“2-Ingredient Miracle Dough Cookbook” by Erin Renouf Mylroie, Page Street Publishing Co., 175 pages, paperback, $21.99

Looking for a traditional Irish treat to serve for St. Patrick’s Day, I came across two easy-to-make options — a sweet soda bread and a dill-rye bread — in a cookbook by Erin Renouf Mylroie.

Her book, “2-Ingredient Miracle Dough Cookbook,” features some 70 recipes for flatbreads, bagels, rolls, main dish breads, and desserts made with the “miracle dough” using equal parts Greek yogurt and self-rising flour. While she doesn’t provide nutritional analysis for any of the recipes, Mylroie says they are lower in calories and carbohydrates than recipes made with traditional dough.

Side Dish: Recipe for Sweet Irish Soda Bread with Currants and Raisins

Mylroie writes she was skeptical of “Two-Ingredient Dough” popularized on the internet until she tried it herself and saw the benefits of the fast and easy formula for making baked goods — no waiting, no rising, no complicated techniques.

She offers readers master recipes with vegan and gluten-free options for making bagels and self-rising flour, then moves on to other recipes, such as Pesto-Parmesan Twists, Pretzel Bites with Sweet and Tangy Cheese Sauce, Deep-Dish Chicago-Style Pizza, Classic Sausage and Pepperoni Stromboli, quiche, churros, coffee cake, and Fudgy Double Chocolate Snack Cake.

The recipes are illustrated with full-color photographs of the completed dish.


Cheramie Sonnier is a food writer and columnist. Contact her at sonnierfood@gmail.com and follow her on Twitter, @CheramieSonnier.