Definitions

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

  • 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.
  • To make into dough.
  • 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

Etymologies

Middle English dogh, from Old English dāg; see dheigh- in Indo-European roots.
(American Heritage® Dictionary of the English Language, Fourth Edition)
From Old English dāh, from Proto-Germanic *daigaz, from Proto-Indo-European *dʰeigʰ- (“to knead”). Cognate with Dutch deeg, German Teig, Swedish deg. (Wiktionary)

Examples

  • The english muffin dough is a no-knead batter that is mixed up and allowed to rise for just a short period of time.

    Cinnamon Raisin English Muffins | Baking Bites

  • 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.

    2010 January | Baking Bites

  • Chelsea from Rolling in dough is the host of BreadBakingDay #5.

    BBD #04 Roundup « Baking History

  • This dough is a good choice for fried pies because it holds up so well and has good buttery flavor.

    Archive 2009-05-01

  • YUM - homemade pizza dough is the best - I bet this was delicious!

    HTEAC Does Dinner: Alton Brown's Pizza Dough

  • Pizza dough is always made by hand; I'm just old school that way.

    One For The Table: My New Best Friend

  • 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*).

    Creature of Habit

  • 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).

    Archive 2008-01-01

  • This dough is a difficult one to know when to stop adding flour — for a kneading dough, it is quite sticky.

    Archive 2008-05-01

  • 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.

    Vanilla Wafers « Baking History

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