When it comes to baking, making a pie crust and recipes requiring yeast intimidate many people, including me. Let’s be honest, at least perception-wise, baking with yeast is more complex and sophisticated than baking methods that are quicker.
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But why? Activating the yeast properly could be intricate, and the rising process requires time and patience. And without the exact measuring of ingredients and timing of when ingredients are added, you could end up with not-so-appealing results. Let’s not forget accurate baking time and having a properly calibrated oven.
When it comes to a recipe that lists yeast as an ingredient, many pass right by it. The chemistry behind baking, and the preciseness required for the chemical reactions that must occur to end up with a product that has the right texture and flavor, scares home cooks. This is usually not the case when it comes to other cooking techniques.
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During my interview with author Erin Renouf Mylroie for my recent soup column, she mentioned her previous title, “2-ingredient Miracle Dough Cookbook: Easy Lower-Carb Recipes for Flatbreads, Bagels, Deserts and More” (2019, Page Street Publishing, $21.99). I was determined to get a copy.
She was originally skeptical when she came across two-ingredient dough while browsing online. Considering herself to be an avid baker, and not minding the hours to produce aged pizza dough to perfection, and other quality baked goods, she said: “The idea of a dough that could be ready in minutes with only two ingredients seemed almost like fool’s gold … and probably too good to be true.”
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After trying a few recipes, she was sold on this new technique of baking.
“Anyone who can hold a spoon can make two-ingredient dough,” she writes. “Everyone can remember the ingredient list: equal parts Greek yogurt and self-rising flour. There’s no waiting, no rising, no complicated or fussy techniques here.”
Another plus she mentions is this dough is lower in calories and carbs. Why?
“Half of the bulk of the dough comes from protein-rich Greek yogurt,” she said. “You’ll always want to use Greek yogurt for two ingredient dough because of its thick texture. Regular yogurt will be too watery to get the thick and only slightly sticky dough. Greek yogurt is also a better source of protein than regular yogurt, so you’ll get more health benefit from this type.”
When asked about using this technique and the difference in the outcome vs. using yeast, she responded: “The leaveners in the self-rising flour react with the yogurt in the dough to create a light and fluffy baked good. It’s not exactly the flavor of yeast, but it gets the job of done with fantastic results!”
I asked her to pick her two favorite recipes from the book.
“I really love the bagels in the book,” she said. “It was the first two-ingredient recipe I tried, and the one that I return to must often. They make an excellent breakfast sandwich in the morning, a great snack with a schmear of protein, and they slice up nicely to make bagel chips if you’re blessed with any leftovers.
“I also love buttery parmesan and garlic knots. It’s hard not to love anything slathered with garlic butter. One of the sweet treats that I love is the Ginger and Brown Sugar banana cake. It’s a bit of a stretch to call it two- ingredient dough since I throw in a few more things, but it sure is scrumptious!”
What does she hope the reader learns from the book?
“I hope that readers of ‘2-Ingredient Miracle Dough’ will enjoy creating baked goods that are a little healthier, a little faster and a little easier than yeast risen baked goods you would normally make at home,” she said. “I hope it gets some readers back in the kitchen!”
She concludes the book’s introduction with, “Two-ingredient dough might seem a little too good to be true, but that’s the miracle.”
Here are a few recipes from the book so you too can experience that miracle. (I made the Irish Soda Bread and it “disappeared” the same day!)
For the recipe for Four Seasons Sheet Pan Pizza—Pizza Quattro Stagioni visit https://bit.ly/4c2u0nY
Monterey Jack Cheese, Dill and Scallion Biscuits
The headnotes says: “I love biscuits with barbecue in the summertime and with pot roasts in the winter. Biscuits come together so quickly, but like all warm breads, they make a meal seem almost holiday-special. If you have any leftover biscuits, these make a spectacular sandwich with leftover shredded barbecue meat and a little coleslaw.”
Makes 6 biscuits
Ingredients:
1½ cups self-rising flour, plus more for work surface
1½ cups plain Greek yogurt
3 tablespoons cold butter
½ cup Monterey Jack cheese, shredded
¼ cup sliced scallions
2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon dried dill weed
Directions:
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix the flour and yogurt until just combined. Grate the cold butter, using the large holes from a box grater, directly into the bowl with the flour and yogurt. Gently stir together. Stir in the shredded cheese and scallions.
