TWO INGREDIENTS ONLY

[Sundowners]

Don’t know if this has been posted before, but we have just been making bread. With the lockdown, we feel safer making it than going out to buy it, anyway the bread shop we use is shut because the staff got Covid.

Anyway long story short, we found a recipe on YouTube for bread using just two ingredients. SR Flour and Greek Yogurt. No kneading, no yeast. Just mix the two together. Absolutely brilliant. Here’s our second attempt and the link.

It’s also good for making pizza base. Have to try that yet.

 

[MaidinDevon]

I have made the pizza base. It tasted good, however, i didn't get the heat quite right. Worth trying again though, and i fancy trying the bread rolls now.

 

[spitfire]

Don’t know if this has been posted before, but we have just been making bread. With the lockdown, we feel safer making it than going out to buy it, anyway the bread shop we use is shut because the staff got Covid.

Anyway long story short, we found a recipe on YouTube for bread using just two ingredients. SR Flour and Greek Yogurt. No kneading, no yeast. Just mix the two together. Absolutely brilliant. Here’s our second attempt and the link.

View attachment 463404View attachment 463405

It’s also good for making pizza base. Have to try that yet.

Looks amazing She doesn’t give quantities though

 

[faraway]

You can also do this with self raising flour and buttermilk

 

[Mrsambulancekidd]

That looks really good, must try it, thank you for sharing.

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[GarryP]

https://www.jocooks.com/recipes/2-ingredient-dough/

 

[lynnian]

We have been using the recipe for pizza bases, not had a shop baught pizza since begining of first lockdown. Even done them in the van on the rare occasion we got away.

 

[movan]

https://www.jocooks.com/recipes/2-ingredient-dough/

Welcome back... You've been gone ages.

 

[Sundowners]

Looks amazing She doesn’t give quantities though

For sixteen rolls I used 3 cups of SR flour and 2 cups of Greek Light Yogurt. Mixed with dough hook in the mixer, had to add a little more flour though.

 

[EuroTrotters]

I was eager to type

“egg N chips”

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[spitfire]

For sixteen rolls I used 3 cups of SR flour and 2 cups of Greek Light Yogurt. Mixed with dough hook in the mixer, had to add a little more flour though.

Thank so much for that Will give it a go when I have been shopping

 

[Shrimp]

That ‘bread‘ has just reminded me that I used to make flat breads, like naans, and they were just bread and yoghurt!
Bet that bread would do well in the Remoska!

 

[reckless]

That ‘bread‘ has just reminded me that I used to make flat breads, like naans, and they were just bread and yoghurt!
Bet that bread would do well in the Remoska!

Remoska, my thoughts exactly Shrimp

On the website she says 1 cup s/r flour, 1 cup Greek yogurt makes 4 rolls. Will be trying it asap.

Karen

 

[Sundowners]

Bet that bread would do well in the Remoska!

We will try that when wood stove is not on and the sun is shining--------- it seems like forever since we had wall to wall sunshine!!!!

 

[Spriddler]

I was eager to type

“egg N chips”

The two greedyments of 5 parts gin to 1 part tonic does it for me.

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[Red Shoes]

Sounds like a useful recipe...except if you're wheat and lactose intolerant like me. Anybody tried it with wheat and/or dairy free options? Did it work?

 

[Carpmart]

My go to 'two' ingredient bread recipe is Wheaten. Okay strictly speaking there are four ingredients, but if you accept flour (wholemeal and plain) as one ingredient and salt and baking powder as condiments, it really is just flour and buttermilk. It's pretty much the only bread we make now. The buttermilk is always in stock in the fridge and its bloody delicious..

 

[scotzsue]

WW has been touting that for a long time, not tried it yet, but if it does in the remoska all to the good

 

[TUCANO]

Can someone answer me a question regarding using a Remoska please as I would love to try this bread recipe, How, How, How do you control the damn heat
Thank you.

 

[Lenny HB]

Made a couple of pizzas and garlic dough balls eairler thanks Sundowners

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[GarryP]

Welcome back... You've been gone ages.

Thanks. I'm here just about every day, just lurking. Not a lot to do during lockdown here in Mexcio. Over 60, not even allowed into the supermarkets.

 

[movan]

Yes, it's hitting us oldies hard isn't it. I feel like I am going insane. Not that I was very sane beforehand.

 

[Shrimp]

Can someone answer me a question regarding using a Remoska please as I would love to try this bread recipe, How, How, How do you control the damn heat
Thank you.

Why should you want to control the heat on the Remoska, you can’t anyway!
The Remoska has one heat when up to temp the standard runs at about 190° you control whats cooking by time!
A Yorkshire pud takes about 30 mins if Remoska is warm to start.
I cook meat & veg, roasts, cakes, biryani and all sorts of other things, obviously not at the same time!
It is a great bit of kit and very handy if you are on EHU and either don’t have an oven or low on gas!

 

[chaser]

Had a go at this yesterday, don't go in for fancy recipes, or free from this or free from that, but this is simple enough with ordinary stuff, and do you know I'm well impressed, had a couple with my beef dinner last night, and we have both had a couple with bacon on this morning, excellent, definitely do it again.

 

[chaser]

Why should you want to control the heat on the Remoska, you can’t anyway!
The Remoska has one heat when up to temp the standard runs at about 190° you control whats cooking by time!
A Yorkshire pud takes about 30 mins if Remoska is warm to start.
I cook meat & veg, roasts, cakes, biryani and all sorts of other things, obviously not at the same time!
It is a great bit of kit and very handy if you are on EHU and either don’t have an oven or low on gas!

Did ours in the wood fired Rayburn , not much control over temperature, it has a mind of its own, but they came out of there perfect.

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[DuxDeluxe]

Tried but didn't like the flavour

 

[chaser]

Tried but didn't like the flavour

Well just goes to show, but we did.

 

[reckless]

Can someone answer me a question regarding using a Remoska please as I would love to try this bread recipe, How, How, How do you control the damn heat
Thank you.

As shrimp said, you don't. Somehow that's not a problem, you get used to it. If things look likely to burn on top you can cover them with foil.
I saw a Remoska lookalike online the other day, british site, can't remember where now. Looked identical, window in lid etc but with thermostat on handle. About £75 I think. Sorry gone off topic
Karen

 

[chaser]

As shrimp said, you don't. Somehow that's not a problem, you get used to it. If things look likely to burn on top you can cover them with foil.
I saw a Remoska lookalike online the other day, british site, can't remember where now. Looked identical, window in lid etc but with thermostat on handle. About £75 I think. Sorry gone off topic
Karen

It's what topics are for

 

[DuxDeluxe]

Well just goes to show, but we did.

A shame, as it looked a good loaf but as the traditional sourdough works very well we stay with that

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