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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!

5.0 from 3 reviews
Crazy Dough Cheesy Bread
 
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Serves: 2 loafs
Ingredients
Instructions
  1. Once crazy dough had proofed and knocked back remove from the blow and transfer onto a lightly floured surface.
  2. Divide the dough into two balls to make 2 loafs or brad or use the whole recipe for one larger loaf.
  3. Gently knead ⅔ 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!

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33 Comments

  1. Laksmi on July 23, 2017 at 11:02 pm

    Hi Gemma, i tried making this yesterday. My bread turned out really hard, especially the top and botton crust. What do you think went wrong? Was it because my dough too dry? How dry is exactly too dry? (an amateur baker here 😁).
    Also, do we need to knead the dough first before making it into varieties of bread?

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 1:31 am

      Hi there,
      Good job! you tried it.
      First of all it sounds like you did not proof this dough sufficiently. You need to see it bloom, up to three times its’ original size before you bake.
      You knead the dough just after it has been mixed, this is an important step in this quick dough, it stretches the gluten, and allows the yeast to act.
      Then you rest it to proof, in a nice warm, air excluded environment. You can pop the entire bowl into a large plastic bag.
      Then you shape it, then it is proofed again, then it is baked!
      go back to the recipe here (https://www.biggerbolderbaking.com/crazy-dough/) it is worth getting this right. I suspect the hard top and bottom is down to under proofing, and under kneading, this is essential with this dough,
      Gemma 🙂

  2. Daphne on July 21, 2017 at 8:07 am

    Gemma!
    I can’t explain how grateful I am for this recipe. I’ve tried various recipes on Youtube and there was no success, I was despaired until I tried yours! Its as good, or even better than the bakery version since I added LOADS of cheese and the texture was really great! 😀
    Ever so grateful for your awesome recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 5:14 am

      Daphne, you have raised my spirits! Thank you, I am happy that you like this recipe. you can post your results here too.
      Yeast baking can be off putting for home cooks, but when you get the hang of it you will not look back, now to the other recipes here too! The no knead recipes are great.
      Gemma 🙂

  3. Sree on July 11, 2017 at 10:09 am

    Thanks for an awesome recipe! We tried an egg less version replaced eggs with milk, added olive oil while preparing the dough, black pepper powder, garlic and dry Italian herbs along with cheddar cheese and it tasted yum.

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2017 at 2:28 am

      Yea! that sounds like a great addition, and really makes this bread your own. I am delighted you shared this idea with us,
      Gemma 🙂

  4. Profile photo of Kal Renjit Kal Renjit on June 26, 2017 at 1:49 am

    Hi Gemma!
    I’m a self taught baker and your website is truly a God-sent to me! Just made the crazy dough plain bread and cheese bread. I wasn’t very sure how it would turn out without ANY kneading….I am amazed with the results!!! The bread smells heavenly and the texture is oh so perfect! I doubt the bread will last the evening:) we can’t seen to stop eating it!

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2017 at 6:53 am

      Hi,

      I’m absolutely thrilled to hear that. Stay tuned for this Sunday as it’s focaccia 🙂

  5. Profile photo of alyshaholzer alyshaholzer on June 23, 2017 at 4:44 pm

    I just made this bread with basil pesto and mozzarella and it turned out fantastic! My family and I ate almost the whole loaf right away. Thank your for the great recipe.

  6. Alysha Holzer on June 23, 2017 at 4:41 pm

    I just made this bread with some basil pesto and mozzarella and it turned out fantastic! My family and I ate almost the whole loaf right away.

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2017 at 1:51 am

      I am so delighted to hear that!!! good idea adding different flavors 🙂

  7. Alisa Mitchell on June 22, 2017 at 5:00 pm

    I have an electric pressure cooker that you are supposed to be able to make bread in. Would you know how to do this recipe in it?

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 11:26 pm

      hummm, I can’t recommend that because I don’t know anything about cooking bread in a pressure cooker. I think maybe just bake it in the oven :).

      Hope this helps,
      Gemma.

  8. Profile photo of tisha kong tisha kong on June 22, 2017 at 2:05 am

    Hi there Gemma,
    I finally made crazy dough. I used Greek yogurt though,i followed the rest of the ingredients, at first i was thinking of using less amount of salt but still i followed the 1 1/2 tsp, but for me its a bit salty, maybe i could lessen the amount of salt next time… However, i am so impressed with the texture of this loaf (cheese bread) compared to the usual bread dough i use. With that, a big THANK YOU for you Gemma, thanks for sharing another great recipe.. ooops i toasted some slices and spread it with peanut butter, yum, yum😍

    tisha

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2017 at 11:04 pm

      you can add a little less salt if you want, no problem.

