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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!

4.34 from 30 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
  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!

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Write a Comment and Review

  1. Lianne Beck on May 30, 2018 at 4:56 pm

    Hi Gemma,

    This may have been asked before but if using dough from the freezer should i put it in my proofer to proof it again or should it defrost first on the counter?

    Thank you in advance.

    • Gemma Stafford on May 31, 2018 at 6:11 am

      Hi Lianne,

      Great question. You just need to defrost the dough, not proof it. Then make your cheesy loaf or whatever bread and then yes you do need to proof that. It just needs the final proofing.


      • Lianne Beck on June 1, 2018 at 3:08 am

        Thank you so much I appreciate it 🙂

  2. Dysfunction13 on May 30, 2018 at 2:13 pm

    So I tried making the crazy dough with oat flour and the dough didn’t rise any after the 2 hr proofing, and it’s very thick. Not sure if I needed to change the measurements (besides the flour ratios) or not but it didn’t work out very well. Any suggestions?

    • Gemma Stafford on June 1, 2018 at 2:58 am

      Hi there,
      Oat flour does not have gluten! It will not work in this recipe, or in any recipe which requires yeast. Use All Purpose wheat flour for best results. Spelt flour will work too as it is an ancient grain wheat. That is the problem, I am sorry, I cannot resolve this for you,
      Gemma 🙂

  3. tanu on May 30, 2018 at 6:17 am

    Hi Gemma,
    Would bleanding chocolate chips work in this bread ? If not, which amongst your recipes would you suggest something with chocochips (a lot of chocochips) !
    Please suggest 😊

    • Gemma Stafford on May 31, 2018 at 6:32 am

      Yes you sure can put chocolate in here. just replace the cheese with chocolate 🙂


  4. Mochi688 on May 18, 2018 at 5:12 pm

    Hi Gemma.
    Love this recipe!! So delicious! Thank you
    I have a question: what kind of knife is best to use to slice the loaves?

    • Gemma Stafford on May 18, 2018 at 11:37 pm

      Hi Mochi,

      Always when slicing bread a serrated knife is a must. It’s the only knife to slice bread.


  5. Arlene on May 13, 2018 at 11:31 pm

    Hi Gemma, I tried your cheesy bread recipe, and it came out a little lower and denser than I expected. I also noticed it didn’t rise as high on the second proofing as it did on the first, but I thought that could be due to the shorter proofing time. Did I do it correctly? Will it help to do the second proof for 2 hours also? It toasts up really well though! Thank you for the recipe!

    • Gemma Stafford on May 15, 2018 at 8:24 am

      Hi Arlene,

      I answered your question in the comments. let me know if you don’t see it.


      • Arlene on May 15, 2018 at 10:57 pm

        Thank you! I see it now. At the time I was sending the original comment, my computer screen flickered, so when I didn’t see the comment show up I assumed it didn’t get sent and therefore sent a second comment. Sorry about that.

        Thank you for your advice and I will try the recipe again, making sure I wait for it to rise properly. It is a very easy recipe to follow and very forgiving. I hope you can come up with more suggestions for using this dough!

  6. Arlene on May 13, 2018 at 11:06 pm

    Hi Gemma, I tried your cheesy bread and it came out a little lower than I thought it should, and is also a bit dense. Did I do it correctly? Should the bread be a little dense and moist? Or do I need to wait longer for it to rise? I followed your times correctly, and I thought it doubled in size at the second proof, even though it didn’t grow as much as it did on the first proof. Can I do the second proof for longer than an hour? It toasts up so well, though!

    • Gemma Stafford on May 15, 2018 at 8:22 am

      Hi Arleen,

      The bread shouldn’t be dense. You answered your own question and you are correct. Yes it needs more time to rise the second time. Some doughs need more time than others so although you followed the recipe, it just sounds like the dough needed more time. if that’s the case, give it another 30 minutes or even an hour. However long it needs.

