
in a
warm oven to
rise and double
in size (this takes about 2 hours).
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.
Sometimes I'll let my
oven warm up for about a minute, turn it off, and let my dough
rise in there for the last 1/2 hour or so, if I'm getting impatient and my dough doesn't seem to be
rising enough at room temperature.
I didn't follow your recipe exactly as I like rich breads and so I added 2 tbsp of dried milk powder, 50g margarine, 2 eggs, 1/2 cup sugar, 1/4 cup salt, 3/4 cup starter, 1/4 cup
warm water and it is
in a dark
oven for the bulk
rise.
Bonus: because I'm working
in the kitchen and have the stove and the
oven on, it
warms up and my dough
rises better.
Here's the rundown if you are interested: - outdated baking soda - overmixing the batter hinders
rising and can cause sinking - if the batter stands too long before baking, it will sink
in the middle - if your
oven is too
warm it can cause sinking: breads should not be baked at more than 350 degrees - too small of baking pan can cause the bread to sink
in the middle - too much wet ingredients
in the recipe or not measuring accurately can cause sinking
However, instead of letting the dough rest, I think add it right to the rings, then let it
rise there (either
in the slightly
warm oven, or just
in a
warm place on the counter or
in the sun).
You turn the
oven on for just a few minutes to let it get
warm, then turn it off and put the muffins
in there to
rise.
Also, to
rise doughs, I usually place them
in a
warm oven which I've preheated to 200 degrees, then turned off before adding the bowl of dough.
Made this with coconut oil... it didn't
rise well the first time, maybe because it wasn't
warm enough for the oil to melt, but the second time
in the
oven with the light on and a plastic bag they got a bit bigger.
I
rise my breads for 45 minutes to 1 hour
in a slightly
warm oven.
I put
in a
warm oven to
rise, which it did to my great surprise, and so I baked it for about 30 min
in mini-loaf pans.
Place the pan
in a
warm, draft - free place (I placed my dough
in the closed
oven with the
oven switched off) and let the dough
rise over the next 1 hour (it should have doubled by then).
Place the pan
in a
warm, draft - free location (tip: I placed my pan
in the closed
oven with the
oven switched off) and let the dough
rise for the next one hour until it has doubled.
* if you can't find any
warm, drought - free places
in your house, just switch on your
oven to pre-heat, switch it straight off and then place your dough inside to
rise (covered with a clean, damp tea towel).
Place your dough into the
oven to
rise — it should stay nice and
warm in there without being too hot.
You want it to have room to
rise, and to expand
in the
oven so it bakes evenly.Right the loaf pan on its bottom, spray the dough lightly with
warm water, and cover the pan loosely with plastic wrap.
Using
warm oven at a tightly controlled (
oven rack thermometer) 125 degree temp allowed the dough to
rise within 1/2 inch of top of bread loaf pan
in 40 minutes.
I put
in a
warm oven to
rise, which it did to my great surprise, and so I baked it for about 30 min
in mini-loaf pans.
You'll want to put them somewhere
warm to let them
rise again and when they are ready you put them
in the
oven for 15 - 20 minutes, or until a toothpick comes out clean.