Doughn’t Knock It Till You Try It

by in Recipes, May 2nd, 2011

swirled cinnamon bread
When you think about it, dough is just a mixture of flour and water. Yes, we usually use fancy flours and extra ingredients, such as eggs or yeast, to transform dough from its original simplicity into pasta noodle or bread varieties, for example. Still though, making dough need not be an intimidating process. In fact, here are four fool-proof recipes for classic doughs – bread, pizza, pasta and doughnut – that you might typically purchase instead of making from scratch. So bake a loaf of bread, roll out your own pizza dough and fry your own doughnuts because with recipes like these, there’s no need to make a trip to the store.

Move over, counter space-hogging bread maker. Ellie Krieger’s Whole-Wheat Cinnamon-Raisin Bread from foodnetwork.com uses no special equipment and is still so simple to make and consistently produces swirly good results. Best of all, it is far healthier than its sugar-laden counterparts from the grocery.

Roger Mooking’s recipe for Sausage and Buffalo Mozzarella Pizza from cookingchanneltv.com is light, crispy and golden brown all over. Topped with savory sausage and creamy mozzarella, Roger’s homemade dough bakes up perfectly every time.

Tired of doling out dough (the green paper kind) for simple dough balls rolled in sugar? Save your time and money by making a batch of Hint of Rum Raised Jelly Doughnuts from food.com. Quickly fried, stuffed with jelly and dusted with powdered sugar, these doughnuts are shockingly light and packed with flavor.

We’ve saved the best for last: homemade pasta noodles. Food2.com’s Fresh Pasta Aglio e Olio (with Garlic and Oil) exudes classic Italian flavor and boasts welcomed simplicity. Although the recipe calls for a pasta maker, you can surely get by without one; just roll out your dough as thinly as possible before cutting it into pappardelle, fettuccine or linguini shapes.

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