      I bet it did make good toast.
      Hope this advice helps,

  7. Eve Tay on May 13, 2018 at 8:39 pm

    Hello Gemma,

    Thank you for sharing all your recipes so generously. I would like to try out your Crazy dough bread. May I know how big should the loaf tin be? Would you be able to give me the dimensions of the loaf tin? As I am.just starting out to learn to bake, I would need to purchase a loaf tin for this purpose. Thank you very much in advance. Cheers.

    • Gemma Stafford on May 15, 2018 at 8:15 am

      Hi Eve,

      Most loaf tins are the same size, roughly 9 inches x 5 inches. When you go shopping look for that size.


      • Eve Tay on May 15, 2018 at 6:32 pm

        Hi Gemma,

        Got it. Thank you for your prompt response. Appreciate it.


  8. Mackena on April 29, 2018 at 5:32 pm

    I made jalapeño cheddar rolled loaf out of this. They came out AMAZING! I (think?) I uploaded pics of them! Although I wasn’t able to attach a comment… I’m not sure what I did wrong in uploading. LOL I hope you got them!

    • Gemma Stafford on April 29, 2018 at 9:13 pm

      That sounds AMAZING! I’ll check out pictures now.

      I love jalapeño and cheddar.
      Gemma 🙂

  9. SuperWiebe on February 25, 2018 at 7:25 pm

    Hi Gemma,

    I used my other half of the dough to make the cheese bread!! Looking forward to making this tea sandwichs!! So tasty!!

    Please show us sourdough bread!!

    It’s on my list of must bakes!!

    • Gemma Stafford on February 26, 2018 at 3:21 am

      Hi there,
      Really we must get to a sourdough starter. I have been saying this for some time now. This is a process, and it is not for everyone, but it is an interesting thing to do, particularly if you are a regular baker.
      The no knead breads give a great and similar result. These are a fermented dough really. Check out this one (
      This recipe makes a great loaf too, give it a try,
      Gemma 🙂

  10. Meena Meena on February 18, 2018 at 10:07 am

    Gemma can I make brown bread from this recipe by using whole wheat flour?
    Love you xoxo

    • Gemma Stafford on February 19, 2018 at 3:20 am

      Hi there,
      Yeast is 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. These will usually be labeled STRONG. 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 🙂

      • SherinaLee on March 9, 2018 at 1:55 am

        Hi Gemme,
        I plan to replace one of the ingredients in the crazy dough 3⅓ cup (16½ oz/500g) all-purpose flour to the brown flour/spelt flour.
        Is there any changes in the ingredients (E.g. yeast, sugar and etc).

        • Gemma Stafford on March 9, 2018 at 4:02 am

          Hi there,
          Good question!
          Yes, brown, wholemeal flour needs to be treat differently. 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.
          You can also add extra yeast, but I think for this crazy dough I would just add a little more sugar/honey.
          Check the label on your pack too, see what protein level/gluten level it is at. If it is very low, below 11%, you may need to add at least some, strong white flour.
          I hope this helps. Do let us know how it worked, and what you did,
          Gemma 🙂

          • SherinaLee on March 25, 2018 at 4:41 pm

            Thanks Gemma.. it work for the recipe..

            I have try to bake whole meal bread as my today’s breakfast for my family & my mum love it so much.. 😘

            • Gemma Stafford on March 25, 2018 at 9:11 pm

              I’m delighted to hear that

              Gemma 🙂

  11. Sabahat on February 18, 2018 at 10:04 am

    Gemma can I make brown bread from this recipe by using whole wheat flour?
    Love you xoxoxxo much…

    • Gemma Stafford on February 19, 2018 at 3:39 am

      Hi there,
      I think I got to this earlier.
      Brown Whole wheat/flour/spelt flour will work well with yeast, especially if they have been formulated to do so. These will be labled as ‘STRONG’ whole wheat. Spelt flour is often finely ground, so it can work well.
      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. It may also need a slightly different level of liquid, less/more, depending on the flour.
      Experiment, use it half and half with white flour, try it out!
      Gemma 🙂

  12. Cherry Reyes on January 23, 2018 at 10:30 am

    Thanks for the recipe, Gemma. I am conquering bread making one recipe at a time thanks to you. First it was though the Traditional Irish Scones, then the donuts, then this. Thank you!

