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Crazy Dough Bacon, Scallion and Cheese Stuffed Bread - You need this bread in your life!!!!

Crazy Dough Stuffed Bread

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Hi Bold Bakers!

Since introducing my Crazy Dough Master Recipe you have seen me take one simple bread dough and turn it into a variety of different sweet and savory baked goods including Pizza, Naan Bread and even a Nutella Loaf.

Baking bread at home can be discouraging if it’s something you have no experience wit making. From how to mix the dough to proofing, bread making is a process even the best natural bakers have to work at to perfect. Now even  if you’ve never attempted making bread before you have nothing to fear, this master recipe is foolproof.

Based on a traditional Cinnamon Roll, I decided to share with you an updated version of a recipe I have been making for years.

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When working in San Francisco as a professional caterer I loved to make this bacon, scallion and cheese stuffed bread. These have remained an instant hit all these years, there is really nothing better than this flavor combination.

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This recipe is so simple but really and it packs a lot of bang for your buck. After I roll out this dough I fill it with the bacon, cheese and scallion mixture, roll it up and cut them into lovely spiraled rolls. Instead of baking these into the classic sweet cinnamon roll shape I bake these off in a circular tin, turning them into tear and share heaven.

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This recipe is great for parties, family dinners or just any time you’re craving something super delicious and savory.

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4.6 from 22 votes
Crazy Dough Stuffed Bread (Bacon, Scallion and Cream Cheese)
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 8 large rolls
Author: Gemma Stafford
  • 1 master recipe crazy dough
  • 1 cup (8oz/240g) cream cheese, softened
  • 1 cup (5oz/150g) bacon cooked and chopped
  • 1 bunch scallion sliced thin
  • 4 cloves garlic , minced
  1. After your crazy dough recipe has proofed prepare the filling:
  2. Combine the cream cheese, cooked chopped bacon, crushed garlic and sliced scallion in a bowl. Stir until smooth and set aside.

  3. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.
  4. Spread the cream cheese filling over the dough, leaving a narrow margin around the edges uncovered.
  5. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop up as they bake.
  6. Slice the rolls 2 1/2 inches thick and set them filling side up in a deep baking.(AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  7. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.
  8. Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, till they're a deep golden brown.
  9. Rotate the tray during baking so they can get golden brown all over.
  10. Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .
  11. Pull apart and enjoy immediately!



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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. RF74 on September 5, 2019 at 10:44 am

    Hi Gem! Something to share:1. The 1st proofing was 2 hours. But I didn’t have enough time for the 2nd one. So I heated up my oven to the lowest 170F. Then put the pan with roll dough covered with cling wrap in there with the oven door about 2/3 way open for 25 minutes to the stage in the recipe (until they grew into each other). So they wouldn’t get cooked while proofing. Then baked as instructed. and they turned out great!
    But my oven runs about 10F -20F higher, so for a reliable accurate oven, the proofing temperature should be 150F-160F.
    2. Besides the recipe filling, I also made pizza filling. A THIN layer of red sauce and pesto, mozzarella cheese, pepperoni and fresh basil.
    Gem thanks a million for the most awesome recipe! Every time we were amazed!

    • Gemma Stafford on September 7, 2019 at 10:56 am

      I am always happy to hear how you get on with my recipes, and even make a twist by experimenting with other ingredients. Thank you for sharing.

  2. RF74 on August 16, 2019 at 2:19 am

    Your master crazy dough is really a miracle! We had this for dinner and we cannot love it more! This time I rolled the dough more slowly and gently than the cinnamon rolls. They puffed so well. My stepdaughter isn’t a bread person but she does love bread from your recipes!! Thank you so much!

    • Gemma Stafford on August 16, 2019 at 3:10 pm

      Delighted to hear it, Rachel!! We have a pizza recipe coming out really soon that you also might like.


  3. Nidhi Uniyal on April 20, 2019 at 10:55 am

    I tried it with a different filling of capsicum, onions, carrots and cheese ( I am vegetarian) and they tasted great!! This crazy dough is so great, thanks Gemma.

