Many factors influence the amount of time the first rise will take. It depends on the type of yeast used, the temperature of the dough, the temperature of the environment the dough is kept in for rising and a number of other conditions. The dough should be allowed to rise until it has doubled in size. The dough will also appear swollen and puffy and will usually have a few blisters on top. You can test the dough to be sure it has risen enough by the "poke test" – lightly pressing two fingers about 1/2-inch into the center. If the indentation remains, the dough has risen sufficiently.