    Quick question : If I want the bread to be softer/ more airy what do I do? Thanks!

    • Gemma Stafford on January 23, 2018 at 10:55 am

      Hi Cherry,
      Pay close attention to the proofing!
      The more it proves before it goes into the oven the better will be the result, but you do not want it to over-blow.
      get the first proofing righ, the rest will follow. A nice warm room temperature helps. In a cold place you can warm the oven to about 100C/200F. Switch it off, and use it as a proofing box! Trick of the trade!
      Gemma 🙂

      • Cherry Reyes on January 24, 2018 at 5:57 am

        Thank you so much, Gemma.

        I am definitely making this again. Your recipes are keepers. I think I may have to start a new notebook/journal/cookbook exclusively for your recipes.

        All of the comments sent by other BBBs are so worth reading too because it’s also a great resource for learning. I hope the BBB community remains one that is strong, supportive, and warm.

        More power!



        • Gemma Stafford on January 24, 2018 at 1:31 pm

          Hi Cherry,
          What a kind comment, and exactly right, we depend on all of the Bold Bakers chipping in, with their experience and advice. This is particularly true when ingredients are hard to find, and our Bold Bakers are so resourceful.
          I am happy to have you with us, and I hope you carry on baking,
          Gemma 😉

  13. Sree on January 17, 2018 at 9:37 pm

    Hi Gemma, Thanks we are have tried the crazy dough and it’s different variations by now. Last week I tried the crazy dough with one cup of all purpose flour and remaining Wheat flour but the dough turned out too dry and the Focaccia bread recipe wasn’t fluffy and very chewy. Do you recommend any alternations?


    • Gemma Stafford on January 18, 2018 at 3:09 am

      Hi there,
      Whole wheat flour is a different thing to plain white all purpose flour. The Gluten is less available, unless it is formulated for yeast baking, with the addition of vital wheat.
      There are techniques for using this, but it is a different method, and I will get to it.
      Spelt whole wheat flour tends to be more finely milled, and may give a better result.
      You will not get the same result when you change anything in a recipe, it needs to be balanced, tried and tested, but you have learned this.
      Do try the Irish Soda Bread (
      Gemma 🙂

      • Sreedevi on January 18, 2018 at 8:24 pm

        Hi Gemma, Thanks for responding with all the details, I will bake the Irish Soda Bread soon.

        • Gemma Stafford on January 19, 2018 at 4:32 am

          Good, I hope you like this bread,
          Gemma 🙂

  14. Alisa Mitchell on January 17, 2018 at 10:42 am

    I love making this bread! So far I’ve only made larger loaves. Could you tell me which size loaf pans you used for the 2 smaller loaves and which you used for the 1 large loaf?

    • Gemma Stafford on January 17, 2018 at 9:01 pm

      Hi Alisa,

      For the small loves my tin was a regular 9×5 inch loaf tin. I didn’t use a large tin so I don’t have measurements for that.

      Hope you are able to make it.

  15. Stacy on January 11, 2018 at 3:07 pm

    I made the crazy dough and used half to make the Naam. OHH Man that was good! The other half became cheesy bread Wow I loved it! Thanks for the wonderful recipe.

    • Gemma Stafford on January 11, 2018 at 7:33 pm

      Hi Stacy,

      Really glad you like my recipe. Make sure you check out all the other breads you can make.


  16. Lilian on January 7, 2018 at 12:40 am

    Hi. I saw your video and the bread looks so yummy! I would love to try making it but have a few questions. I will be using instant yeast so do I need to activate the yeast?

    And as I will be using half the portion first, and the other half on another day, do I keep the other half in the freezer or normal section of the refrigerator? When I use the other half on another day, do I have to “thaw” it out first or can I just start “proofing” it?

