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Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

Crazy Dough: One Easy Bread Recipe with Endless Variations

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Hi Bold Bakers!
First things first, what is Crazy Dough? Well what if I told you that from one simple yeast dough you can get endless variations of completely different breads, from pizza dough, naan, focaccia, cinnamon rolls and even loafs of cheesy bread. All you need is this one easy master recipe.

This unique dough starts with the basics: flour, water, yeast and sugar. But it gets a texture and flavor boost from a few eggs and rich creamy yogurt. And like many of my doughs you do not need to mix this dough on a machine, you simply mix it by hand and let it ferment.

With this seriously crazy dough base you can add sweet or savory toppings and stuffings. You can roll, twist and bake this into a variety of shapes, allowing you to successfully experiment with all kinds of different bread based baked goods. I’ve created an amazing series of 8 different recipes around this one dough that I will release over the next 8 weeks. You will be blown away by how easy this is to make and how versatile it really is. My favorite thing to do is whip up this master recipe and keep it in the fridge all week long to be turned into whatever my friends and family are craving that day. No special machine needed, and messy kneading. Give this a try and you will see why this is called Crazy Dough.

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Crazy Muffins - One Easy Muffin Recipe with Endless Flavor Varieties!

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Crazy Dough
 
Prep time
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Ingredients
  • ½ cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3⅓ cup (16½ oz/500g) all-purpose flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon salt
  • ¾ cup (6oz/180g) plain yogurt
  • 1 whole egg*
Instructions
  1. In a small jug stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl combine the yogurt and the egg
  4. Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
  5. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
  6. Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
  7. Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
  8. Once the dough has risen it should be about double in size. From here you can take this crazy all purpose dough and make it into any of the following things!
  9. Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno and cheese stuffed dinner rolls, and braided Nutella loaf.
  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
Notes
*If you don't eat eggs leave it out and add a little more milk.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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581 Comments

  1. Yvonne on January 20, 2018 at 9:23 pm

    Hi Gemma,
    What a fantastic recipe – thank you so much!! Tried it with 50% white and 50% wholemeal spelt flower and it worked out great and is so tasty! Instead of the nutella filling I put almond flour mixed with an egg, sugar and a little bit of rum and put thin slices of apple and rhubarb.
    Love that this recipe encourages to experiment and combine all your favorite ingredients with this fabulous dough 😊
    Thanks a million!
    Yvonne

    • Gemma Stafford on January 21, 2018 at 3:46 am

      Hi Yvonne,
      Now, you really are a #BoldBaker.
      Thank you for this wonderful description of your adjustments to this recipe, I am delighted.
      I also am delighted thst you said the type of flour, Spelt seems to be a bit finer milled than some whole meal flours, and so has the gluten more available, and other bold bakers will be really happy to have your experience.
      Carry on baking, we have lots more to come here,
      Gemma 🙂

      • Fiona on January 22, 2018 at 12:28 am

        Hi Gemma, I love all your recipes and love watching your videos! I just found out my son has to be on gluten free, egg free diet. But he LOVES his bread. Any way I can make this all purpose dough a gluten free one?

        • Gemma Stafford on January 22, 2018 at 1:52 am

          Hi Fiona,
          First of all I feel your pain! It is so hard when you have a worry about a child, but it is a matter of getting used to it, the whole family tends to adjust!
          All vegan recipes are egg free, and here on my website I have an egg substitute chart. You will get used to this, and soon will know what will work in any recipe, instinctively.
          (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
          Gluten Free is a different thing, and there are blends of flour designed for this. You will find a good all purpose gf flour for general baking, and a gf flour, which has had xanthan gum, or such, added, to mimic the action of gluten. This is really never the same as a wheat bread, but it can be good. There is a blog I look to from time to time called Gluten Free Girl, she is coeliac, and as a result works really hard to develop recipes to suit, take a look.
          I wish you well with this, all will be well,
          Gemma 🙂

  2. Kate on January 20, 2018 at 6:10 pm

    I made this twice. The first time I subbed in white whole wheat flour instead of all purpose. It was a bit dry, and didn’t rise as well, especially after a night in the fridge. The final crumb was dry and the bread a bit dense.

