2 Ingredient Bread - Simply Bakings (2024)

FAQs

How long can you keep 2 ingredient dough? ›

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

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.

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.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

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.

With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

Why is my quick bread so heavy? ›

A close, dense textured quick bread indicates the batter was overmixed, the dough was too wet or dry, the oven was too hot, or the bread wasn't baked long enough.

For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

The non-yeast dough can be stored in the refrigerator for up to a week, though it is recommended to use it within 3-4 days after mixing. To refresh this dough, add water and gently knead it into a ball to release the gluten fibers within.

After preparing the dough, cover it tightly with plastic wrap or place it in an airtight container. Ensure that there is minimal air exposure, as exposure to air can cause the dough to dry out. Store the dough in the refrigerator to slow down the yeast activity and fermentation process.

You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.