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
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
3-INGREDIENT SALT DOUGH RECIPE
This 3-ingredient simple and easy salt dough recipe is the perfect rainy day activity... Kids will master valuable kitchen skills while learning how to make salt dough, and then spend hours playing with it!
Provided by Tara Kuczykowski
Categories DIY & Crafts
Time 5m
Number Of Ingredients 3
Steps:
- Combine the flour and salt in a large mixing bowl.
- Gradually add water while stirring and mixing to form a dough with a Play-Doh like consistency.
- Form the dough into a ball and knead for approximately 5-7 minutes, until the dough is smooth and firm. Additional water may be needed, depending upon humidity. Add a teaspoon of water at a time until the dough reaches the proper texture. On the other hand, if the dough is too sticky, add more flour by the teaspoon until it's no longer tacky.
- Store the salt dough in a Ziploc bag when it's not in use to prevent it from drying out.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2.5 cups, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SALT DOUGH RECIPE FOR ORNAMENTS, HANDPRINTS, AND CRAFTING
Salt dough is a fun craft to do with the kids! Mix up a batch of our salt dough recipe for making Christmas ornaments, keepsake handprints, or other salt dough crafts. PLEASE NOTE: A number of readers have had issues with their ornaments puffing and losing their shape. We haven't been able to replicate this in our own kitchens yet, but if you're concerned, we recommend lowering the oven temperature to 200°F and leaving them in for longer.
Provided by Cassie Johnston
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the flour and salt. Slowly stream in the water while stirring until it comes together. Finish mixing together with hands. Knead until dough is soft, about five minutes.
- Preheat oven to 300°F. Place half of the dough between two large pieces of parchment paper. Roll out until 1/8" thick. Remove the top sheet of parchment.
- Using cookie cutters, cut shapes (leaving them on the parchment). Peel away the excess dough. Transfer the parchment with shapes to a baking sheet.
- Using a straw or toothpick, poke a hole for ribbon or an ornament hanger. Bake in preheated oven for 1 hour, or until hard.
- Once cooled, decorate using glitter and paint. To make sure the ornaments last a long time (I have one from 30 years ago!), spray with a light coat of polyurethane spray. Thread on a ribbon and hang on tree.
SALT DOUGH
This salt dough is perfect for craft projects or school projects like salt dough maps.
Provided by Jennifer
Categories School Projects
Time 10m
Number Of Ingredients 4
Steps:
- Mix together the dry ingredients then add the water a little bit at a time until the dough is the consistency of Play-Doh. Don't be afraid to use your hands.
- Knead for a few minutes until smooth.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SALT DOUGH MAPS
We made lovely maps of landforms for geography study. We used the book Geography from A to Z for reference. The toothpicks were for labels. Always fun to let them get them their hands dirty mixing the flour, salt, and water! Sticky! Fun sensory play. I separated the dough into three sections and...
Number Of Ingredients 4
Steps:
- Mix ingredients together with a wooden spoon or plastic spatula or by hand. Divide into thirds. Add yellow to 1/3 (desert), blue to 1/3 (water), and green to 1/3 (grass) to make land maps. It will harden so keep in a zip bag in fridge until ready to use.
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- Materials. To make the salt dough you will need: Flour. Salt. Water. For the rest: Cardboard cut to size A4. Printed outline of any continent / country. 5 Paints of choice.
- The Key. For this step,cut out a piece of paper and draw 5 boxes. Mark 5 categories, Water, Lowland, Highland, Mountains and peaks. For each altitude category, paint the box using the same color as you will use on your map.
- Tracing. Cut out the printed map, and trace it onto your piece of cardboard. The tracing doesn't have to be perfect, you only need the general outline.
- Making the Dough. To make enough dough for 1 A4 size continent / country. Mix 1 cup of flour, with 1/2 a cup of salt. Then gradually mix in 1/2 a cup of water, stiring thoroughly.
- Attaching the Dough. To attach the dough to the cardboard, gather small portions of the salt dough and press it on with the palm of your hand. Keep going until the whole country is done.
- Mountains and Highlands. In this step, mark the major mountains or mountain ranges in the country. For example, in South America mark the Andes mountain ranges, and Sugarloaf Mountain.
- Rivers. Using a toothpick, carve out the major rivers in your country / continent. Refer to a map to make the river proportional.
- Marking With Holes. Using a toothpick, pierce holes to mark capital cities, main rivers and mountains. Poke the skewer in until it touches the cardboard base, then pull it out.
- Painting. Look up a topographic (altitude) map of your country / continent. Paint the salt dough map according to it's altitude. Let the map dry before moving on to the next step.
- Making Marking Flags. To make the marking flags, cut out a piece of paper, and write down the name of a city, river or mountain. Next cut a toothpick in half, and stick the paper onto it using a small piece of clear sticky tape.
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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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