    Thank you very much 🙂

    • Gemma Stafford on January 7, 2018 at 2:44 am

      Hi Lilian,
      First of all good that you are here with us.
      When you use instant yeast there is no need to sponge it, you can add it right in. I tend to add it to the liquids however, just to ‘prove’ that it is actually active. A few seconds will do, and it will activate quicker in the dough too.
      If you divide this dough, you do it after the first proofing. Place the piece to be saved straight into an oiled plastic bag, or wrap, and into the freezer. When you remove it from the freezer allow to thaw a little, remove from the plastic bag, and as soon as you have a soft dough shape it for baking, proof again for about one hour.
      If you keep it chilled in the fridge do not leave it for more than a day or so, it will be fermenting, and the flavor will change. You will need to allow it room to grow too as it will continue to proof even at a low temperature. Remove it from the fridge, shape for baking, but gently, proof for about 45 mins and bake. This is a combination of a quick dough and a fermented dough, the second loaf will taste different to the first.
      I think you would like the no knead dough here too, check them out,
      Gemma 🙂

      • Lilian on January 8, 2018 at 5:11 am

        Thank you for the detailed explanation. I really appreciate it. Think I will try the freezer then, for the 2nd half of the dough. Re the oiled plastic bag, may I know if one uses butter or cooking oil for that? Sorry, I’m a novice who’s trying to bake and yes, I love the Nutella bread too. Hoping to use the other portion for that 🙂

        Thanks once again for your advice.

      • SherinaLee on March 9, 2018 at 2:12 am

        Hi Gemma, I really need a little advice on the above of your comment.

        in your above comment “If you keep it chilled in the fridge do not leave it for more than a day or so, it will be fermenting, and the flavor will change.”. Recap on the instruction on your Crazy Dough No.10 “Keep it in your fridge for up to 4 days. You can freeze it, too.”

        I have proved my dough on Wednesday, after the proof I kept in the chill. On Thursday I have used 1 dough and the other I have to keep in the chill for next baking on Friday.

        Will my dough still fresh to use?

        Thanks Gemma!

        • Gemma Stafford on March 9, 2018 at 3:51 am

          Hi there,
          divide the dough before you chill it. That means that you will have to store these portions separately, in covered containers.
          Remove the one to be baked to room temperature, shape for baking, proof and bake.
          You cannot proof, chill, knock back, divide and proof over and over, so just one time proofing, chilling, preparing for baking, proofing and bake!
          The flavor of the dough will change as it ferments, and actually the texture will also change.
          I think the best way for you to learn about this is by doing it! Experiential learning is the best learning,
          Gemma 😉

  17. Rushdah on December 9, 2017 at 3:30 am

    Can any other cheese be used instead of cheddar?

    • Gemma Stafford on December 9, 2017 at 9:15 am

      mozzarella, swiss, gouda, grouyere, fontina. Any of those will work well 🙂

  18. Shruthi Achut on November 18, 2017 at 10:08 am

    Hi Gemma, greetings !
    I’ve made this bread 2 times now. Both the times, the time it took to bake was around 25 min. I set it at 200°C both the times. I was wondering if there was something wrong because my loafs baked very fast.

    Also mine came out a bit dense. Here’s what I did – Mix the dough and leave for two hours. Divide it into two halves and knead and fold like a book. Give it another 2 hours and proof in the loaf tin for 45 min , then bake.

    Have I over proofed my loafs or something ? I am not sure. This is my first time baking breads. Could you please be so kind as to throw some light on it ?
    Any info will be helpful.
    Thanks and warm regards,

    • Gemma Stafford on November 19, 2017 at 9:33 am

      Hi Shruthi,
      I was wondering where you were! busy baking bread. So well done for attempting this.
      You should only proof this dough twice!
      First to prepare it for the finish, then the addition of ingredients/stuffing etc, shape, proof in the baking pan, and bake.
      Dough can be over handled, I think this was the issue for you this time.
      Do make sure it is fully proofed, on both occasions before you proceed.
      Gemma 🙂

      • Shruthi Achut on November 20, 2017 at 5:13 am

        Thank you for the reply Gemma 🙂
        I haven’t been baking anything much, of late. College has become hectic and with exams round the corner, haven’t had much time on hand.
        I’ll try this recipe out again and let you know.

