ETYM Old Eng. dagh, dogh, dow, AS. dâh; akin to Dutch deeg, German teig, Icel. deig, Swed. deg, Dan. deig, Goth. daigs; also, to Goth. deigan to knead, Latin fingere to form, shape, Skr. dih to smear. Related to Feign, Figure, Dairy, Duff.
(Homonym: do [n], doe).
A flour mixture stiff enough to knead or roll.
Mixture consisting primarily of flour, water, and yeast, which is used in the manufacture of bread.
The preparation of dough involves thorough mixing (kneading) and standing in a warm place to “prove” (increase in volume) so that the enzymes in the dough can break down the starch from the flour into smaller sugar molecules, which are then fermented by the yeast. This releases carbon dioxide, which causes the dough to rise.