Trainer & Area Training Coordinator
Central West Newfoundland Area
Source - "Dough it for Christmas" by Paulette S. Jarvey
I Have tried several recipes (baked and non-baked) but here is my favorite salt dough recipe.
- 4 cups flour
- 1 cup plain or iodized salt
- 1 1/2 cups hot water (from tap)
- Pour the hot water and salt into the bowl and stir for 1 minute. The grains of salt will reduce in size but not dissolve.
- Add the flour and stir until the water is absorbed.
- Turn the dough onto the table or bread board and knead a few minutes. The dough is ready when it is smooth and pliable.
- Keep the dough in a plastic bag so it will not dry out as you use it. It is best to use the dough within 24 hours.
Hints, Tips and Friendly Advice:
- Keep some flour available in case the dough gets sticky (I find it gets stickier the more time left in a plastic bag).
- For a bright color, add 1/4 cup liquid tempera paint to your hot water before pouring water into flour for dough.
- If you are working with two separate pieces of dough and wish to stick them together, it is best to use a coffee stir stick or knife to make teeny tiny slits on each piece on the surface where you want them to adhere. Dab a little drop of water on the surface of one piece and press the two together.
- This dough requires baking - otherwise it will crumble and crack. Cover dough creation with plastic wrap until ready to bake. Bake on cookie sheet at 325 degrees F for approx. 2 hours. Check regularly while baking as creations of various thickness will bake in different amounts of time. Bake until dough is hard all over. There should be no give when pressing on thickest part.
- You can paint or use permanent markers if you wish to further color your dough afterwards.
Craft Index || Return to Welcome Page or Index Page || Send us Mail