Saltdough Recipes

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SALT DOUGH

Make and share this Salt Dough recipe from Food.com.

Provided by Eastomgm

Categories     Low Cholesterol

Time 2h

Yield 48 serving(s)

Number Of Ingredients 3



Salt Dough image

Steps:

  • Mix all ingredients together except water together.
  • Mix water in a little at a time.
  • Knead dough 7-10 minutes.
  • Roll out dough and cut into shapes.
  • Allow to air dry or bake at 325 on a foiled cookie sheet.
  • For each 1/4 inch of thickness, cook for 1/2 hour.
  • Allow to cool and decorate as desired.
  • Store dough in plastic bag.

2 cups flour
1 cup salt
1 cup water

SALT DOUGH

This recipe is much like Play-Doh®, but can be baked to a permanent finish.

Provided by IRISHEYE101

Categories     Everyday Cooking

Time 3h10m

Yield 4

Number Of Ingredients 3



Salt Dough image

Steps:

  • Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Form dough into desired shapes and arrange on a baking sheet.
  • Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 47.7 g, Cholesterol 0 mg, Fat 0.6 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 23354.7 mg, Sugar 0.2 g

2 cups all-purpose flour
1 cup salt
1 cup cold water

SALT DOUGH

Make and share this Salt Dough recipe from Food.com.

Provided by Missy Wombat

Categories     Easy

Time 9h30m

Yield 1 batch

Number Of Ingredients 4



Salt Dough image

Steps:

  • 10 ml wallpaper paste (optional) for elasticity may be added to the above mixture.
  • Mix together and knead well until smooth and firm. Knead for a further 10 minutes.
  • You can use the dough now but it is best left to rest for 30 minutes. Roll out to 1 cm thick and create!
  • Bake your creation at 120°C The time needed is usually 9-12 hours.

Nutrition Facts : Calories 1046.5, Fat 2.8, SaturatedFat 0.5, Sodium 77526.7, Carbohydrate 219.4, Fiber 7.8, Sugar 0.8, Protein 29.7

230 g plain flour
200 g salt
250 ml water
15 ml vegetable oil (optional)

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SALT DOUGH | CRAFT RECIPES & HOW-TO'S | FIRSTPALETTE.COM

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  • Measure out the flour and salt. In a basin or large bowl, measure out two cups all-purpose flour and 1 cup table salt.
  • Add water. The amount of water needed is about ½ to ¾ cup. I usually start out with ½ cup and add a bit more in the next step.
  • Knead the dough. Mix and knead the dough. The resulting dough should be firm and workable. Add a bit more water if the dough is too tough or dry.
  • Add color. Divide your dough into several sections to make various colors of dough. Take one of the dough sections, add several drops of food coloring or a small dollop of tempera or poster paint.
  • Make several colors of dough. Make several colors of salt dough. You can make them a few days before using them. Store them wrapped in plastic wrap and then in a zipper plastic bag inside the refrigerator.
  • Use the dough for crafts. Use the salt dough as you would sculpt play dough. The great thing about it is that the salt dough sculptures will harden if you leave them out to dry at room temperature.
  • Oven dry the salt dough pieces. Instead of air drying the uncolored salt dough pieces, you can bake them in a conventional oven at 200°F (93°C). The drying time depends on the thickness and size of the pieces.
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  • Mix the ingredients together in a large bowl using a wooden spoon. When it becomes too stiff to stir, use clean hands to bring the dough together.
  • NOTE: If the dough is too wet and sticky, knead in a little more flour, about 1 tablespoon at a time. If it’s too stiff, add a little more water, about 1 tablespoon at a time. There is a big range in the way different flours absorb liquid, so there is a normal range of variation here. It should be easy to work with—soft and not too stiff and not excessively sticky.
  • Divide dough into 2 or 4 sections and roll out to about 1/4-1/2 inch thick between two sheets of parchment paper. This will help prevent sticking.


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