  19. Dez on October 30, 2017 at 6:34 am

    Hi Gemma,
    I am new here, though I have seen many,any of your vids, they all look fantastic!
    First of all, thank you so much for sharing your knowledge with us, you Rock! Your single serving chocolate cookie is my fav late night treat 🙂
    Last weekend I made this cheesy bread and it was sooo good! It was the first time I made a recipe with yeast which didn’t actually tasted like yeast. Do you know when it sometimes does? Maybe it has to do with making the dough the night before and keeping it in the fridge overnight? Btw, I used your milk-vinegar trick to replace the yogurt, so easy!

    Love from the Netherlands!

    • Gemma Stafford on October 31, 2017 at 2:36 am

      Hi Dez,
      Thank you for your kind words.
      Delighted we got you baking successfully with yeast. I think the problem is that many recipes call for way too much yeast. One teaspoon of yeast (5 – 7g) will easily leaven 1lb 2ozs of flour. Check out my recipe here ( This is a very useful one, as it can be altered to make a plain bread, a savory bread etc.
      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.
      If the yeast is very granular it is best to sponge it. his will really help the flavor, and give it a great start.
      I am happy that you are here, lots more to come,
      Gemma 🙂

      • Dez on November 12, 2017 at 10:53 am

        Thanks for replying, Gemma! Yes, I always sponge my yeast (well, that’s assuming you mean letting it sit in blood temp fluid before dading to the rest). I will make sure not to add too much yeast in future dough, thanks for the tip.

        Tonight I made this Bread again, it turned out even better than last time. Along with the cheese on top, I added a mixture of melted butter, p&s, parsey and crushed garlic, it was over -the-top-yammie! This recipe is a keeper! Oh btw, I served it with homemade tomato soup and mushroom soup, also homemade. I did put a pic on this site of both the bread and those soups, hope that’s okay, if not, please delete the soup!

        Ps, is there a way I can share a recipe with you? I know an awesome garlic-y, cheese cake / cookie everybody loves and I ‘d love to share it with you!

        • Gemma Stafford on November 13, 2017 at 1:54 am

          Hi Dez,
          Yea! I am so happy to have your kind review of this recipe. How lovely to be making your own soups too. i will be checking out the photos in a few minutes.
          You can email me your recipe, I would love to have it. I am hoping to get a section going here for the community to share their recipes, and I will too, when i can find the time. It will be a great way to gain information for me too, especially from around the world. we all learn together here at BBB.
          My email address is Thank you for being here with us,
          Gemma 🙂

  20. Drizzles on October 17, 2017 at 5:33 pm

    Gemma didn’t mention it, so I will. Her crazy dough recipe is a very very forgiving one. I have made it a few times over the past two weeks, and i have skipped the yogurt, added an egg yolk because i was feeling indulgent, and abused it other ways too. Each time i turns out perfect. So far i have made naan, dinner rolls (in a muffin tin), nutella bread, chessy bread, and even baked a bread with sunflower seeds, oatmeal and cranberries. I will never go to any other bread recipe.

    • Gemma Stafford on October 18, 2017 at 2:38 am

      Hi there,
      Thank you, that is a very nice, and accurate assessment of this recipe. It is indeed forgiving, and very soon you realise how accessible all yeast baking is. That is the point of this recipe. Well done you, you figured it out,
      Gemma 🙂

  21. Lindy on October 9, 2017 at 11:37 am

    Is the 1 cup of cheese for one loaf of bread or for 2? Will and I are making this today!!