    • Gemma Stafford on April 21, 2019 at 3:45 am

      Hi there,
      thank you so much for adding this to our store of knowledge. Well done you, you are making this recipe your own,
      Gemma 🙂

  4. MikaylaKelly on March 30, 2019 at 4:13 am

    Do I have an amazing addition to this delicious recipe for you!!!!……

    On top of the bread rolls put sweet fruit chutney, some bacon slices and top with mozzarella cheese. Oh my gosh it is so sooooooo good!

    I didn’t add scallions into the spread as im not too keen on them. I ended up adding some onion flakes and herbs instead and I am in LOVE!!!!!

    THANK YOU GEMMA! I AM OBSESSED WITH YOUR BAKING. Today alone I made these rolls, your best ever choc chip cookies, your super fudge brownies and the nutella loaf (i made it into rolls like these savoury ones) 😍😍😍😍 So so good! My partner is eyeing it all up and my 9 month old daughter was pulling the food out of my partners hands 😂 She also loved it all. Fingers crossed I get to actually eat something hahaha.

    • Gemma Stafford on March 31, 2019 at 1:46 pm

      Hi Mikayla,

      I’m absolutely thrilled to hear that!! Really glad you liked it.


  5. celia on March 27, 2019 at 11:10 am

    you said in the top recipe minced garlic and down in the directions you said crushed garlic. I have a very strong tasting cream cheese,im not sure it will be too much. I will add other cheeses to soften the garlic a bit,please change that error,I am not a novice baker. I love the crazy bread though,thankyou for sharing.

    • Gemma Stafford on March 27, 2019 at 3:40 pm

      Thank you so much for letting us know!

  6. Jazmin on March 10, 2019 at 1:19 pm

    These were delicious! Definitely will make again. The only thing was 8 ounces of Cream cheese just made it. I would add 1 oz more just make sure I have enough to cover the dough. I made with organic turkey bacon and stallions. Yummy!

    • Gemma Stafford on March 12, 2019 at 5:25 am

      Jazmin, that sounds delightful! thank you for telling us about this,
      Gemma 🙂

  7. Helen Street Jennings on December 23, 2018 at 6:40 pm

    I’ve just made these for the second time. I rolled them into 2 sheets 20″ x 7″, then cut them about an inch wide, for appetizer sized rolls. The first time I brought them to a party and they disappeared- whooosh!! Looking forward to having them again tomorrow. This time I’m chilling the rolls overnight to bake tomorrow. Fingers crossed they are just as good this time! Thanks for all the super recipes Gemma. Happy Holidays!

    • Gemma Stafford on December 23, 2018 at 7:56 pm

      Yay, i am delighted to hear that! Enjoy!

  8. ashli on October 27, 2018 at 8:27 am

    hi miss gemma, im one of your followers in baking. i love to bake but i cant say that im already a good baker coz im still in the level of practicing of how to bake. i really love all your recipes but only few of them i try to make, even i want to try them all i cant bcoz its making me hard to use my microwave oven. i dont know how to use its temperature of cooking bcoz it uses WATTS unlike a real oven which uses °F or °C. i hope u can help me coz i really want to learn to bake… i wish i can have an oven… 😭😭😭 hope for your response… good luck and god bless…

    • Gemma Stafford on October 28, 2018 at 5:48 am

      Hi Ashli,
      It is good that you are interested in baking, and that you are trying things out. There is a big difference between baking in a microwave and in a convection oven. A convection/conventional oven uses a dry surround heat to bake/roast food. A microwave generates the heat in the food, a totally different thing.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      There are a few recipes here on the website designed for the microwave. ( you can start with some of these, that will give you the idea. Breads and yeast bakes are generally not suitable for microwave cooking,
      Gemma 🙂

  9. Alicia on October 14, 2018 at 5:37 am

    Hi there! I’m new to your site and can’t wait to try some of your recipes. I have two kids who are gluten-intolerant, so I’m experienced with GF baking. King Arthur Flour has a 1:1 GF substitute flour that I use when I don’t want to bother experimenting with converting a traditional recipe to a GF one with my own custom flour blend. It has xanthum gum in it for structure. Do you think this recipe would work? (I make many yeasted recipes using GF flours and they usually turn out beautifully.) Thanks!

