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How to Let Dough Rise

August 27, 2019

How to Let Dough Rise. Instant or dry yeast causes dough to rise
and leaven. If your dough isn’t allowed to rise correctly,
you can ruin your bread. You will need Dough Cooking oil Bowl Plastic
wrap Warm, draft-free location Baking sheet and nonstick cooking spray (optional). Step 1. Round off your dough — form it into a ball
— and place the ball in an oiled bowl. Then oil the dough ball and cover the bowl
with plastic wrap. Spray the inside of the plastic wrap with
nonstick cooking spray or oil before covering the bowl. Step 2. Place the bowl in a warm, draft-free location
— between 75 and 85 degrees Fahrenheit is ideal. Wait for the dough to double in size, about
an hour to an hour and a half. Test it for doneness by using 2 fingers to
poke the ball. If the indentation sticks, the dough is ready. Step 3. Punch the dough down: Use your hands to push
all of the air out of the dough. This lets out some of the carbon dioxide made
by the yeast, relaxes the gluten, and equalizes the temperature. Step 4. Sprinkle flour over your work surface and
gently knead the dough. Then shape it and place it on a baking sheet,
letting it rise again until it nearly doubles in size again. It won’t take as long the second time, and
the dough may not fully double in size. Step 5. Bake your dough following your recipe instructions. You’ll know it’s done when the crust is golden
brown and, when you tap on it, the tap sounds hollow. Did you know Yeast are unicellular fungi that
produce carbon dioxide by fermenting sugars present in flour or added to dough.


  • Reply Cora Phillips February 23, 2011 at 3:26 pm


  • Reply Cora Phillips February 23, 2011 at 3:27 pm

    sorry i had to…..its just so easy.

  • Reply Michaelmop February 23, 2011 at 3:30 pm


  • Reply CassieLovley91 February 23, 2011 at 3:49 pm

    How to let dough Rise:
    1. Knead the dough
    2. Put it in a Bowl

  • Reply Cartmanstbest February 23, 2011 at 4:07 pm

    im not a woman and i still like it !

  • Reply Mihai February 23, 2011 at 4:40 pm

    I just bought a warm, draft-free location from e-bay!

  • Reply peaceluvcats February 23, 2011 at 8:50 pm

    damn howcast, this might b good, but the giving a nice, warm hug!? what the freaking fuck is wrong with tht vid!!!

  • Reply Karma Van Buuren February 27, 2011 at 4:20 am

    dil-dough XD

  • Reply Shawn/IO May 21, 2011 at 4:00 pm

    k that dough is swimming in oil

  • Reply Moon light March 30, 2014 at 11:00 am

    really helpful ! thanks

  • Reply smara January 25, 2017 at 11:35 am

    or you can place it in a bowl put a towel over the bowl so it does not make a mess and dun

  • Reply Bernadette Hynes - Cafferkey November 2, 2018 at 12:55 am

    That bread wasn't exactly golden brown one very anemimic looking loaf

  • Reply Cherry Grace K. February 14, 2019 at 7:49 am

    Good tips for beginners..

  • Reply alex taylor February 22, 2019 at 11:49 pm

    Always sift salt in with dry ingredients instead of adding it with the sugar and yeast in the warm water or milk. Salt will make the yeast less effective and should be added after its already begun working (foaming up in liquid). Sifting it in with flour also makes the contact less harsh bc its mixed in with something a lot bigger.

  • Reply alex taylor February 22, 2019 at 11:51 pm

    Always test your yeast beforehand to make sure its still alive and if it doesnt start working within 1 min toss it out and get more before beginning anything else.

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