    • Gemma Stafford on October 10, 2017 at 2:12 am

      Hi Lindy,
      Great! I am happy that you are making this bread. The more cheese the better I say. One cup for one loaf sounds just right.
      Hope all goes well!
      Gemma 🙂

  22. Ada on October 9, 2017 at 2:18 am

    Hey! Something irrelevant but I absolutely love all the recipes here they are mostly so simple bit yet they work out so well and I love binge watching your videos!!! Anyways so I tried this recipe and it tasted amazing so bready but the texture was just wrong. It was like a cross breed between a bread and a failed muffin a little dry and very dense. I’m pretty sure I did something wrong (ahem a 12 year old here). A few things I noticed was amiss was that my dough did not rise as much as yours did for both the first rise and the proofing even though I put it longer than the recipe stated (3+h for the first and 1.5h for the proofing). Also it was not very elastic and quite hard to stretch when I was shaping the dough. I’m afraid I was too adventurous cuz I don’t think I am at the level of bread making yet. I hope to try this recipe again with success. Where do you think I could have gone wrong???

    • Gemma Stafford on October 9, 2017 at 12:08 pm

      Well Ada, I am really impressed that you are baking so well, and so thoughtfully at age 12. You have learned a lot with this first bread, so do not give up.
      It sounds like it was a touch dry starting out. This will prevent the dough from rising well, and make it difficult to knead. Think about what you are doing, you are trying to develop the elastic part of the flour, the gluten, by stretching it, and allowing it to spring back, over and over until the dough becomes really smooth and elastic. You can only do this successfully if it is moist enough.
      Flour in different places absorbs liquids in different ways too, so you need to learn how much to add, and when to STOP. A slightly stick dough will work better on a floured table, than a dry one.
      Well done you, I think you are just great, you will be a very good baker in no time at all
      Gemma 🙂

      • UAda on October 11, 2017 at 5:22 am

        Thx soooo much for your tips and kind words!!! Hope to give the bread another try soon. I love how you respond to every single comment! This really is a great website. Proud to be part of the BB community. Love from singapore!!!!!
        Ada 🤓

        • Gemma Stafford on October 12, 2017 at 4:31 am

          Hi Ada,
          Thank you. We have a superb community here at BBB. It would be nothing without all of you guys, commenting and sharing. It would be awful if I did not respond to so many kind Bold Bakers, and ig gives me the opportunity to hear what you like too, so win win!
          My sister just got engaged in Singapore, last week, loved it so much, and will go back too. Lucky you!
          Gemma 🙂

  23. Sarah on September 21, 2017 at 9:59 am

    Hi Gemma! Love this crazy dough recipe. I have a question about using it after refrigeration. For example, with the crazy dough recipe, if it has done the first proof, then I pop it in the fridge, when I take it back out of the fridge, how long should that 2nd proof be? It’s starting out cold, so should the proof take longer, or should I just stick with 45-60 minutes regardless of what it looks like and hen bake it?

    • Gemma Stafford on September 22, 2017 at 9:07 am

      Hi Sarah,
      It depends on how you are going to use it!
      A flat bread, such as Nooa or pizza will require very little proofing once it has been shaped.
      Any other loaf/buns etc should be proofed, to double in size or so before baking. This will happen really fast, because remember you are handling it, shaping it etc, and this will speed it up.
      Thank you for being here with us,
      Gemma 🙂

  24. Aayushi on September 12, 2017 at 3:12 am

    Hi, Gemma,
    I tried this recipe, it turned out to be amazing, thanks for answering all my comments and helping me out…
    Thinking of trying out your no knead donuts, absolutely yum!
    The bread was spongy, and dough was soft and perfect, I used the whole recipe and made one big loaf, my parents couldn’t believe I had made the bread, It was delicious, once again thanks a lot,

    lots of love and a huge fan

    • Gemma Stafford on September 12, 2017 at 6:20 am

      I’m really delighted you liked it so much,

      Thank you so much for being apart of the BB community,
      Gemma. 🙂

  25. Sandra Denton on September 5, 2017 at 10:25 am

    I made this yesterday didn’t have any cheddar so I used fresh grated parmesan & add some basil. It’s awesome & I love this crazy dough I also made a pizze douah I will never buy pizza dough again it was so quick & easy & will keep this dough in my fridge or freezer all the time. Thank you Gemma

    • Gemma Stafford on September 6, 2017 at 8:39 pm

      delighted you liked it Sandra!