    The second time, I adapted by using a bit more yeast and a bit less flour (still whole wheat). I didn’t refrigerateven, either. In half the dough (of a quadruple batch), I kneaded cheddar and bacon bits. Half I left plain. This produced a very soft, fluffy bread — not an easy feat with whole wheat flour. We’re enjoying it, especially the bacon-cheddar version!

    • Gemma Stafford on January 21, 2018 at 3:57 am

      Hi Kate,
      Thank you, thank you!
      I am delighted that you found a way to work the whole wheat into this recipe. It is a difficult thing to work with, unless it is formulated to do so. Some have vital wheat, which is a gluten, added to make it work better with yeast, but adding the extra yeast will compensate for this.
      Spelt whole wheat is often more finely milled, and so the gluten is more available.
      Good to have you with us, I appreciate your input here,
      Gemma 🙂

  3. Dimple on January 17, 2018 at 8:43 am

    Hi Gemma ,
    Thanks for this lovely recipe .In the video that you just demonstrated you used half of the dough for the final proofing in the pan .May I pl know the size of the pan used and can I just half the recipe and make the loaf or do I have to make the whole batch .
    Love your channel .Wishing you great success .Much Love

    • Gemma Stafford on January 17, 2018 at 8:54 pm

      Delighted you liked this recipe :). Thanks for visiting my website and being apart of the community.

      Gemma.

  4. Vanessa Lumbra on January 15, 2018 at 8:40 am

    For the life of me, I can not find a printable written recipe for the crazy dough. I am about ready to give up. Is there one?

    • Gemma Stafford on January 15, 2018 at 9:30 pm

      Don’t give up Vanessa, I got you.

      Around 3/4 way down the page there is the written recipe. It is directly under a picture of crazy muffins. There is a print recipe on the recipe.

      Did you find it? let me know if you still can’t find it.
      P.s the recipe is just above the photos that Bold Bakers uploaded of their crazy breads.
      Gemma.

  5. Shawna on January 13, 2018 at 6:16 pm

    This looks like an amazing recipe to have!! But what if I needed to make it low carb? I am following Trim Healthy Mama plan and am.struggling to find a good bread that is on plan.

    • Gemma Stafford on January 13, 2018 at 8:33 pm

      Hum, The only way I think this would be low carb is if you only ate a little of it 🙂

      I’ll add your request for low carb bread to my list,
      Gemma.

      • Mae on January 15, 2018 at 3:28 pm

        I have been on low carb too. This answer of yours really crack me up! Good morning! I cheat often when it comes to bread…

        • Gemma Stafford on January 15, 2018 at 9:17 pm

          lol you get it, Mae.

          Bread is one of my favorite things too.

          Gemma.

    • keto.luna on January 14, 2018 at 11:48 am

      I’ve adapted this recipe to fit into the ketogenic way of eating. I made blueberry rolls here: https://www.instagram.com/p/BdV5qaJFVuN/

      Keto Crazy Dough here (I use Tangzhong method to add more moisture): https://www.instagram.com/p/BdVWj1blb4c/

      Thank you Gemma for your wonderful recipes!

  6. Liahona on January 12, 2018 at 3:54 am

    Hi Gemma! I tried it today to make 2 pizzas and cinnamon rolls! I love it! the pizzas are bread-like and my mom loves it. Thank you!

    • Gemma Stafford on January 12, 2018 at 6:30 am

      Hi there,
      Good! I am really happy that you are mastering this recipe, well done to you.
      Always great to have Mom’s seal of approval too!
      Gemma 😉

  7. Farilyn on January 10, 2018 at 5:01 pm

    Hi Gemma,
    I love your crazy dough, can you tell me how to turn it into cinnamon raisin bread?

