dough
/dəʊ
/noun [mass noun]
1A thick, malleable mixture of flour and liquid, used for baking into bread or pastry: add water to the flour and mix to a manageable dough...
- It is this technique that allows pastry doughs to rise and pie crusts to flake.
- The oven can cook thinner doughs but not thicker ones.
- Pour a little rose water in to fruit salads, use it to flavour thick syrups or add it to pastry and biscuit doughs, or whipped cream.
2 informal Money: lots of dough...
- Once I get that we'll be okay, but they will be loan players I would say because we ain't got a lot of dough.
- For yee biggest rock acts of yonder do stand to make a lot of dough from reunions.
- Even adjusting for inflation, that's a lot of dough for a poor boy from the backwoods of Austria.
Derivatives
doughiness
- On clinical examination a mass may be palpable in the abdomen, or an area of ‘doughiness’, but quite often palpation yields no clue and an abdominal radiograph is needed to remove all doubt.
- He wants to develop a plant that has all the characteristics of corn, such as the taste and ability to grow in various climates, but also includes specific properties of wheat, like its ‘doughiness’ and flexibility when used as a flour.
- And while pizza crusts have been getting competitively thinner, the grilled version here makes up for its unfashionable doughiness with excellent mozzarella and seasonal toppings like asparagus and snap peas.
doughy
/ adjective (doughier, doughiest) ...- Do not microwave, as they will become damp; thawing at room temperature makes the outside mushy and the insides doughy.
- What is it about that doughy concoction that is so appealing?
- These stuffed doughy pockets are comparable to Chinese dumplings or Polish pierogis, but the texture is distinctive.
Origin
Old English dāg, of Germanic origin; related to Dutch deeg and German Teig, from an Indo-European root meaning 'smear, knead'.
see bread, duff, lady