      Happy Baking!

  26. Aayushi on September 1, 2017 at 5:15 am

    Hi Gemma! My mom at last allowed me to try this recipe…I’m very excited to try this….and for that, I even bought a new loaf tin! I actually bought instant dry yeast, but am very worried cause the recipe says active dry yeast…can I sponge it? Or will it deactivate the yeast in any way? If I can, how long to sponge it? Oh and yeah, the loaf tin I bought is a bit wider than the one you used, and as I’m going to half the recipe, will it rise and be ok? I want this to be good, cause I don’t want to end up like I did last time…anyway, I absolutely love your recipes, and thanks for taking our fear away from us.
    Lots of love and a big fan


    • Gemma Stafford on September 3, 2017 at 12:06 pm

      Hi there Aayushi,
      I am happy that you will try this recipe. The capacity of youe loaf pan is important. Most will take 1 pound of dough, and the recipe here will be just right for this type of pan. if you cut it down you may need to pack out your pan to take a smaller mix. When it is in the pan it should be about 1/2 full, and proof to about 3/4 full, before you bake.
      you can sponge the yeast, it will activate really fast as it is processed to do so, but it will not deactivate.
      Yeast baking is a learning curve, but this is a relatively fool proof recipe. Follow the instructions and all will be well,
      Gemma 🙂

      • Aayushi on September 4, 2017 at 4:45 am

        Thanks a lot, Gemma!

  27. SmritiJhamb on August 30, 2017 at 1:28 am

    Hi Gemma
    Is cheddar cheese necessary?
    I mean Can we use processed or mozzarella cheese?

    • Gemma Stafford on August 31, 2017 at 1:55 am

      Hi Smriti,
      Whatever you use let it be real cheese if you can, Processed mozzarella will be ok enough, not such a strong flavor as cheddar, but worth a shot!
      Thanks for being with us,
      Gemma 🙂

  28. LOVITTA on August 24, 2017 at 8:48 pm

    Hi Gemma
    Tried ur crazy dough receipe n I just loved the cheesy bread. Gonna try the others too.
    Thanks so much
    Photo uploaded

    • Gemma Stafford on August 25, 2017 at 2:15 pm

      Hi Lovitta,

      I just saw your picture and it loos so great! well done.

      Keep all the great photos coming 🙂

  29. Rubee on August 24, 2017 at 9:54 am

    Hi Gemma

    I just made a plain bread topped with sesame seeds using brown flour and it turned out to be perfect!!

    You are amazing. Continue sending your great baking our way.


    • Gemma Stafford on August 25, 2017 at 2:12 pm

      Hi Rubee,

      I am so happy to hear that you had successful. Great idea adding the seeds and using brown flour.

      Keep me posted with all of the great things you bake.

  30. Kiki Damayanto-Amar on August 20, 2017 at 7:59 pm

    Hi Gemma, I tried the crazy dough recipe. It turned very well for pizza but when I made the loaf, the crust (the top & bottom) was hard. Was it something wrong with my dough? I baked for 40 minutes, did I bake too long?

    • Gemma Stafford on August 21, 2017 at 1:43 am

      Hi Kiki,
      it sounds like it was slightly under proofed! Get the first proofing right, the dough will develop a great structure, and all will be well.
      Ovens vary, and yours may bake a little quicker, keep an eye on it, when it is nicely raised, and browned, it will be baked. Tapping the bottom of the loaf will give a nice hollow sound, and this will also say baked!
      Gemma 🙂

      • Kiki Damayanto-Amar on August 21, 2017 at 5:20 am

        I proofed it for 2 hours. I will try again with more time. By the way, in the middle was soft & it tasted delicious, thank’s Gemma.

