Sentences with phrase «until oil rises»

Not exact matches

But that building boom is largely on hold until oil prices rise again.

Oil prices erased early losses to rise on Thursday afternoon after Algeria's Energy Minister Noureddine Boutarfa said that most OPEC producers are supporting the Saudi - Russian proposal for an extension of the production cuts until March 2018.

The second is that the world economy was moving along very smoothly in the post-war period, with everything under control, until hit by the external shock of the OPEC - induced oil price rise in late 1973 (and again in 1979).

Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.

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

Turn out into an oiled, covered bowl to rise until doubled, about one hour.

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

Cover the pan with plastic wrap (deb note: you'll want to quickly spray or oil the top of it so it doesn't stick to the plastic when it rises) and allow dough to rise until doubled, about 1 hour.

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.

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.

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).

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.

Let it all simmer away until you see the oil rise to the top.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

Two, transfer the dough to an oiled bowl, cover with a towel and let rise for 45 minutes to an hour until almost doubled in size.

Lightly coat a large bowl with olive oil or butter and let your dough sit in it for about an hour to rise until doubled in size.

In a medium saucepan, heat the oil over medium - high heat until it is 350 ° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).

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.

Turn dough into a large, lightly oiled bowl, turn to coat, cover with plastic wrap and let the dough rise until doubled in size — 40 - 60 minutes.

Cover the pan with oiled plastic wrap and let rise for 1 hour until they have doubled in size.

Place dough in a bowl oiled with olive oil to rise in a cool place for 1 1/2 -2 hours or until doubled in size.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Transfer the dough to an oiled bowl, cover and let rise for 1-1/2 to 2 hours until nearly doubled in volume.

Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.

Cover with oiled plastic wrap and set aside to rise until doubled.

Shape the dough into a smooth ball and transfer it to a lightly oiled bowl, cover the bowl with oiled plastic wrap once again, and let rise until the dough has relaxed and seems soft and supple.

Put dough in large, oiled bowl; turn once; cover with plastic wrap and let rise until doubled in bulk.

Place the dough in an oiled - bowl, cover and let rise until doubled in volume, about 1 hour.

Transfer to a lightly oiled loaf pan, cover with a towel, and let rise another 30 - 45 minutes until the dough reaches the top of the loaf pan.

Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size.

Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours at room temperature, to let the dough rise until doubled in size.

Form the dough into a ball and place it in an oiled bowl, cover with plastic wrap, and let rise for about 1 hour, until doubled.

Press the dough evenly into a oiled jelly - roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

I put it in an oiled bowl, cover with a towel, and then let it rise until it's doubled in size (maybe 45 minutes?).

Then I form it into a bread shape, put it in an oiled pan, and let it rise again until it's doubled in size or rising out the top of the pan.

Cover it with oiled plastic wrap and let it rise until almost doubled, about 1 hour to 1 hour 15 minutes.

Place the oil in a saute pan and cook until the mixture begins to thicken and the fat rises to the top.

Add the pork and continue to stir until the pork is fully cooked and the oil again begins to rise.

Transfer dough to a large oiled bowl; turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place 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 dough in a well - oiled bowl; cover with plastic wrap and let rise in a warm, draft - free area until doubled in size, about 1 hour.

of witch hazel and add a few drops of rose otto oil until desired scent is achieved.

Cover the bowl with oiled plastic wrap, and set in a warm, draft - free location to rise until nearly doubled in size (about 40 minutes).

Brush the top of dough with olive oil and let dough rise again until domed slightly, about an hour.

While the donuts rise, heat your deep - fryer to 375 degrees, or fill a large, heavy - bottomed pot with 2 inches of oil and heat over medium - high heat until it reaches 360 degrees.

When you've formed your loaves, place them in oiled bread pans, cover and rise to double again, then bake at 400 degrees until the loaves are golden brown and sound hollow when tapped.

Place the dough in a well - oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled.

Yet, while president after president emphasised the importance of tackling the problem, US net oil imports kept rising, until they peaked in 2005 at about 12.5 million barrels of oil per day, 65 % of total US demand.

Over the last decade, they benefited from a spectacular jump in oil prices, which rose from $ 22 per barrel in 2003 to $ 147 per barrel in 2008 and remained high, for the most part, until recently.

Recipe: Whip 1 cup coconut oil with kitchen mixer until creamy, add 30 drops of lemon, 30 drops melaleuca, and 30 drops rose.