    • Gemma Stafford on October 16, 2018 at 3:46 am

      Hi Alicia,
      Yes! that is as good as it will get for yeast baking. I think you can add a touch of sugar to get the dough going, and the sponge the yeast, no matter which type you have.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball. This is really important when using a GF flour, as it will absorb liquids in a different way to wheat flour.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Please do try it, run an experiment, let us know how it worked out for you,
      Gemma 🙂

  10. Kathy on September 11, 2018 at 9:51 am

    Oh yummy! What an amazing idea for a potluck! I wonder if these babies could be made into pizza rolls, using pizza sauce, pepperoni and mozzarella? I love your infectious enthusiasm for all things food, Gemma! It makes me want to try everything you make!

    • Gemma Stafford on September 12, 2018 at 5:37 am

      Hi Kathy,
      Thank you for your kind words. Yes! ( this recipe will give you the idea, and it is a good one for your repertoire too. Have fun with it, you will be a Bold Baker in no time at all,
      Gemma 🙂

  11. Tas on August 21, 2018 at 12:21 pm

    Hi Gemma,
    I love your recipes and keep trying them.
    I wanted to make these beautiful stuff bread for my family, for breakfast over the weekend.
    I wanted to know if I can roll the bread, proof it and put into the refrigerator and directly bake them in the morning. Would that work?
    What would you suggest?
    Looking forward for your reply.

    • Gemma Stafford on August 22, 2018 at 3:13 am

      Hi Tas,
      Yes, you can do this. Proof it, shape it and refrigerate right away. This will continue to proof overnight.
      I suggest you allow it to stand at room temperature, still covered, until the oven reaches temperature for baking. All should work out well, try it, it will not be a failure,
      Gemma 🙂

  12. Joleen on August 19, 2018 at 7:57 am

    I don’t see where or when you added the garlic

    • Gemma Stafford on August 19, 2018 at 12:33 pm

      Hi Joleen! You’ll add crushed garlic to the cream cheese mixture when you make that. I hope you enjoy!

  13. Lucie Bailey on August 16, 2018 at 4:11 am

    Just watching your passion when you took a bite excited me to make these buns. Amazing taste and easy to put together. Thanks for the fabulous recipe.

    • Gemma Stafford on August 17, 2018 at 4:19 pm

      I’m delighted to hear that 🙂

  14. Abeer Tauqir on August 15, 2018 at 11:05 pm

    Hello Gemma ,
    Love ur recipes specially this one ,crazy dough stuffed bread. I just wanna ask can i replace mayonnaise with cream cheese ??
    Thank you for sharing ur treasures of recipes with us
    Thank u once again
    Abeer Tauqir

    • Gemma Stafford on August 16, 2018 at 2:51 am

      Hi Abeer,
      I think you mean replace the cream cheese with mayo?
      No! do not do that. Mayonnaise does not like to be heated, it will not work well for you in this recipe.
      Gemma 🙂

  15. Flavia.Popa on August 12, 2018 at 3:13 pm

    Delicious. Easy to make 😍 Hello from Romania 😊

    • Gemma Stafford on August 14, 2018 at 5:28 am

      Hi flavia,
      Hello to you in Romania, good to have you with us.
      thank you for your kind review of this recipe, I appreciate it,
      Gemma 🙂

  16. Stacy on August 10, 2018 at 3:51 am

    Hi! If this is not eaten right away would it have to be refrigerated or can it be kept at room temperature? For how long? (I know it would be best eaten right away, but I don’t mind leftovers)

    • Gemma Stafford on August 11, 2018 at 4:20 am

      Hi Stacy,
      This bread will keep well for a day or so. If you are keeping it longer freeze, though the fridge can be a good place to store bread too if you live in a hot place. Wrap it well in plastic, or an airtight container,
      Gemma 🙂

