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Crazy Dough Cheesy Bread - 1 dough that can make a variety of breads from cheesy bread to Cinnamon Rolls.

Crazy Dough Cheesy Bread

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Hi Bold Bakers!
Every Bold Baker needs a great recipe for white bread. It is an all-purpose, versatile dough that will welcome the addition of toppings and fillings. Crazy Dough is that very dough you have been looking for!!!!!!

So 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 bread, cinnamon rolls and even loafs of cheesy bread. All you need is this one easy Master Recipe.

If you’ve ever made my Irish Soda Bread or Homemade Cinnamon Raisin Bread you know a simple loaf of bread when made at home is one of the most delicious things. Store-bought bread just does not compare! If you’ve never baked breads at home you are missing out, but I don’t blame you as some recipes for bread can be complex and take up a lot of your time. Well, not this recipe!

My recipe for a simple bread loaf is actually pretty special. I don’t stop at just homemade bread, I’ve made a Cheesy Bread Loaf. This bread is marbled throughout with chunks of cheese and of course topped with an extra generous helping. I used a good sharp cheddar cheese but feel free to experiment with your favorite hard cheeses, as this would be super yummy with white cheddar or grated parmesan. If you can keep it around long enough this bread is my absolute favorite sliced up and served alongside soup for lunch or made into a killer sandwich. If you’ve never made homemade bread before this Crazy Dough Cheesy Bread is a great gateway.
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Get my base Crazy Dough Recipe, and come back every Sunday at 8:30am Pacific Time for more Crazy Dough variations!

4.5 from 14 votes
Crazy Dough Cheesy Bread - 1 dough that can make a variety of breads from cheesy bread to Cinnamon Rolls.
Crazy Dough Cheesy Bread
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 
Servings: 2 loafs
Author: Gemma Stafford
Ingredients
Instructions
  1. Once crazy dough had proofed and knocked back remove from the bowl and transfer onto a lightly floured surface.
  2. Divide the dough into two balls to make 2 loafs of bread or use the whole recipe for one larger loaf.
  3. Gently knead 2/3 of the grated cheese into the dough until evenly distributed.
  4. Transfer the dough into a lightly greased loaf tin and top with the remaining cheese
  5. Loosely cover with plastic wrap and a tea towel then set the loaf tin aside in a warm spot to proof for a second time. This should take 45 minutes to an hour.
  6. After the second proofing preheat the oven to 400oF (200oC). Pop the loaf tin into the oven and bake for 40-45 minutes or until the bread has a golden brown crust.
  7. Remove from the oven and allow to cool for about 10 minutes before before running a knife along the outside of the bread to loosen. gently lift the loaf out of the tin and allow to cool fully before slicing. This is a delicious bread served warm and spread with butter, toasted and eaten with breakfast, or served cold and made into a sandwich! Enjoy!

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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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150 Comments

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  1. Shruthi Achut on October 18, 2018 at 7:30 am

    Hi Gemma, can you teach me how to make an authentic pull apart cheesy garlic bread with herbs ?
    Do you have a recipe ? If you do could you please share it ? My cousins are coming home and I want to give them special breads this Saturday 🙂

    • Gemma Stafford on October 18, 2018 at 7:34 am

      Hi there Shruthi,
      Try this recipe (https://www.biggerbolderbaking.com/pizza-monkey-bread/). you can change the filling to suit your ingredients and taste. crush 3 – 4 garlic cloves with a little salt, mash these into butter, the amount to suit you, and scater on some parsley, dried or fresh, black pepper too. Really you can have fun with this!
      I hope you have a lovely gathering,
      Gemma 🙂

      • Shruthi Achut on October 18, 2018 at 8:32 am

        Thanks Gemma,
        Sounds yummy. What cheese should I use ? I have the regular cheese slices. Was wondering if I could chop them up into diamonds and mix them up…

        • Gemma Stafford on October 19, 2018 at 3:52 am

          Hi Shruthi,
          The important thing is that the cheese has some flavor. A sharp cheddar will do that. I do not know what your slices are. If they are processed they will be a bit low in flavor for the bread. You can try it of course.
          Thank you for being here with us and for your contributions,
          Gemma 🙂

    • Shruthi Achut on October 18, 2018 at 8:30 am

      Also, I wanted to ask you if I could use 4 tablespoons of sour cream instead of egg in the crazy dough recipe. To make the bread richer.

      • Gemma Stafford on October 19, 2018 at 3:53 am

        Hi Shruthi,
        Yes! or yogurt, but the cream will be great,
        Gemma 🙂

  2. Helen on October 8, 2018 at 8:37 pm

    Hi Gemma,
    What are the steps to freeze and bake after frozen. There is only 2 of us, so my baking needs are small. I love your recipes. This would be great if I can freeze the dough.

    • Gemma Stafford on October 9, 2018 at 1:23 am

      Hi Helen,
      Good to have you baking with us.
      You can freeze the dough, and you can freeze the baked bread too.
      The dough is always best baked from freshly made, however if you freeze it you freeze it in portions after the first proofing. Place each portion into an oiled freezer bag, take out the air and freeze. When it comes from the freezer remove the bag as soon as you can, then defrost and shape for baking, proof for about 1 hour, or until doubled in size, then into a hot oven to bake.
      It is sometimes easier to bake and freeze, a lot less hassle, then you can refresh in a hot oven before serving. Try it both ways, see how it works for you,
      Gemma 🙂

  3. Izzyg43 on October 6, 2018 at 2:54 pm

    Hi Gemma! I have done a lot of baking from your recipes, most have come out really well. I have just made the cheesy bread and I have to say how surprised I was at the result, it tastes amazing just with butter on it. Could this recipe be done with wholemeal flour, and if yes would it taste just as nice?