    Thanks,
    Farilyn

    • Gemma Stafford on January 10, 2018 at 8:23 pm

      Hi Marilyn,

      Delighted you like this recipe. Simply make the dough fully then knead in cinnamon and raisins until it is all the way through the dough.

      Good Luck,
      Gemma.

  8. Cindhu on January 9, 2018 at 1:59 am

    Can I home made thick curd in place of yogurt?

    • Gemma Stafford on January 9, 2018 at 9:30 am

      Hi Cindhu,
      Yes, that will work really well. It is a good egg substitute too!
      Gemma 🙂

    • Karen Kilpatrick on January 9, 2018 at 10:41 pm

      Pardon my ignorance but what is “thick curd”? Just trying to learn and I have never heard of such a thing.

  9. Amalie (DK) on January 7, 2018 at 10:15 pm

    This dough looks perfect for a baking novice like me. However, I wonder: can you supstitute some or all of the flour with whole grain flour, making it more suitable for my daughters packed lunch?

    • Gemma Stafford on January 8, 2018 at 4:24 am

      Hi there,
      If you find a whole wheat flour, which is labeled ‘STRONG’ then you will be able to make this full whole wheat.
      Whole wheat is high in gluten, but the gluten is hidden a bit, so when it is formulated for yeast baking, vital wheat is added.
      Failing that use 1/2 ans 1/2 white to wholemeal, allow a little longer for rising, and it may take less fluids too, depending on how it is milled.
      Spelt, which is an ancient wheat grain, is sometimes milled really finely, and works well in a yeast bake.
      Experiment a bit, but you are on the right track,
      Gemma 🙂

  10. Josephine on January 7, 2018 at 5:13 am

    Hi Gemma,

    Thank you so much for such a wonderful page.. you are a great inspiration and help for home bakers like me.
    i have question on your crazy recipe. can i use instant yeast instead of dry yeast ?

    Thanks ,
    Joe

    • Gemma Stafford on January 7, 2018 at 4:18 pm

      Hi Josephine,

      Really glad you like my recipes. Yes you can use instant yeast instead of dry yeast. Just follow the method the same way.

      Gemma.

  11. Janet C. Hancock on January 6, 2018 at 11:15 am

    Do you have any gluten free bread recipes, or can this recipe be made into a gluten free recipe?

    • Gemma Stafford on January 7, 2018 at 4:26 am

      Hi Janet,
      Yeast baking relies on gluten for a good result. Some all purpose gluten free flours claim to be formulated for yeast baking, as they use xanthan gum as a gluten substitute. Some bloggers on the subject have developed their own flour mixes too, with the addition of the gum, but i have not tried it, and so I am reluctant to say too much about this very important issue. I like a blog ‘gluten Free Girl’ which seems to be full of great information, and is written by a lady who is gluten free herself, and I think she knows about this!
      I am sorry, I am not much help, but I do thnik you can try it with the right flour,
      Gemma 🙂

  12. Yui on January 5, 2018 at 2:00 pm

    Hi Gemma
    I have the same problem with the muffin dough.
    3⅓ cup (16½ oz/500g) all-purpose flour
    I’m not sure about the measurements between cup and gram. My understanding is 1 cup = 240g. Or I might be wrong all this time. 😥😥

    • Gemma Stafford on January 6, 2018 at 5:29 am

      Hi there,
      What I do not understand is why you guys continue to worry about the weight conversions. Which methods are you using to measure your ingredients? This is what matters. If you are using cups, trust them. (https://www.biggerbolderbaking.com/weight-conversion-chart/) this is my conversion chart, but this is really what you need to know:
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      Gemma 🙂

      • Yui on January 6, 2018 at 9:59 pm

        Thank you so much for your advice Gemma!!

  13. Radhikamz on January 3, 2018 at 4:18 am

    Hi Gemma,

    Could I use this recipe to make breadsticks? I don’t mean the soft ones, I’m referring to the hard ones. Ideally I would like to give it to my daughter as she is teething at the moment.

