2-Ingredient Miracle Dough Cookbook: Easy Lower-Carb Recipes for Flatbreads, Bagels, Desserts and More
176
2-Ingredient Miracle Dough Cookbook: Easy Lower-Carb Recipes for Flatbreads, Bagels, Desserts and More
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Overview
Making dough for pretzels, pitas, flatbreads and more couldn’t get any easier—just combine Greek yogurt and self-rising flour, and you’re well on your way to snacking on Pesto-Parmesan Twists, Curried Potato and Pea Samosas, Cini-Mini Churros and Bacon, Fig and Gruyere Volcano Rolls. With 2-Ingredient Miracle Dough Cookbook, there’s no need to fuss with yeast or wait for dough to rise.
Whether you’re baking for breakfast, dinner, dessert or anywhere in between, there is a simple, flavorful recipe to satisfy your craving, and as an added bonus, two-ingredient dough is naturally lower in carbs than traditional bread. Plus, it’s simple to alter the dough to be lower in fat, gluten-free or vegan without sacrificing any flavor. Your friends and family will never guess that the best breads they’ve ever had were so quick, easy and healthy.
Product Details
| ISBN-13: | 9781624147449 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 03/12/2019 |
| Pages: | 176 |
| Sales rank: | 633,328 |
| Product dimensions: | 7.90(w) x 8.90(h) x 0.50(d) |
About the Author
Read an Excerpt
CHAPTER 1
MASTER RECIPE WITH VEGAN AND GLUTEN-FREE OPTIONS
This is the basic, miraculous TWO-INGREDIENT dough. Anyone can make it. Anyone can remember the ingredient list: self-rising flour and plain Greek yogurt. You can use nonfat, low-fat or full-fat yogurt, but DO make sure it's Greek yogurt. Use this Master Recipe to try out a few easy bagels or rolls. Once you see how easy it is to make delicious breads with two ingredients and very little work or patience, you'll be hooked.
BASIC BAGELS WITH MASTER RECIPE
MAKES 4
1 cup (120 g) self-rising flour (store-bought or homemade [see here])
1 cup (250 g) plain, nonfat, low-fat or full-fat Greek yogurt *
To make the dough, in a medium bowl, simply combine the flour and the yogurt by stirring with a wooden spoon until the mixture forms a shaggy ball. Set the wooden spoon aside and knead the mixture in the bowl by hand for about ten turns, or just until there are no dry spots in the dough. You can also generously flour a work surface and knead the dough on the surface, if you prefer. Gather the dough into a ball.
From this point, you can divide the dough into four equal sections. Shape each section into a ball and hold it in your hand. Push your thumb through the middle of the dough to form a center ring (just a standard bagel shape), about 1 inch (2.5 cm) in diameter. Alternatively, you can roll each section into a snake shape, about 8 inches (20 cm) long. Connect the ends and pinch them together to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet. Beat one egg ** in a small bowl; brush the beaten egg onto the bagels in a thin coating. Sprinkle the bagels with Everything Bagel Seasoning (see note here) or sesame seeds, if desired.
Bake the bagels at 425°F (220°C) for 16 to 18 minutes, or until the bagels are golden brown and spring back to the touch. Let the bagels cool for 5 minutes on the baking sheet. Remove the bagels from the baking sheet and enjoy warm, or cool completely and store in an airtight container for up to 2 days at room temperature or slice and freeze for up to 3 months.
* For vegan dough, substitute vegan-alternative Greek yogurt, such as Daiya.
** For vegan dough, omit the egg wash and brush with olive oil instead.
MAKE YOUR OWN SELF-RISING FLOUR
Self-rising flour is a mixture of flour, leavening and salt. Most of us don't keep it on hand, but the good news is that you don't need to. You can make your own quickly and easily. I rarely buy self-rising flour since it is much more expensive than all-purpose flour. You can double or triple this recipe and keep the extra self-rising flour on hand for convenience.
MAKES 1 CUP (120 G)
1 cup (120 g) all-purpose flour *
2 tsp (8 g) baking powder
¼ tsp baking soda
¾ tsp salt
In a small bowl, combine the flour, baking powder, soda and salt. Store in an airtight container or use immediately.
* For gluten-free dough, create your own gluten-free self-rising flour. Use 1 cup (120 g) of gluten-free flour (recommended Bob's Gluten-Free Flour), plus 2 teaspoons (8 g) baking powder, ¼ teaspoon baking soda, and 1½ teaspoons (8 g) salt.