  17. ProfDrMkay on July 17, 2018 at 2:49 pm

    Dear Gemma, hello.. 👱🏼💕👱🏼‍♀️
    Me & my wife just sign in to your website.. 👱🏼💕👱🏼‍♀️
    Tq for all the baking knowledge you shared here & may you been granted long & prosper life ahead.. 👱🏼💕👱🏼‍♀️

    • Gemma Stafford on July 17, 2018 at 9:11 pm

      I’m delighted to hear that. Glad to have both of you as part of the community 🙂


  18. Renee on April 23, 2018 at 3:16 am

    I love your recipes!! I want to make this for a church function. If I slice these much thinner (1/2 inch?), could I bake for less and still have them come out ok? Would this work? My goal is more of a finger food item. Any suggestions?

    • Gemma Stafford on April 24, 2018 at 3:11 am

      Hi Renee,
      Yes, you can roll this up finer, make little rolls, and bake for a shorter time. I cannot say what the time will be, but the temperature will remain the same. Monitor the bake, you will see when they are nicely browned on top. I think this will be a lovely thing to bring to your function, always a big hit!
      Gemma 🙂

  19. Janet on April 10, 2018 at 11:09 am

    Hi! I would like to make this yumminess in appetizer size. Would I cut the baking time?
    Love your FB channel!!

    • Gemma Stafford on April 10, 2018 at 3:36 pm

      Hi Janet,
      Thank you for your kind words.
      If you make individual bite sized pieces, yes, monitor the bake. I cannot be sure of the time, but the temperature will remain the same. Monkey bread works well for this purpose too, always a big hit! ( see the recipe here.
      Hope this works out for you,
      Gemma 🙂

      • Janet on April 13, 2018 at 5:40 pm

        Thank you Gemma – they turned out beautifully! Appetizer hit, pinwheel deliciousness!

  20. Jenny Kenevan on February 24, 2018 at 7:21 pm

    I LOVE this recipe but was wondering if I could use whole wheat flour instead

    • Gemma Stafford on February 25, 2018 at 4:34 am

      Hi Jenny,
      Yes! 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. I cannot tell where you come from, but in the UK there is a superb Hovis Strong Brown flour, which my Mum used, until she could no longer find it in Ireland. There are some techniques for using this, such as sponging the dough, it would be worth learning this! I will take a look at doing this at some point :)
      Mixing 1/2 and 1/2 too will help, but use a strong white/bread flour. This will bring up the gluten level.
      I hope this is of help,
      Gemma 🙂

      • Jenny Kenevan on February 25, 2018 at 5:27 am

        Great thanks. I’m in the US. I’ve read that you can add gluten to whole wheat bread to help it rise I just wasn’t sure. I guess I will play around and see what works 😊

  21. Lynette on February 12, 2018 at 7:52 pm

    Can you make cinnamon raisin bread with this dough? If so, what would the recipe look like?
    Thanks so much!
    P.S. i made the cheesy bread this evening to go with tomato soup. The bread was just heavenly!!! Love, love your channel!!

    • Gemma Stafford on February 13, 2018 at 8:39 am

      Hi Lynette,
      It would look like this! (
      This is a favorite recipe around here, but it will work perfectly with the crazy dough too.
      I suggest you try both methods, and see which one you like best.
      Thank you for being here with us,
      Gemma 🙂

  22. Donna Schroeter on February 11, 2018 at 9:45 am

    I made the Crazy bread dough recipe. I didn’t have the whole recipe. The dough was dry & I didn’t add extra milk. It’s rising now, is there anything I can do to make a mister dough. I was thinking of putting fruit filling on it & rolling it up. What do u think?

    • Gemma Stafford on February 11, 2018 at 4:33 pm

      Hi Donna,

      How is it looking after it proofed? Fruit filling with some cream cheese and sugar would work well.

      If you find a dough dry add a little extra liquid to bring it together to form a firm dough.