    Please advice!

    Regards,
    Radhika

    • Gemma Stafford on January 3, 2018 at 4:48 am

      Hi there,
      The issue for me would be safety, if she is just starting to teeth she will be too young to have any food which may break up and cause her to choke. This is more of a problem than anything else. A soft teething ring, which you can cool for her in the freezer would be safer, and is designed for a young baby.
      If she is already eating solid food then the bread would be a good idea, but do not take your eye off her, it is always a worry that a piece may break off and choke her. Bake it a little longer, in a shape that she can manage to hold, but wide so that she cannot get too much into her mouth at the same time. I am nervous about this, as you can see. 😉
      Gemma 🙂

      • LadyIreland on January 3, 2018 at 10:35 am

        I used frozen waffles when my son was teething. The squares soak up the drool and it’s big enough to hold and doesn’tbreak apart while they gnaw on it. Best of all they are reuseable! just pop them back in the freezer when they get too soft. Best of luck….this too shall pass as my son is now 26.

        • Gemma Stafford on January 4, 2018 at 6:09 am

          Hi there,
          Thank you so much for this brilliant piece of advice, many young mums will be delighted with this one. Sounds like your young man survived. You are right, this would not break up so easily, I worry about baby advice!
          Gemma 🙂

          • Karen Kilpatrick on January 4, 2018 at 9:18 pm

            Hi Gemma. Another thought for the mom whose daughter is teething. Your waffle recipe would be a perfect way to introduce new flavors as well as helping her to cut teeth. It’s never to early to intro veggies. I would shred carrots or zucchini and add them to pancake and waffle batter. Michael still loves my carrot/apple waffles and I’ve never told him the secret flavor.



          • Gemma Stafford on January 5, 2018 at 11:44 am

            Hi Karen,
            Yes, and it is a great idea. My Mum used to put all the veg on the table first, and tell us we were not to eat them until we got our plates, needless to say that was all she needed to do, veg all gone, before the plated landed on the table! Haha!
            Good idea to introduce new flavors, and helps to keep things low in sugar, I will be spreading this one around!
            Gemma 🙂



  14. Nandhini on January 3, 2018 at 3:08 am

    Hi Gemma,
    I’m your new fan. I have tried ur crazy cookie recipe and it’s was awesome. Everyone at my home loved it. Thank u so much. My next try is crazy dough. I have tried many years recipe and ends up in failure. So I need to try did with lesser quantity. If I reduce the quality to 1/4th how much yeast baking powder is to be used???

    • Gemma Stafford on January 3, 2018 at 5:12 am

      Hi Nandhini,
      This will change the recipe, but you should manage it.

      ½ cup ( 4floz/120ml) milk (you will need to measure it as it is difficult to break this down in cups 1/4 will be 30 ml).
      1 teaspoon sugar ( you need to use about 1/4 teaspoon sugar)
      2 teaspoons dry yeast (You will need 1/2 teaspoon of dried yeast, a touch more will not harm it)
      3⅓ cup (16½ oz/500g) all-purpose flour (You will need 125g of flour)
      1½ teaspoon baking powder (You will need a little less than 1/2 teaspoon baking powder)
      1½ teaspoon salt (Again about 1/4 teaspoon, a touch over will be ok).
      ¾ cup (6oz/180g) plain yogurt (45g plain yogurt)
      1 whole egg* (1/2 tablespoon of egg, but you do not really need this, it is to enrich the dough)
      If you do not measure in metric you will need to find a converter for yourself, if you use cups all will be well as long as you are consistent, but metric measurements are the most accurate for small amounts.
      Follow the recipe carefully and all will be well.
      (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) this dough is a basic bread dough, really easy to master, and also to divide as it is proportional. It is worth getting to know it and other no knead recipes on my website,
      Gemma 🙂

      • Nandhini on January 3, 2018 at 5:42 am

        Thank you so much Gemma. Very kind of u

  15. Divya Korde on January 2, 2018 at 6:11 am

    Hi! If I make a pizza out of this dough and bake it in a pan, would it turn out the same?