      I’m delighted you liked the dough!!! stay tuned for Sunday when I use it to make a nutella loaf.

      Best,
      Gemma.

  9. Kristine Mercado on June 16, 2017 at 7:16 am

    Hi Gemma, I love your recipes and almost all that I made was a success. Except this crazy dough, mine didn’t rise. What do you think happened? My yeast mixture didn’t produce a frothe on top. How warm the milk should be? Also, I want to make a wheat bread loaf. How do I do it using this recipe? Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2017 at 2:08 pm

      Hi Kristine,
      I am not sure what happened here. It is possible that your yeast was dead, it should have foamed, and it will do, even in cool liquids if left long enough.
      If you used wholewheat flour you will need to have used a strong one. The gluten in regular wholemeal is not so available as it is in white flour, and this bread will need gluten to rise.
      Strong wholemeal flour has improvers added to help with the proving of the dough. 1/2 strong white and 1/2 wholewheat will be good too.
      The temperature of the liquids should not be above blood temperature, so if you put your finger in to the liquid it should feel neither hot, nor cold.
      I do hope this helps you,
      Gemma 🙂

  10. Profile photo of rajvee.k.parekh rajvee.k.parekh on June 14, 2017 at 8:05 pm

    Hi Gemma.. first of all, I love You so much.. you are absolutely amazing 😘😘
    I made the bread loaf with freshly minced garlic, cheddar and a little garlic flavoured seasoning; it turned out just perfect and super delicious.. my family loved it so much.. Thank you Gemma… much love from India ❤

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2017 at 1:43 am

      That is so nice to hear, I am happy when you are happy.
      Thank you for this idea, it will inspire other Bold Bakers to experiment too,
      Gemma 🙂

  11. Zahidah on June 12, 2017 at 6:52 pm

    Hey Gemma.. first of all lemme say .. U R AWESOME!!! 😘 Can I make plain bread out of this dough?? Hubby doesn’t like cheese ..

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2017 at 4:39 am

      Hi there,
      I am very impressed with how my lovely followers think so much about their partners in life, so kind.
      Yes, you can indeed make this as a plain bread loaf, it will be good. Do experiment with this one, it is good!
      Gemma 🙂

  12. Sally on June 11, 2017 at 9:43 am

    Wow, Gemma! This is truly wonderful. Have just made a cheesy loaf using half the quantity (froze the other half in anticipation of next recipe!). The texture is lovely. I can’t believe I made it. I used pecorino cheese as I didn’t have anything else in the fridge. It’s another firm favourite. Thanks so much.

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2017 at 2:02 am

      YES!
      Happy now Sally! This recipe seems to suit a lot of our followers. I love that people who never baked a yeasy bread before can do it now, well done you,
      Gemma 😉

  13. Susan on June 10, 2017 at 2:10 pm

    My first attempt at the crazy dough and the cheesy bread. I think it turned out great and delicious.
    Is this considered a large loaf or small. It didn’t quite fill my large load pan.

    If small, could I just use the entire recipe for a large load?

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2017 at 2:07 am

      Hi Susan,
      This is really a medium loaf, should be good in a 2lb/1kg loaf pan. If you have a larger pan you can double up the recipe, or do 1 1/2 times the recipe. You fill the pan to about 3/4 with the raw dough, this should rise really nicely in proofing to the top of the pan, and above the top in baking. Experiment a bit, you can bake any excess as a different bread/shape etc. More to come today,
      Gemma 🙂

  14. Profile photo of anita nartey anita nartey on June 7, 2017 at 10:12 am

    hi Gemma am new here, I have watch most of your videos on youtube they are amazing ❤❤
    can u please make a video on how to make fondant and icing for beginners🙏
    #thank you

  15. K.anita on June 4, 2017 at 6:58 pm

    Hii gemma..
    How to replace egg in chessy bread recepi..plz suggest the exact quantity also

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2017 at 9:04 pm

      Leave out the egg and add in 1/4 cup (4 tablespoons) of milk. If it is not enough then add more until a firm dough forms. 🙂

  16. Profile photo of Manu Manu on June 4, 2017 at 11:17 am

    Hey! Gemma, thanks for the amazing recipe but I have a doubt that can we bake it in a microwave and if yes how much time it will take.

    Can I bake this in a microwave

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2017 at 9:14 pm

      Hi,

      So that is a great question. I don’t recommend cooking the in the microwave. The best results will come from the oven for sure. Good luck with it and let me know how it turns out :).

      Gemma.

  17. Mary Ann Edwards on June 4, 2017 at 9:01 am

    Can greek yogurt be used in this recipe or must it be just regular yogurt

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2017 at 9:32 pm

      it sure can, it will work perfectly 🙂

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