2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

What is the benefit of 2 ingredient dough? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

The recipe calls for 1 part conditioner and 2 parts corn starch. (So you put 2 times as much corn starch in as you did conditioner.)

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

WHAT IS DOUGH STRENGTH. A strong dough is one that has a well-developed gluten network that can trap and hold together all the CO2 that is produced by the yeast and bacteria. It will rise upwards instead of flattening out to the sides. It has a high amount of elasticity.

The dough will last 3 days refrigerated or 1 month frozen. So double up on the recipe and have it ready for whenever you need some dinner rolls. Whether you've stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

Stuff the dough into the molds and push down to make sure you get complete animals. Now, I have to be honest. This stuff is a mess. You're supposed to work it with your hands before using it, and we did, but it is still crumbly.

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Sugar, Vegetable Shortening (soybean and palm oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Baking ...

Food safety wise it's safe to say 4 hours max! The longer it is out of the cooler it will speed up the bacteria growth on your dough. If you aren't serving a large quantity of people and just making something at home. I would say 6–8 hours is okay.

What can I use if I don't have self-rising flour? ›

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Whole wheat crust is best because it contains fiber that is more filling and will satisfy you sooner (think 2-3 slices rather than 5-6). If you have time and patience you can make whole wheat dough from scratch but I get terribly frustrated when trying to roll and stretch it out as it always ends up a mess!

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

But you can get sick after eating or tasting raw (unbaked) dough or batter. Anyone, including young children, can also get sick from handling or eating raw dough used for crafts or play clay. Follow these safety tips to help you and your loved ones stay healthy when preparing and handling raw dough.

Doughs are used to make breads and pastries. Sweet doughs, used for such products as coffee cakes and Danish pastries, are richer than bread doughs; sweet doughs contain larger amounts of shortening, milk, and sugar and various spices, nuts, and fruits.