BREADS, ROLLS, BAGELS AND BUNS
Just think, in twenty or so minutes, you could be having fresh, warm bread with your family. You'll find round rustic loaves, pretzels, bagels, buns, rolls and all types of wonderful breads here that are a snap to prepare and delicious to eat. What are you waiting for? Go forth and bake!
DOUBLE EVERYTHING BAGELS
You are already know that "everything" bagels are good, but these are doubly good. They've got the "everything" flavor of minced onions, garlic, sesame seeds and poppy seeds on the inside as well as the outside. If you really love the Everything Bagel flavor — like I do — mix a tablespoon or two into a few ounces of softened cream cheese for your bagel schmear — now you've got a triple Everything Bagel. If you can't find Everything Bagel Seasoning, see my note below.
MAKES 4 BAGELS
1 cup (120 g) self-rising flour, plus more for kneading
1 cup (250 g) plain Greek yogurt
1 tbsp (10 g) Everything Bagel Seasoning (see note), plus a couple of tbsp (20 g) more for sprinkling on top
1 egg, beaten Cream cheese, for serving, optional
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and spray lightly with nonstick cooking spray and set it aside.
In a medium bowl, combine the self-rising flour, yogurt and 1 tablespoon (10 g) of the Everything Bagel Seasoning by stirring the dough with a wooden spoon until the mixture forms a shaggy ball. Set the wooden spoon aside and knead the mixture in the bowl by hand for about ten turns until the dough is well combined and no dry crumbs remain. Sprinkle in a little more flour if the dough remains sticky.
Gather the dough into a ball. Divide the dough into four equal sections, rolling each section into a smaller ball. Shape each ball into a bagel by either rolling it into a snake shape and joining the ends or by pushing your thumb through the center of the ball to create a hole in the dough for a bagel shape.
Dip or brush the top and sides of the bagels in the beaten egg. Sprinkle the bagels generously with the Everything Bagel Seasoning. Place the bagels on the prepared cookie sheet. Bake the bagels for 16 to 18 minutes, or until they are golden brown and very fragrant. Let the bagels cool for about 10 minutes on the baking sheet. Serve them warm and fresh with a schmear of cream cheese, or cool them completely and toast them up.
NOTE: If you aren't able to find Everything Bagel Seasoning, you can make your own by combining the following ingredients that are widely available in the spice section of grocery stores: 1 tablespoon (12 g) of minced onions, 1 tablespoon (10 g) of minced garlic, 1 tablespoon (10 g) of sesame seeds, 1 tablespoon (9 g) of poppy seeds and a teaspoon of kosher salt. Store in an airtight container.
CINNAMON-RAISIN-WALNUT BAGELS WITH HONEY-WALNUT CREAM CHEESE
I don't usually want raisins in my baked goods, but I make an exception for a cinnamon-raisin bagel. If you're opposed to raisins, you can use dried cranberries, but you might as well give raisins one more try. C'mon. (My little sister made me try a raisin bagel in New York, and now I'm a raisin-bagel convert. You might like it too?) The raisins just add the perfect little bit of fruity sweetness against that heady cinnamon. Even better — if you're talking about a cinnamon-raisin bagel with a schmear (or more) of dreamy honey-walnut cream cheese, then I'm all in.
MAKES 4 BAGELS
BAGELS
¼ cup (40 g) raisins or dried cranberries
¼ cup (60 ml) boiling water
1 cup (120 g) self-rising flour
1 cup (250 g) plain Greek yogurt
1 tbsp (13 g) sugar, plus more for sprinkling on top, optional
1 tsp cinnamon, plus more for garnish, optional
¼ cup (30 g) chopped walnuts
1 egg, beaten
HONEY-WALNUT CREAM CHEESE
4 oz (115 g) cream cheese, softened
2 tbsp (45 g) honey
2 tbsp (15 g) chopped walnuts A pinch of ground cinnamon
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Place the raisins in a small bowl and cover them with boiling water for a few minutes to soften them up. Set the raisins aside while you prepare the dough.
For the bagels, in a medium bowl, combine the flour, yogurt, sugar and cinnamon with a wooden spoon until the mixture forms a shaggy ball. Drain off and discard the excess water on the raisins and add the raisins to the dough along with the walnuts. Set your spoon aside and use your hand to knead the dough in the bowl for 1 minute, or until the dough forms a smooth ball. Divide the dough into four somewhat equal sections.
Shape each section into a bagel by rolling into an 8-inch (20-cm) snake shape and pinching into a bagel shape or by forming each dough section into a ball and pushing your thumb through the bottom to create the bagel shape.