    • Gemma Stafford on January 2, 2018 at 10:34 am

      Yes, it will work out great :).

      Happy Baking!
      Gemma.

  16. Jessica on December 30, 2017 at 2:40 pm

    Hi there! I love every recipe I have made from your site! I made raspberry sorbe last night (amazing of course!) and I just made the crazy dough. My plan is to bake the bread tomorrow. It is proofing now. How would you recommend storing it in the refrigerator? Should I knock it down and put it in the fridge? Thanks a bunch and thanks for all the great videos and recipes!

    • Gemma Stafford on December 31, 2017 at 5:09 am

      Hi Jessica,
      Do not knock it back before you refrigerate, the dough will continue to proof in the fridge. The exception to this is if tyou are going to have it in shape for baking, then you knock it back, shape it, refrigerate, and remove to room temperature for about one hour before baking. In a cold place you can leave it at room temperature!
      Gemma 🙂

      • Jessica on January 4, 2018 at 10:27 am

        Thank you so much! I made the cheese bread and a few batches of cinnamon raisin bread. I made the raisin bread in the loaf shape and also the braided style like the Nutella bread. It is so yummy and I’ve been loving it!! I will be making it every week for sure. Thank you so much for all of your great recipes. I’ve been trying a ton of them and everything is so delicious!

        • Gemma Stafford on January 5, 2018 at 1:07 pm

          Hi Jessica,
          Thank you so much for your kind review of this recipe, well done you,
          Gemma 🙂

  17. Rakini on December 27, 2017 at 4:11 am

    Hi Ms.Gemma. I’ve tried your recipe & it worked well. Can I use bread flour instead of all purpose flour? Do I need to adjust the liquid measurement?

    • Gemma Stafford on December 28, 2017 at 3:19 am

      Hi there,
      Yes! you can use bread flour. The gluten is higher, but it will work well too,
      Gemma 🙂

  18. Ajoke on December 22, 2017 at 8:54 am

    Hi Gemma great and simple recipe . I’m gonna try it for Christmas. Can I use extra milk in place of yogurt? or what other alternative can I use. Thanks

    • Gemma Stafford on December 22, 2017 at 10:51 am

      Hi there,
      Use a buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/), what you are looking for is the acid ingredient, and this has it,
      Gemma 🙂

      • Ajoke on December 22, 2017 at 10:54 am

        Thanks so much. Will do

      • Fio on January 22, 2018 at 1:16 pm

        Would sour cream work as well?

        Thank you!

        • Gemma Stafford on January 22, 2018 at 7:27 pm

          Yes sour cream will work 🙂

  19. Mary on December 22, 2017 at 1:44 am

    Hi Gemma! New fan here! Cant wait to try your recipes! I have a question. Everytime I baked bread it smells yeast when its cooked. Please tell me why? And how will I know when the dough is not under or over proof?

    Thank you!

    • Gemma Stafford on December 22, 2017 at 12:16 pm

      Hi Mary,
      first of all you are welcome here, you are now a Bold Baker! officially 🙂
      Yeast is a great thing, it is a living organism, and quite magic! Just because much is good, does not mean more is better, and many recipes call for too much yeast, in my humble opinion.
      You should not smell yeast from your bake. I want you to take a look at this recipe (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). This is a fermented dough, and it can be use for a white loaf. Try it! follow the instructions, if you live in a cool climate you can leave this overnight at room temperature, then form into a loaf, proof for one hour, and bake!
      I think this will suit you, and it will teach you a lot.
      About yeast:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      I hope this is of help to you,
      Gemma 🙂

  20. E.S.Black on December 15, 2017 at 8:30 am

    Pretty excited about my pizza…..will put it to bake in a few minutes….😊…looks great…but one thing worries me…..my dough never rises….we think maybe the yeast we use is not good….but I’ll keep trying