        • Gemma Stafford on August 22, 2017 at 2:52 am

          you are getting there Kiki, this is a learning curve.
          You will learn to judge when it is just ready after the first proofing, and again after the second one.
          Do go back to the video too, you may find something new,
          Gemma 🙂

  31. Sandra on August 17, 2017 at 1:05 pm

    I am really excited to try this bread. I was wondering instead of using cheese could I use garlic other herbs thing instead of the cheese? Like do a garlic bread or garlic cheese bread or italian seasonings, rosemary etc. for a different type of bread? Thank you

    • Gemma Stafford on August 18, 2017 at 1:28 am

      hi Sandra,
      YES! do rock this up to suit your own taste. For garlic bread I suggest you soften the garlic in butter and let it cool before adding it to the dough. Alternatively you can stretch the dough out and spread it with garlic butter, and herbs, before rolling it into shape for proofing and baking.
      Have fun with this, it is a great way to get into yeast baking, you will be an expert in no time,
      Gemma 🙂

  32. Claire on July 26, 2017 at 11:26 am

    Hi i was just wondering if i could make this with whole wheat flour? Also do you think it would taste good?

    • Gemma Stafford on July 27, 2017 at 12:26 pm

      Hi Claire,
      the problem with whole wheat flour is that the gluten is not as available as it is in white flour. mixing white and plain flour is a help, and using a strong whole wheat is also a good. Strong whole wheat flour has had gluten/vital wheat added, and this allows it to work well in yeast baking. If you get this right it will be good, but do give it the best chance by mixing the flours the first time, you can adjust as you go. Then give it a good proofing time, it may take a little longer 🙂

    • Gemma Stafford on July 27, 2017 at 12:42 pm

      Hi Claire,
      You can, but you will need to use a strong wholw meal flour for best results. The gluten in whole wheat flour is not as available as in white flour. Use 1/2 and !/2 either, the stronger the better, and allow a long proofing time too, to give it the best chance. Strong whole meal flour has vital wheat/gluten added, this really helps,
      Gemma 🙂

  33. Akshata Valsraj on July 26, 2017 at 8:24 am

    Hi Gemma!
    Thank you for the recipe! I made an entry into the world of bread making with your crazy dough recipe ? I matched every stage of my bread with your video but my bread didn’t rise too much in the oven and the crust is hard and leathery. I didn’t use eggs and had to add flour and milk a few times to get it to the right consistency. The second time I proofed the bread I waited till I could leave an indentation on the dough so I’m not sure if underproofing was the issue. Would appreciate it if you could tell me what I could do better? It was so yummy, I know it will be worth trying again!


    • Gemma Stafford on July 28, 2017 at 1:08 am

      Hi there,
      Yes! it is great that you are baking bread, and it really is worth trying again, this type of baking is a learning curve.
      It does sound to me that you made a couple of errors. The egg is not so important here, you can manage this without it, though it will have a slightly different texture. First thing is that you have to stop adding liquids when the dough comes together in a clean ball, flour in different places behaves in different ways, depending on the type of wheat and where, how, and even when it has been milled, so take it easy.
      Secondly it sounds like your first proofing was not sufficiently long. I like to see a soft, stringy dough at this stage. The second proof becomes easier to judge if you get the first one right, it will look like what you expect for a finished loaf/buns/rolls etc.
      Pop the bowl into a plastic bag, or cover well with cling film, towel etc, to keep the air out, and prevent a skin forming on the dough, this will allow the dough to proof with ease.
      I do hope this is of help to you.

  34. 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?

    • 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 ( 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 🙂

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

    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!

    • 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 🙂

  36. 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.

    • 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 🙂

  37. KalRenjit 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!

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


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

  38. 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.

  39. 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.

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

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

  40. 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?

    • 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,

  41. tishakong 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?


    • 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.


  42. 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!

    • 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 🙂

  43. 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 ❤

    • 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 🙂

  44. 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 ..

    • 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 🙂

  45. 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.

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

      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 😉

  46. 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?

    • 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 🙂

  47. anitanartey 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

  48. 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

    • 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. 🙂

  49. 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

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


      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 :).


  50. 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

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

      it sure can, it will work perfectly 🙂

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