  23. rashiraj4u on February 2, 2018 at 10:10 pm

    Hi Gemma

    I am a vegetarian so I tried this recipe with some olives, bell peppers, onions and scallions. I even added whole wheat flour to the batter in the ratio of 1:3 and it really turned out so well. Thanks for sharing it. It was super yummy.

    • Gemma Stafford on February 3, 2018 at 12:44 pm

      Thanks so much, really glad you liked this recipe.

      Gemma 🙂

  24. Eloise on January 23, 2018 at 6:29 am

    Good morning Gemma,
    I am looking forward to preparing the Crazy Dough Stuffed Bread! However, I was wondering if it is safe to use the homemade cream cheese the same day?

    • Gemma Stafford on January 23, 2018 at 10:34 am

      Hi Eloise,
      I am not sure what you mean!
      Once the homemade cream cheese is made it can be used. This is a dairy product, and as such needs to be use within a few days, up to a week. This is true of all dairy really, even the one you buy.
      I hope I have understood this question!
      Gemma 🙂

      • Eloise on January 23, 2018 at 6:36 pm

        Hi Gemma,
        Thank you for your response. Sorry for the confusion with my question. However, you answered my concerns with the cream cheese. I look forward to trying your recipe and can’t wait to show you the results. Keep up with the great recipe ideas. Your great fan Eloise!

  25. Zainab on October 21, 2017 at 1:11 pm

    Hey Gemma can you recommend some subtitles for bacon as we don’t eat that and I wanted to ask there are two kinds of cream cheese available theres cream cheese spread which is on the saltier side and then there’s cream cheese which we use for cheesecakes which one should I use ? Great recipe as always thankyou so much

    • Gemma Stafford on October 23, 2017 at 3:34 am

      Hi there Zainab,
      Really for this bread you can use whichever cheese you have to hand, it is a choice, a question of taste if you will.
      Bacon is a funny thing, it is distinctive, and a difficult thing to substitute exactly. Really it is just a salted pork, designed in the past to preserve meats, prior to refrigeration. The taste alternatives are few and far between, some fermented soy products, dried mushrooms, sun-dried tomato, all have a strong flavor, and will be good in this bread. Experiment a little!
      Gemma 🙂

  26. Jade on October 4, 2017 at 5:39 am

    I made these today and they are absolutely amazing! I’ve also tried out the cinnamon rolls. Turned out great and oh so delicious ! Thank you so much for sharing these lovely recipes.

    • Gemma Stafford on October 5, 2017 at 2:12 am

      Thank you Jade,
      This is so nice to hear, I am happy that you are baking with us,
      Gemma 🙂

  27. P.S. on September 18, 2017 at 1:37 pm

    It was as good as I was expecting! I added a bit more bacon than what was on the recipe. Everyone loved it!

  28. Peachiej on September 9, 2017 at 11:52 am

    When it cools off, I want to make your crazy bread and add Jalapeños and Cheddar Cheese. I will try the cinnamon rolls too. Love all your recipes. THANK YOU!!

    • Gemma Stafford on September 10, 2017 at 5:11 am

      Thank you so much for this lovely review,
      Gemma 🙂

  29. osixjoh on August 8, 2017 at 7:01 pm

    Been a fan for a while now on YouTube, but this is the first recipe I’ve actually been able to try! Showed my mum this recipe and we baked it together tonight.

    We only had an 8″ pan so they came out a bit taller and a bit crispy on the top, but still look lovely; good enough to eat!

    Looking forward to digging into them… they look and smell gorgeous. 🙂

    • Gemma Stafford on August 10, 2017 at 2:06 am

      Hi there,
      forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
      I am happy that you liked this recipe, and I hope you carry on to bake many more, it is a lovely thing to do with your Mum, well done you and Mum too!
      Gemma 🙂

  30. Shweta Agrawal on July 28, 2017 at 8:28 pm

    Are there any changes in the recipe if we replace all purpose flour with whole wheat flout? Also, can this recipe be doubled or tripled in quantity?