    • Gemma Stafford on December 16, 2017 at 6:56 am

      Ah! In order to check the yeast it is a good idea to sponge it before baking again.
      Pour 300ml of water into a jug and warm it slightly, like your blood temperature.
      Stir in a teaspoon of sugar.
      Stir in a teaspoon of yeast, allow to stand at room temperature for 5 mins. If the yeast is good then a ‘sponge’ will form on top of the liquid. You caan then stir this through and use it in baking, if there is not sponge the yeast may indeed be dead! This was the meaning of proving, you are proving that the yeast is alive! It is always worth donig this.
      I hope all goes well for your pizza,
      Gemma 🙂

      • Sonia Azeem on December 19, 2017 at 6:48 pm

        Gemma your vcrazy dough recipe is perfect
        and easy.your recipes are smart as you are.

        • Gemma Stafford on December 19, 2017 at 9:39 pm

          I’m delighted to hear that, Sonia 🙂

  21. Christine on December 12, 2017 at 10:50 am

    Gemma,
    Y does my bread turn heavy n mot soft n fluffy?
    What m I doing wrong?

    • Gemma Stafford on December 13, 2017 at 3:36 am

      Hi Christine,
      This sounds like an under proofed dough!
      You do need to allow the dough to proof, properly, at the two stages. The proofing establishes the structure of the dough, and creates the open, light structure of the bread.
      Do not rush it, it is worth getting to know this quick dough. Yeast baking takes time, no matter which recipe.
      Take a look at the no knead one here too (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) this is really a basic bread dough, do try it,
      Gemma 🙂

  22. Karen Kilpatrick on December 12, 2017 at 9:06 am

    You know I love your recipes. What I don’t love is having to adjust cooking times in the microwave as mine is only 700watts. I am due for a new one and would like to leave “Santa” a wish list. What brand is yours? Thank you again for sharing your craft with the world. Love you and Kevin to the moon and back.

    • Gemma Stafford on December 13, 2017 at 4:07 am

      Hi Karen,
      I know, and the technology has changed considerably too, how the waves are distributed has changed too, the modern ovens are so much more efficient.
      I have always use Panasonic, and because Panasonic spotted this, they gave me a new oven a couple of years ago. This is a 1200 Watt oven with Inverter Technology, and I love it. I am not sure if they still do my model, but I would trust this brand.
      There are so many to choose from too, and so many places to buy, it can be confusing! I wish you luck with your search,
      Gemma 🙂

  23. Maria on December 11, 2017 at 8:09 am

    Can i skip yogurt .. ?

    • Gemma Stafford on December 12, 2017 at 3:12 am

      Hi Maria,
      The yogurt is an acid ingredient, which works with the raising agents to raise this quick dough. If you do not have this ingredient you can use a substitute buttermilk (https://www.biggerbolderbaking.com/homemade-buttermilk/) too, but do use some acid ingredient for best results,
      Gemma 🙂

  24. Sue on December 10, 2017 at 11:33 pm

    Hi Gemma,

    Once the flavours – Cheese nuttella etc have been included after the first prove do i have to keep the bread to prove again? or I bake straight away after the ingredients have been kneaded in?

    thank you

    • Gemma Stafford on December 11, 2017 at 2:04 am

      Hi Sue,
      Yes! Form in whatever shape you want to bake in, then proof, and bake!
      This is true of all yeast baking, flat breads like pizza and naan are the exception, they really just need to relax after shaping, and before rolling for cooking. I hope this helps,
      Gemma 🙂

  25. Just a Baker on December 9, 2017 at 12:03 pm

    Can you add cornmeal and make cornbread from this dough?

    • Gemma Stafford on December 9, 2017 at 12:12 pm

      Hi,

      Unfortunately that wouldn’t make corn bread. Cornbread is a totally different recipe all together.

      Best,
      Gemma.