    Thanks. Izzy

    • Gemma Stafford on October 8, 2018 at 5:56 am

      Hi Izzy,
      I am delighted that you like this recipe, yes, it is delicious, a family favorite here.
      There is a big difference between yeast baking with white wheat flour and wholemeal. Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose.
      A blend of white and wholemeal will work well too and adding a little more yeast, and more sugar will also help with this flour.
      Take a look at this one (https://www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/) you can easily make this one, and add the flavors/cheese etc, but it will be a different thing.
      Gemma 🙂

  4. Mary CW on September 18, 2018 at 1:41 pm

    I have to mix my ingredients all by hand, I do not have a mixer.. it is very hard to do. I know how our pilgrims felt ha ha.. The dough comes out harder then I like so I have to add a pinch more milk as Im kneading it to get a softer feel.. The bread comes out perfect.. Thank you so much for this easy recipe 🙂 Will show pictures after they are baked. I made 5 loaves worth whew!

    • Gemma Stafford on September 19, 2018 at 8:13 am

      Mary! well done you. A work our for that much bread, and your instinct was right. A dough should always be soft and yielding so that you can stretch th4 gluten. The proofing then is really important to the process, but you know this!
      Well done, thank you for letting me know, we look forward to the photos!
      Gemma 🙂

      • Mary CW on September 26, 2018 at 3:30 pm

        My 5 loaves came out great. They are various sizes since I have different pans 🙂 Ive submitted my photo up top 😉

  5. Jo-Ann Shattuck on August 19, 2018 at 12:49 pm

    Hi Gemma,
    I noticed that the written instructions for the baking time is listed as 40-45 minutes and in the video you say 30-35 minutes. That may be why Sanjana’s bread seemed a little dry. I used the written instructions (40 minutes) and my loaves came out perfectly – nice crust and tender inside. I did notice that the loaves were turning a little darker than golden while baking so I put a bowl of water into the oven for the last 10 minutes. I do not know if that helped or not. Thank you for the great recipe. This was my first attempt at bread making and it was a breeze. I love Big Bolder Baking!

    • Gemma Stafford on August 20, 2018 at 3:31 am

      Hi Jo-Ann,
      Thank you for this input, and you are right. Baking time depends on a lot of factors, including the temperature of the ingredients, the room temperature etc.
      A big part of learning to bake is learning to manage the bake, just as you did. Monitoring the progress of the bake, without opening the oven too often is also a skill, and that is what you did too.
      Ovens vary too, and often thermostats go off a little over time, usually not too troublesome, but baking times can need adjusting.
      Learning to know when a bake is finished is a big part of the success of any bake too, but this comes with experience.
      Thank you for bing in touch,
      Gemma 🙂

  6. Sanjana on August 9, 2018 at 6:18 am

    Hi Gemma,

    I made this bread today. It came out perfect. Except,
    1. the bread (specially the crust) is a little dry. To correct that, should I add more milk? or yoghurt? or both? if so, by what proportion? (in oz.)
    2. Can I simply double the ingredients to double the outcome?
    Also,
    3. What is the shelf life?

    I love your recipes!
    TIA.
    Sanjana 🙂

    • Gemma Stafford on August 9, 2018 at 7:24 am

      Hi there,
      Last question first. All home made baked goods, in particular bread, is best eaten in a day or so. If you need to keep it longer then freeze it.
      The issue with it being dry is a bit odd! I am wondering if it was a bit over baked. It should not be dry. Using a full fat milk will help to keep the bake moist, but I am not too sure why it is dry! Sorry, not much help.
      Gemma 🙂

  7. Karishma on August 8, 2018 at 4:07 pm

    Just adore all your recipes.my family is so happy.

    • Gemma Stafford on August 8, 2018 at 4:33 pm

      I am delighted to hear that, keep on baking 🙂

  8. Heather Goodpasture on August 6, 2018 at 7:25 pm

    This is my “go to” recipe now for pretty much all things bread related. Sadly I don’t have enough room for those industrial size bags of flour to keep up with my baking ; ) I’ve made hamburger buns, cinnamon rolls, loaves of bread, dinner rolls, and pizza, all with rave reviews. It’s so quick and easy, it almost makes itself! I’m a huge fan, many thanks and many blessings!

    • Gemma Stafford on August 8, 2018 at 9:26 am

      Wow, that all sounds amazing! I’m so glad you like the recipe, keep on baking 🙂 Would love for you to share some photos!

  9. Anita on August 4, 2018 at 8:55 am

    Hi Gemma, How could I incorporate garlic into this recipe? At the moment I only have powdered garlic. Thanks

    • Gemma Stafford on August 5, 2018 at 4:27 am

      Hi Anita,
      I would add it to the butter before incorporating it into the dough. this would be best for fresh garlic too, mince it with a little salt and add it to the butter.
      i hope this is of help to you,
      Gemma 🙂

  10. Karishma Sharma on July 25, 2018 at 7:49 pm

    Thanks Gemma

  11. Karishma on July 25, 2018 at 3:07 am

    Can we make this without the cheese and can we also make buns from this too

    • Gemma Stafford on July 25, 2018 at 3:58 pm

      yes you sure can. You can make this into bread rolls no problem.

      Best,
      Gemma.

  12. Mutia on June 19, 2018 at 12:47 am

    Thank you very much for your excellent recipe. I’ve made this bread twice and the result is always perfect.
    Best regards from Indonesia…

    • Gemma Stafford on June 19, 2018 at 1:38 am

      Hi there,
      I am really happy to hear this, thank you so much for letting me know and for this kind review,
      Gemma 🙂

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