    • Gemma Stafford on July 29, 2017 at 3:06 am

      Hi there,
      Whole wheat flour does not have the gluten as readily available as white flour. It needs a bit of help!
      You may find a strong wholewheat flour in your store, this will have added vital wheat/protein/gluten to allow it to work well with yeast.
      If you mix the whole wheat, with strong white flour you will improve its’ chances too. 1:1 proportionally.
      There are other techniques too, which I will show you at another time, such as ‘sponging’ a dough, which helps with whole wheat flour, you can look this one up online.
      Gemma 🙂

  31. UmaDas on July 28, 2017 at 3:19 am

    Hi Gemma
    You’re amazing with your presentation and simple recipes…also I am a sucker for homemade stuff…and you show such easy way to expensive items that needs to be bought in my country… specially cream cheese! Today I made this crazy dough stuffed bread and cream cheese…it was great!
    Thank you
    P. S. I have uploaded the picture of my bake…

    • Gemma Stafford on July 29, 2017 at 4:05 am

      Hi there Uma,
      That is great to hear, this is the idea!
      I will be checking out the pics in a few minutes, when I get through the comments. Thank oyu for being with us here on BBB,
      Gemma 🙂

  32. bjwhitson on July 21, 2017 at 12:32 pm

    Hi Gemma,
    I love your recipes and am going to try this one tomorrow for my family. Can it be made ahead of time; if so, how much earlier than when I want to bake it?

    • Gemma Stafford on July 22, 2017 at 5:05 am

      Good question!
      You can make this, proof it, shape it, and refrigerate it! then you take it back to room temperature and proof it again for about 30 mins to one hour. It will be fermenting/proofing in the fridge too, will speed up at room temperature, do try it!
      Gemma 🙂

  33. Kesia on July 17, 2017 at 2:05 am

    Hey gemma,
    Lovely recipe..
    Can I substitute the bacon for cooked chicken or fried sausage?

    • Gemma Stafford on July 17, 2017 at 9:20 am

      you sure can, that will work great. Even pepperoni 🙂

  34. Bhawani on July 17, 2017 at 1:10 am

    Thankyou so much! The effort is appreciated! I will soon make this and share photos! Thankyou..

  35. Bhawani on July 16, 2017 at 9:38 am

    Hi Gemma! As usual a wonderful recipe! Can u just suggest ingredients instead of bacon as I am a vegeterian. Thankyou!❤❤

    • Gemma Stafford on July 17, 2017 at 12:33 am

      Hi there,
      Yes, you can use all sorts of additions here. You can use roast sweet peppers/sundried tomato/herbs/olives etc.
      Some things will benefit from a pre-cooking, as they will not have time to cook out in the dough, and the flavor will not be great.
      Do not add raw meat to a bread, not that you would, but others may think it would be good. Pepperoni/chorizo cooked sausage will be great.
      Gemma 🙂

  36. Joyce Foo on July 16, 2017 at 9:27 am

    I love all your recipes and demos especially your current bfeadmaking videos. I love making bread and you have given me inspiration to practise more by your simple and easy instructions. You have made bread making so easy and not intimidaing! I tried making cinnamon roll and nutella bread and they turned out great!

    Thanks so much


    • Gemma Stafford on July 17, 2017 at 2:01 am

      Hi Joyce,
      That is really kind, thank you. I am happy that you are making this bread, it is a good one for the repertoire!
      Gemma 🙂

  37. Anushka on July 16, 2017 at 9:01 am

    Hi gemma,

    Just wondering what can I substitute for cream cheese as I am making the dough today and don’t have cream cheese are the ingredients for it ??

    Thank you.

    P.s. crazy dough pizza is a classic at our home now… even my mum wants to make it… ❤❤❤

    • Gemma Stafford on July 17, 2017 at 2:05 am

      Hi there Anushka,
      It is great that you are using this recipe. ( you will find the cream cheese recipe here, so you can make your own!
      There really is no sub for this in this recipe. You could use butter, and it would be delicious, but it will be different!
      You can experiment with this to your hearts content. tomato paste would be good too, make it like a monkey bread, limited only by your imagination!
      Gemma 🙂

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