Place the bagels on the prepared baking sheet and brush them lightly with the beaten egg. Sprinkle with additional cinnamon and sugar, if you like. Bake for 16 to 18 minutes, or until they are golden brown. Let the bagels cool on the baking sheet for 10 minutes before serving.
For the honey-walnut cream cheese, in a small bowl, combine the cream cheese and honey until smooth and creamy. Stir in the walnuts and cinnamon.
Top the bagels with cinnamon and sugar, if using. Serve the bagels with a generous schmear of Honey-Walnut Cream Cheese. Heavenly!
GARLIC AND CHEDDAR BAGEL TWISTS
These are one of my family's favorite treats at a popular theme park in southern California. It was that captivating scent of warm fresh bread and garlic that drew us all in, but it's the pockets of melted cheddar in the dough that keeps us coming back for more. It's been fun to be able to bring a little magic home by making these in our kitchen.
MAKES 2 BIG TWISTS
1 cup (120 g) self-rising flour, plus more for work surface
1 cup (250 g) plain Greek yogurt
2 tsp (7 g) minced garlic
¾ cup (95 g) shredded sharp cheddar
1 tsp poppy seeds, plus more for sprinkling on top
1 tbsp (15 ml) butter, melted
Preheat the oven to 425°F (220°C) and line a baking sheet with a sheet of parchment paper.
In a medium bowl, using a wooden spoon, combine the flour and yogurt until a shaggy dough ball forms. Knead the mixture with your hand a few times until the dough develops into a smooth ball.
Generously flour a work surface. Transfer the dough to the work surface and gently roll or press the dough into a 12 x 6–inch (30 x 15–cm) rectangle, sprinkling more flour in as needed to prevent sticking. Sprinkle the dough with the garlic, cheddar and poppy seeds. Starting with the long edge, roll the dough into a cylinder, pinching the edges shut. Using a sharp knife or scissors, cut the dough in half lengthwise.
Transfer the dough halves to a cutting board. Twist each half four times each. Brush the dough lightly with some of the butter and sprinkle with some poppy seeds. Bake for 20 to 22 minutes, or until they are golden brown and very fragrant. Brush the dough with the remaining butter and serve nice and warm with a big napkin.
TRIPLE ONION CREAM CHEESE–STUFFED BAGEL BALLS
There's a popular bagel joint in NYC that stuffs cream cheese into little bagel balls. Genius, right? Here's my nod to that idea: a Triple Onion Cream Cheese–Stuffed Bagel Ball. I especially love serving these bagel balls in breakfast buffets (that was a lot of alliteration on accident!), because there's no hold up in the line from spreading on cream cheese. It's already right there, ready to roll (so punny!).
MAKES 6 BAGEL BALLS
1 cup (120 g) self-rising flour, plus more for work surface
1 cup (250 g) plain Greek yogurt
½ tsp onion powder
4 oz (115 g) cream cheese, softened
2 tbsp (6 g) minced scallions Salt and pepper
1 egg, beaten
1 tbsp (5 g) dried onions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
In a medium bowl, using a wooden spoon, combine the flour, yogurt and onion powder until a shaggy dough forms. Generously flour a work surface. Transfer the dough to the work surface and knead it a few times until a smooth dough forms. Divide the dough into six equal pieces; roll each piece into a ball and then flatten it slightly into a disk.
Switch tasks for just a moment. In a small bowl, combine the cream cheese and scallions and season with salt and pepper. Using a teaspoon, scoop one-sixth of the cream cheese mixture into a small ball. Place the cream cheese into the center of a dough round and bring the edges of the dough around the cream cheese to enclose. Turn the ball over so that it is seam side down and place it on the prepared baking sheet. Repeat the process with the remaining dough and cream cheese.
Brush the dough balls with the beaten egg and sprinkle with the dried onions. Bake for 18 to 20 minutes, or until they are golden brown. Let the balls cool for 5 minutes before eating. The cream cheese will be very hot at first, so use caution on your first bite! These are also wonderful at room temperature, so make them ahead whenever you'd like.
SUN-DRIED TOMATO PESTO CREAM CHEESE–STUFFED BAGEL BALLS
I had so much fun creating (and eating!) cream cheese–stuffed bagel balls, so I had to amp up the fun by making a few more flavors based on some of my favorite flavor combos. These bagels have a super flavorful center made from sun-dried tomato pesto and cream cheese. If you like cold pizza for breakfast, you'll want to wake up to one of these babies.
