from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.
- n. A pasty mass similar to this mixture.
- n. Slang Money.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, and/or butter, that is made into a particular form and then baked.
- n. Money.
- v. To make into dough.
from the GNU version of the Collaborative International Dictionary of English
- n. Paste of bread; a soft mass of moistened flour or meal, kneaded or unkneaded, but not yet baked.
- n. Anything of the consistency of such paste.
from The Century Dictionary and Cyclopedia
- To make into dough.
- n. A mass composed of flour or meal prepared for baking into bread or cake by various processes, as moistening, mixing with yeast, salt, etc., raising (after which it is called sponge), and kneading, or for simpler kinds by moistening and mixing only; paste of bread.
- n. Something having the appearance or consistency of dough, as potter’ clay, etc.
- n. A little cake.
- n. Money; ‘boodle.’
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. informal terms for money
- n. a flour mixture stiff enough to knead or roll
The english muffin dough is a no-knead batter that is mixed up and allowed to rise for just a short period of time.
The dough is wrapped around butter (so that the butter is completely enclosed in dough and cannot slip out), the “package” is rolled out, folded over to double the number of layers, and then the whole thing is repeated.
Chelsea from Rolling in dough is the host of BreadBakingDay #5.
This dough is a good choice for fried pies because it holds up so well and has good buttery flavor.
YUM - homemade pizza dough is the best - I bet this was delicious!
Pizza dough is always made by hand; I'm just old school that way.
I think this dough is an adaptation of a Reinhart recipe, though I'm really not sure (all my IE favourites bit the dust recently * sob*).
I also used this dough to make pizza crust and I am afraid it did not work so well; the dough is a little too soft and sticky for that (maybe it needed a bit more flour).
This dough is a difficult one to know when to stop adding flour — for a kneading dough, it is quite sticky.
If you realize you added too much flour, add some more milk (1 tbsp at a time), until the dough is again supple and easy to handle.
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