  26. amelia ch on December 5, 2017 at 7:04 pm

    Hi Gemma!
    i just want to know. if i put the dough in freezer, how long the dough will last? if i kept it to long, will the dough change the flavour?
    and if put it into room temperature and not immediately make it, what will happen with the dough?

    thanks before 🙂

    • Gemma Stafford on December 6, 2017 at 4:20 am

      Hi Amelia,
      If you over proof this dough at room temperature the taste and texture will change. It will ferment.
      Experiment with it. Room temperature is an arbitrary thing, not the same everywhere!
      If you freeze this dough you should use it in 30 days or so. The freezer is meant for keeping foods in the short term, really any food left beyond a month or so will begin to lose something, fresh is always best!
      Gemma 🙂

      • Amelia ch on December 7, 2017 at 7:47 pm

        Oh thanks a lot Gemma!😊😊😊 Thank you

  27. Rachel on December 5, 2017 at 10:11 am

    I recently made this recipe for rolls at a catering event I was working. I made 6 recipes at once in an icing bucket, proofed it for two hours, and refrigerated over night for the slow-fermentation method I learned in your cinnamon-roll recipe. It worked like a dream! Everybody wanted to devour them while they were still warm with a bit of butter!

    • Gemma Stafford on December 6, 2017 at 4:48 am

      Rachel, you are a genius baker!
      This is what I love to hear, you took what you learned from one recipe/method, and took it to another. Well done to you, I am really pleased!
      Gemma 🙂

  28. Loz on December 5, 2017 at 2:19 am

    Hi Gemma
    What milk would you suggest as want to Make this suitable for vegan
    Cheers Loz

    • Gemma Stafford on December 6, 2017 at 5:30 am

      Hi Loz,
      The milk adds a little richness and texture. Really any nut milk would be great. You can also just use water if you wish.
      Yeast baking is really forgiving, once you get the hang of it is is hard to go wrong,
      Gemma 🙂

      • Loz on December 6, 2017 at 6:55 am

        Thank you

  29. Bob on December 4, 2017 at 3:42 am

    Can I substitute self rising flour and omit the baking powder? I have a bag of self rising flour from another recipe that I’m not sure what to do with
    thanks!

    • Gemma Stafford on December 4, 2017 at 4:04 am

      Hi Bob,
      I think you can! You can use this in any recipe requiring plain/all purpose flour plus baking powder. The concern I have is that it will be too much baking powder, probably as many as 4 in the self raising flour proportionally, just 1 1/2 in the amount required for the recipe.
      I would chance it, but I am not sure of the negative results, you can let us know if you try it,
      Gemma 🙂

  30. Eunice on December 3, 2017 at 4:51 am

    Can I use Greek yogurt?

    • Gemma Stafford on December 4, 2017 at 3:43 am

      Hi Eunice,
      Yes! It will be perfect. Just add a touch more liquids if you need it. Let it be Greek/strained yogurt though, not a Greek Style yogurt, which is really a thickened yogurt.
      Gemma 🙂

  31. Valerie on December 1, 2017 at 11:42 am

    If I made the dough on Thursday will it be fresh for Sunday or should I freeze and unfreeze Sunday morning and bake, does it take long to unfreeze

    • Gemma Stafford on December 2, 2017 at 3:12 am

      Hi Valerie,
      This all depends on how you freeze it. If you make the dough, proof it, knock it back and freeze it it will need to be defrosted, then shapes and proofed before baking.
      If you make it, proof it, shape it as you wish, ready for the second proof it will defrost quickly, and can be popped into the oven. One way or the other it will need at least an hour depending on where you live. It may be better to finish it on Thursday and bake it, then freeze it. It will be less stressful,
      Gemma 🙂

  32. Mansi on November 29, 2017 at 11:09 am

    Hi Gemma! If I want to make this dough without egg how much more milk is required? Also can we use whole wheat flour?

    • Gemma Stafford on November 29, 2017 at 8:26 pm

      Hi Mansi,

      I have spoken to others and they just left the eggs out completely and it still worked so you could try that. And yes you can use whole wheat flour. 🙂

      Gemma.

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