Directions: |
Directions:1. In a large, flat-bottomed bowl, mix flour and salt with a rubber spatula or wooden spoon.
2. Add water slowly, mixing as you pour.
3. If desired, add a few drops of food coloring.
3. Knead for 20 minutes. You may need to add more water. See tips below.
Clay dough should be very stiff for best results. Clay dough is ready to sculpt when texture appears soft and smooth and the salt grains can't be felt. DO NOT REFRIGERATE. Keep in sealed plastic bag.
A few helpful tips:
1. You can use a Cuisinart or a mixer with a dough hook to make the clay (although hands are always better!).
2. Depending upon the humidity/weather, you may need to add more water a little at a time, or you may wet your hands while kneading. Wait until you have kneaded for at least 15 minutes before adding water. The dough will smooth out although you think it will never happen!
3. It goes faster if your hands and your kitchen are warm.
4. Keep completed clay dough tightly wrapped in a plastic bag in a warm place.
Bake creations in 325º oven, never hotter. Baking time depends on thickness of the clay dough. Average time is 1 hour. Items may be brushed with milk before baking to give color. |
Personal
Notes: |
Personal
Notes: While growing up in Oregon, there were many rainy days when we'd be bored out of our gourd. We couldn't go outside to play, we were tired of our toys, and our Playdough (if we had it) was all dried up. It was always a special day when Mom would make up a batch of "clay" for us to play with. We'd be occupied for hours, creating all sorts of forms. I remember we couldn't wait for them to come out of the oven!
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This recipe for Bakers' Clay Recipe is from