I'm trying out this new recipe and I need some advice. This recipe says to let rise until doubled in size....2 hours. Well, MOST of my recipes say 1 hour. Now I KNOW what you're looking for is "doubled in size", but this recipe is a little different and I'm feeling a little uncertain. The recipe has 2 cups of minced prosciutto and 1 cup of grated parm....sounds good don't it...LOL!
ANYWAY, an hour has passed and I'm anxious....heck it's 6:30 and this stuff has to rise AGAIN before I can cook it and eat it! Do I A)punch it down and move to step two- punch down, knead, split, shape, and allow to rise again "until doubled in size...1 hour" or B) wait the full 2 hours and have it for an after dinner snack? I think the second rise for 1 hour versus 2 hours the first time is what's messing with my mind.
While I'm asking, this recipe also calls for forming it into oblong "country" loaves, but I'm thinking of just putting it in my loaf pans....or NOT? I'm pretty sure it will fit.
ANYWAY, an hour has passed and I'm anxious....heck it's 6:30 and this stuff has to rise AGAIN before I can cook it and eat it! Do I A)punch it down and move to step two- punch down, knead, split, shape, and allow to rise again "until doubled in size...1 hour" or B) wait the full 2 hours and have it for an after dinner snack? I think the second rise for 1 hour versus 2 hours the first time is what's messing with my mind.
While I'm asking, this recipe also calls for forming it into oblong "country" loaves, but I'm thinking of just putting it in my loaf pans....or NOT? I'm pretty sure it will fit.
Daphne
Keep your mind wide open.
Keep your mind wide open.