Rise and shine, readers! In this issue:

• Savory and Sweet 2-ingredient baked goods

• The cream also rises

• Become a flour child!

• Today’s fun fact about Jaws

Become a self-rising star with these magical 2-ingredient recipes

You may’ve read about using Greek yogurt and self-rising flour to make bagels. But I’m here to tell you that’s just scratching the surface. There are some surprising uses for this miraculous, high-protein dough. 

And here’s the skinny: each serving provides approximately 10 grams of protein in a 4-serving recipe. So enough of the small talk. Let's start baking.

• Any plain Greek yogurt works, including nonfat

• For sweet baked goods, use vanilla-flavored Greek yogurt

• For vegan or lactose-free dough, fermented coconut yogurt can be substituted

• For gluten-free dough, any 1:1 flour can be used

Basic 2-ingredient dough

This ingenious dough can be used immediately, wrapped and stored in the fridge for up to three days, or frozen for up to one month.

1 cup self-rising flour 
1 cup plain Greek yogurt 

If the dough is sticky, add one tablespoon of flour at a time until the proper consistency is reached. If it’s too stiff, add yogurt by the tablespoon until the desired texture.

Directions

• If using a mixer with a dough hook, add the ingredients until a ball forms. DO NOT overmix. 

• If mixing by hand, combine the ingredients in a medium-sized bowl. Turn the dough onto a floured surface and knead until smooth.

Savory bakes

Directions

• Preheat oven to 350°F

• Roll the dough into four balls. Push your pointer finger through the middle and begin to twirl the dough until a half-dollar-sized hole forms.

• Bagels are actually dumplings, so this step is what gives bagels their authentic, chewier texture. Place the formed dough into a shallow pan with boiling water. Boil for 1 minute, then flip and cook for an additional 30 seconds. Use a slotted spoon or spatula to remove.

• Place the bagels on a baking sheet lined with parchment paper. Brush with egg wash and top with desired topping. Bake 25-30 minutes, or until golden brown.

Bagels can be split and toasted if desired.

Bagel Bites

Makes 10 bites

Additional ingredients:

Egg wash (1 egg beaten with 1 tablespoon water)
Cream cheese (any type or flavor)

Directions

• Preheat oven to 350°F

• Separate or cut the dough into 10 equal pieces. Flatten with the palm of your hand. Then place ½ teaspoon of the cream cheese in the center and fold the dough over it. Roll into a ball. 

• Brush with egg wash and place on a baking sheet lined with parchment paper. Bake for 12-14 minutes; filling will be very hot.

Bialys

Makes 4 bialys 

Additional ingredients:

Egg wash (1 egg beaten with 1 tablespoon water)
¼ cup sautéed finely diced onions mixed with a pinch of poppyseeds

Directions

• Preheat oven to 350°F

• Form dough into four flat discs. Make a slight indentation in the middle. 

• Brush with egg wash. Put a small spoonful of the onion and poppyseed mixture in the middle. 

• Bake 12-15 minutes or until golden brown. 

Biscuits

Makes 8 biscuits

Optional ingredients:

Shredded cheddar
Herbs
Bacon or ham
Melted butter or heavy cream to brush the tops of biscuits

Directions:

• Preheat oven to 350°F

• Roll dough out on a floured surface until ¾-1” thick. Cut into 8 pieces. Place on a baking sheet lined with parchment paper. Brush with melted butter or heavy cream if a crunchier top is desired.

• Bake for 17-19 minutes.

Bread sticks

Makes 8-10 breadsticks

Additional ingredients:

Garlic salt or 3 gently sautéed minced garlic cloves

Directions

• Preheat oven to 350°F

• Gently mix the garlic into the dough. On a floured surface, press the dough into a 1” thick rectangle. Cut into 8-10 sticks.

• Place on a baking sheet lined with parchment paper. If desired, brush with butter. Bake for 12-14 minutes or until golden brown.

Pizza crust

Makes one large pizza crust

Additional ingredients:

Shredded cheese of choice
Pizza sauce or quick homemade pizza sauce
Your favorite pizza toppings 

Directions:

• Preheat oven to 500°F (not a typo)

• Spray a pizza pan with nonstick spray. Press the dough evenly into the pizza pan. Bake for 4-8 minutes. 

• Remove from oven. Spread pizza sauce on the surface, add cheese, and any other toppings. Bake for 4-8 minutes, or until crust is golden brown and cheese is melted.

Pretzel buns

Makes 4 buns

Additional ingredients:

Pretzel bath: 1 cup water, two tablespoons baking soda, mixed well
Melted butter
Pretzel salt (optional) 

Directions:

• Preheat oven to 400°F 

• Divide the dough into four pieces. Shape into balls. With a sharp knife, make 1-2 shallow slits in the top of each bun.  

• Set a small pot over a medium-high heat and bring the pretzel bath to a boil. Carefully put the buns in the pretzel bath for 20-30 seconds. Place a baking sheet, brush each with melted butter, and sprinkle with pretzel salt if desired.

• Bake for 15-20 minutes.

Soft pretzels 

Makes 4 pretzels

Additional ingredients:

Pretzel bath: 1 cup water, two tablespoons baking soda, mixed well
Melted butter 
Pretzel salt (optional) or toppings of choice, like cinnamon and sugar

Directions:

• Preheat oven to 400°F 

• Form the dough into a ball. Divide the dough into 4 sections. Roll each into a snake. 

• To shape into pretzels, hold the dough on each end about 3” from the center. Move your hands up and down the center to form the loops. Overlap the two loose ends by the loop.   

• Set a small pot over a medium-high heat and bring the pretzel bath to a boil. Carefully put the pretzels in the bath for 20-30 seconds. Place a baking sheet, brush with melted butter, and top with salt or other toppings.

• Bake for 15-20 minutes.

Sweet treats

The cream also rises to the top

Yogurt’s not the only ingredient you can add to self-rising flour. For these recipes, heavy cream becomes the second ingredient.

Scones

Cream biscuits

Flour child

Make your own self-rising flour in a flash! 

Add 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt to a sealable container, such as a plastic storage bag or Mason jar. Give it a good shake to mix. Store in a dry, cool location until needed.

Today’s fun fact: Technical difficulties are what made “Jaws” so captivating

Steven Spielberg used three mechanical sharks while filming Jaws - two half-complete models with exposed machinery and one complete shark head for close-up shots. But given the technology available and exposure to salt water, the $250,000 props constantly malfunctioned.

The most legendary mishap occurred when George Lucas visited the set and jokingly stuck his head inside one of the mechanical shark mouths. A practical joke led him to get stuck there until people on set could pry him loose.

The failures drove Spielberg to multiple breakdowns and sleepless nights. He eventually decided to simply use the mechanical sharks less to reign in production delays.

The result?

The rare appearance of the shark on film led to the iconic suspense we associate with the movie today.

Are you ready to bake something today?