MAKES 6 BAGEL BALLS
1 cup (120 g) self-rising flour, plus more for work surface
1 cup (250 g) plain Greek yogurt
½ tsp Italian seasoning, plus more for sprinkling on the top
4 oz (115 g) cream cheese, softened
2 tbsp (30 g) prepared sun-dried tomato pesto Salt and pepper
1 egg, beaten
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, using a wooden spoon, combine the flour, yogurt and Italian seasoning until a shaggy dough forms. Generously flour a work surface. Transfer the dough to the work surface and knead a few times until a smooth dough forms.
Divide the dough into six equal pieces; roll each piece into a ball and flatten the balls slightly into a disk. In a small bowl, combine the cream cheese and pesto. Season with salt and pepper. Using a teaspoon, scoop one-sixth of the cream cheese mixture into a small ball. Place in the center of a dough disc and bring the edges of the dough around the cream cheese to enclose. Turn the ball over so that the seam side is down and place on the prepared baking sheet. Repeat the process with the remaining dough.
Brush the dough balls with the beaten egg. Sprinkle with the additional Italian seasoning and bake for 18 to 20 minutes, or until they are golden brown. Let the balls cool for 5 minutes before eating. The cream cheese will be very hot at first, so use caution.
CHEDDAR, ONION AND BLACK PEPPER VISITING LOAF
Here's a quick loaf that's perfect for sharing, a cousin to the blueberry-lemon loaf that appears in the Sweets and Treats section (here), except this loaf is a savory, cheesy one. It would be the perfect quick-to-make loaf to bring to a friend with a quart of homemade soup. You had better make two though, because your family's going to want some too! You can leave out the black pepper, or you can double it for an added bit of excitement.
SERVES 6
1 cup (250 g) plain Greek yogurt
1¼ cups (150 g) self-rising flour
1 egg
1 cup (125 g) extra-sharp cheddar cheese, coarsely shredded
2 tbsp (10 g) dried onion
1 tsp freshly ground black pepper All-purpose flour, for work surface Butter, for serving
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set aside.
In a medium bowl, using a wooden spoon, combine the yogurt, self-rising flour and egg. The dough will be very sticky. Add the cheese, onions and pepper to the dough. Generously coat a work surface with all-purpose flour. Turn out the dough onto the work surface and knead a few times, just until somewhat smooth but still a bit sticky.
Shape the dough into a 7- to 8-inch (18- to 20-cm) diameter round. Dust the top of the loaf generously with all-purpose flour. Using a sharp knife, cut four slashes (one horizontal, one vertical and two diagonals in the shape of an X) across the top of the dough to form a snowflake-type shape, for decoration and for helping to release steam.
Transfer the loaf to the baking sheet. Bake for about 20 to 22 minutes on the middle rack of the oven, or until the dough is a deep golden brown and the cracks on the top are dry to the touch. Let the loaf cool for at least 10 minutes before slicing into wedges and serving with a generous spreading of butter.
PITA POCKETS WITH CUCUMBER RAITA
After storing a batch of two-ingredient dough in the refrigerator for 24 hours, I accidentally discovered that the dough makes a perfectly-puffed pita! I've had luck with storing the dough in the fridge for just a few hours, but the most reliable puffs come after the dough is thoroughly chilled, at least overnight. If the dough tears while you're rolling it out, gather it back up into a ball and start again, or you won't get a pocket. If you don't get a pocket, just pretend like you meant to make a delicious, non-pocketed flatbread. No one will be the wiser.
MAKES 4
1 cup (120 g) self-rising flour, plus more for work surface
1 cup (250 g) plain Greek yogurt
1 tbsp (6 g) nigella seeds, optional
CUCUMBER RAITA
1 cucumber
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) olive oil
½ cup (125 g) plain Greek yogurt
1 clove garlic, minced Salt and pepper, to taste
Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the flour and 1 cup (250 g) yogurt using a wooden spoon until a shaggy dough forms. Generously flour a work surface. Turn out the dough onto the work surface and knead it about ten times, just until the dough can come together in a mostly smooth ball. Gather the dough into a ball and place in a plastic zip-top bag. Refrigerate overnight or for up to 72 hours.
(Continues…)
Excerpted from "2-Ingredient Miracle Dough Cookbook"
by .