Dust a work surface generously with flour. Transfer the dough to the work surface and knead until smooth, about 30 seconds. Press the dough into a rectangle, about 9 x 6 inches. Using a sharp knife, cut the dough into six equal-shaped square biscuits. Transfer the biscuits to the baking sheet, spacing about 2 inches apart.
In a small bowl, combine the melted butter, garlic powder and dill. Brush about half of the butter mixture over the tops of the biscuits. Bake for about 16 minutes, or until they are golden brown. Remove the biscuits from the oven and brush them with the remaining butter mixture. Cool for 5 minutes before eating.
Philadelphia Cheesesteak Stromboli
The headnote says: “This hearty dish pays homage to the two great Philadelphia food favorites: cheesesteak and Stromboli. The debate rages on over what is the proper cheese for a Philly cheesesteak, but I prefer provolone here because it melts beautifully and adds a hint of creamy sweetness. You could swap out the provolone for any cheese you like. One more note: this Stromboli is a Superbowl tradition at my house. Cut it small if you want to serve it as an appetizer.”
Serves 6
Ingredients:
1 tablespoon vegetable oil
1 pound tender beef sandwich steaks, raw, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 ounces mushrooms, thinly sliced
1 tablespoon Worcestershire sauce
1¼ cups self-rising flour, plus more for work surface
1¼ cups plain Greek yogurt
8 ounces provolone cheese, sliced, or substitute shredded mozzarella
2 tablespoons butter
1 clove garlic, minced
1 tablespoon minced parsley
Directions:
Heat the oil in a large skillet over medium-high heat. Add the beef and cook about halfway through, about 3 minutes. Add the bell pepper, onion and mushrooms. Cook for about 7 minutes, or until the meat is cooked through and the vegetables are softened. Add the Worcestershire sauce and stir. Turn off the heat and let it cool slightly.
Preheat the oven to 425 degrees and line a standard baking sheet with parchment paper.
In a medium bowl, combine the flour and yogurt with a wooden spoon, stirring until a sticky dough forms. Generously flour a work surface. Turn dough out onto the work surface and knead, adding a dusting of flour from time to time, until the dough is no longer sticky. Roll or press the dough into a rectangle about 15 x 10 inches. Place the cheese in a long line parallel to the long edge of the dough, leaving a 4-inch margin. Cover the cheese with the beef mixture.
Roll up the dough, cinnamon roll style, until you have a tight cylinder, and pinch the edges shut. Transfer the Stromboli to the prepared baking sheet.
In a small microwaveable dish, heat the butter and garlic until the butter is melted and the garlic is fragrant, about 40 seconds. Add the parsley. Brush the dough with half the butter and garlic mixture. Cut a few slits along the top of the dough to allow steam to escape.
Bake the Stromboli for 14 to 18 minutes, or until it’s golden brown. Brush the Stromboli with the remaining butter mixture. Let it cool for 10 minutes before slicing into segments and serving.
Sweet Irish Soda Bread With Currants and Raisins
The headnote says: “I’m duty bound to make this special bread for St. Patrick’s Day every year, but it would be wonderful any day, especially if you serve it warm with a generous dollop of creamy Irish butter. You can add caraway seeds if you like for an interesting sweet and savory twist, but I like it best with dried fruit and a crunchy sugar topping. “
Serves 8
Ingredients:
½ cup dried currants or dried cranberries
¼ cup raisins
1½ cups self-rising flour, plus more for work surface
1 cup vanilla-flavored Greek yogurt
4 tablespoons sugar
1 egg
2 tablespoons cold butter, grated
2 tablespoons cream or milk
2 tablespoons turbinado or coarse sugar
Directions:
Place the currants and raisins in a small dish and cover with 1 cup boiling water. Set aside for 10 minutes.
Meanwhile, line a baking sheet with parchment paper and preheat the oven to 425 degrees.
In a medium bowl, combine the flour, yogurt, sugar, egg and butter. Drain the currants and raisins and stir them into the dough.
Generously flour a work surface. Turn out the dough onto the work surface. Knead the dough until a smooth dough forms, about 1 minute. Place the dough on the prepared baking sheet and brush with the cream and sprinkle with the turbinado.
Using a sharp knife, score the bread into eight pieces, cutting pie style into wedges, but not cutting all the way through to the bottom. Bake for 22 to 24 minutes, or until it’s golden brown. Serve in wedges with whipped butter if you like.
Recipes reprinted with permission from “2-Ingredient Miracle Dough Cookbook” by Erin Renouf Mylroie (Page Street Publishing Co., 2019)
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to .