Copyright © 2019 Erin Renouf Mylroie.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction 7
Master Recipe with Vegan and Gluten-Free Options 9
Basic Bagels with Master Recipe 10
Make Your Own Self-Rising Flour 11
Breads, Rolls, Bagels and Buns 13
Double Everything Bagels 14
Cinnamon-Raisin-Walnut Bagels with Honey-Walnut Cream Cheese 17
Garlic and Cheddar Bagel Twists 18
Triple Onion Cream Cheese-Stuffed Bagel Balls 21
Sun-Dried Tomato Pesto Cream Cheese-Stuffed Bagel Balls 22
Cheddar, Onion and Black Pepper Visiting Loaf 25
Pita Pockets with Cucumber Raita 26
Israeli Sesame Ring Bread with Salt and Herbs for Dipping 29
Rustic Olive, Feta and Roasted Red Pepper Loaf 30
Red Onion and Gruyère Fougasse 33
Monterey Jack Cheese, Dill and Scallion Biscuits 34
Cheddar and Old Bay Butter-Topped Drop Biscuits 37
Poppy Seed Hamburger Buns 38
German Seeded Rye Rolls 41
Irish Dilly-Rye Loaf 42
Soft and Buttery Dinner Rolls 45
Pesto-Parmesan Twists 46
Spicy Pepper Jack Jalapeño Roll-Ups 49
Buttery Honey Dijon-Glazed Soft Pretzels 50
Pretzel Bites with Sweet and Tangy Cheese Sauce 53
Giant Cream Cheese and Jalapeño-Stuffed Pretzel for a Crowd 54
Buttery Parmesan and Garlic Knots 57
Bacon, Fig and Gruyère Volcano Roils 58
Flatbreads, Pizzas and Main Dish Breads 61
Caramelized Onion, Asiago and Rosemary Focaccia 62
Spinach, Feta and Red Bell Pepper Breakfast Flatbreads 65
Maple Bacon, Jalapeño and Gruyère Good Morning Flatbreads 66
Super-Food Crispy Kale, Avocado and Frizzled Egg Flatbreads 69
Spicy Italian Sausage and Mozzarella Calzones 70
Denver Ham and Cheddar Breakfast Pockets 73
Black Bean and Pepper Jack Baked Huevos Rancheros 74
California Pizza with Fresh Greens, Olives and Avocado 77
Grandma's Long Island Tomato and Herb Pizza 78
Four Seasons Sheet Pan Pizza-Pizza Quattro Stagioni 81
Deep-Dish Chicago-Style Pizza 82
Golden Potato and Rosemary Pizza 85
30-Minute Start-to-Finish Pizza Margherita 86
Olive Oil, Tomato and Herb Pizza al Capriccio 89
Southern French Olive and Caper Pissaladière 90
Classic Sausage and Pepperoni Stromboli 93
Philadelphia Cheesesteak Stromboli 94
Chicken and Butternut Squash Potpie with Sage-Herbed Crust 97
Chinese Bao with Plum Barbecue Chicken 98
Curried Potato and Pea Samosas 101
Three-Cheese Empanadas 102
Chilean-Style Cumin-Scented Beef Empanadas 105
Buffalo Chicken and Blue Cheese Pockets 106
Grilled Moroccan Chicken and Vegetable Flatbread 109
Georgian Cheese and Egg Bread-Khachapuri 110
English Beef and Potato Hand Pie "Pasties" 113
Pizza Bianco-Style Fig, Prosciutto and Cheese Sandwiches 114
Octoberfest Cheesy Mustard-Wrapped Brats 117
Texas Chorizo and Pickled Jalapeño Kolaches 118
Spinach, Gruyère and Bacon Quiche 121
Sweets and Treats 123
Raspberry-Orange Breakfast Rolls 124
Maple-Pecan Sticky Buns 127
Cinnamon-Cardamom Braid 128
Lemon Cream Cheese Breakfast Pastries 131
French Toast Cinnamon and Maple Bites 132
Blueberry-Lemon Visiting Loaf 135
New York-Style Crumb Coffee Cake 136
Cini-Mini Churros with Milk Chocolate Dipping Sauce 139
Lemon and Vanilla Italian Donuts-Castagnole 140
Raspberry-Filled Jelly Donut Holes 143
Sweet Irish Soda Bread with Currants and Raisins 144
Pineapple and Coconut Kolaches 147
Caramel-Apple Kuchen 148
Easy Liege-Style Waffles with Berries and Belgian Chocolate 151
Juicy Blackberry Cobbler 152
Strawberry Twists with Lemonade Dipping Sauce 155
Strawberry Shortcakes with Cream Cheese Filling 156
Brown Sugar and Oatmeal Streusel-Topped Blueberry Minicakes 159
Cranberry and Lemon Hot Cross Buns 160
Peach Beehives with Honey Butter 163
Orange Creamsicle Loaf Cake 164
Ginger and Brown Sugar Banana Cake 167
Fudgy Double Chocolate Snack Cake 168
Acknowledgments 170
About the Author 171
Index 172