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

Crazy Dough: One Easy Bread Recipe with Endless Variations

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

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

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

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Get all of my Crazy Dough Bread Recipes:

TRY MY CRAZY COOKIE DOUGH RECIPE

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TRY MY NEW CRAZY MUFFINS

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

4.51 from 154 votes
Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.
Crazy Dough
Prep Time
2 hrs
Total Time
2 hrs
 
Author: adapted from kitchennostalgia.com
Ingredients
  • 1/2 cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3 1/3 cup (16 1/2 oz/500g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 3/4 cup (6oz/180g) plain yogurt
  • 1 whole egg*
Instructions
  1. In a small jug stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl combine the yogurt and the egg
  4. Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
  5. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
  6. Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
  7. Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
  8. Once the dough has risen it should be about double in size. From here you can take this crazy all purpose dough and make it into any of the following things!
  9. Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno and cheese stuffed dinner rolls, and braided Nutella loaf.
  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
Recipe Notes

*If you don't eat eggs leave it out and add a little more milk.

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Meet Gemma

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

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1 Comments

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  1. J Woods on January 15, 2019 at 9:15 am

    I am trying to keep to my low carb diet and was wondering if you could use alternatives to all purpose flour like almond or coconut flour?
    I saw that you said you could use dairy free milk options.

  2. Katherine Bruskotter on January 14, 2019 at 8:37 am

    Hi Gemma!

    I don’t usually keep yogurt in my house. Would beer (my husband home brews)or sour cream work instead??

    Thanks 💛

    • Gemma Stafford on January 15, 2019 at 3:26 am

      Hi Katherine,
      Haha! yes, Beer actually makes a great bread, but as a substitute for the yeast, not the acid/yogurt.
      Sour cream will be perfect, or buttermilk/buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/).
      I will have to make a beer bread, I have added it to my list,
      Gemma 🙂

  3. Wineamphora on January 13, 2019 at 3:16 am

    Hi recipe states 2 tsp dry yeast, I have fast action dried yeast and easy bake yeast. What would be the equivalent measure pls

    • Wineamphora on January 13, 2019 at 9:25 am

      Re the comment about equivalent measure of 2 tsp dry yeast to fast action dried yeast or easy bake yeast, I am in the UK

    • Gemma Stafford on January 14, 2019 at 4:11 am

      Hi there,
      These yeasts are much the same thing, both will be fast action, and you would use in the same quantity as in a recipe. I suggest you sponge these, they are not instant, so will benefit from being sponged.
      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.
      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.
      I hope this is of help,
      Gemma 🙂

  4. Czie on January 12, 2019 at 7:26 pm

    Hi Gemma,

    Is it possible to use active yeast? In My country I only have instant yeast and active yeast ( All purpose )

    • Gemma Stafford on January 13, 2019 at 3:25 am

      Hi there,
      Yes, you can use either.
      there are three main types of yeast:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast,Active dried yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: 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.
      I hope this is of help to you,
      Gemma 🙂

      • Czie on January 13, 2019 at 11:07 pm

        Hi Gemma,
        Thanks for the information.
        One more question, once the dough has risen, Can i wrap in plastic cling film , store in airtight container and put in the freezer for later use? Can the dough last for a week?

        • Czie on January 14, 2019 at 12:08 am

          Sorry Gemma,
          I meant to stay once risen , store the freshly risen dough into an airtight container for later used.

          • Gemma Stafford on January 14, 2019 at 2:17 am

            Hi there,
            Generally when you store for later use you would knock it back after the first proofing, then store it, usually in the shape in which you wish to bake it. If it is pizza dough, then form it into balls, and refrigerate it for instance. It will continue to proof in the fridge, but really slowly, and it will develop almost a sourdough flavor too. If you freeze it it will stop it, so that you will need to proof it again when you defrost it.
            Your best teacher here will be experience, try it! make a sample, treat it in different ways, see what suits your need. Frozen dough is really handy but never the same as fresh.
            I hope this helps,
            Gemma 🙂

        • Gemma Stafford on January 14, 2019 at 2:31 am

          Think I covered this Czie.
          Best to make it, proof it, knock it back, then freeze it. Easier to do it already formed as you wish to bake it, then you need only to remove from the freezer, defrost, proof and bake.
          I hope this helps, try it!
          Gemma 🙂

          • Czie on January 16, 2019 at 12:59 am

            Hi Gemma,

            Thank you so much for the information. I have tried . I made it fresh then store the dough in the container and put inside the fridge.
            The second dough I wrapped with cling film and store in the fridge. The one with cling film seems to keep getting bigger… probably the active yeast I had tried. But overall…. all the dough works perfectly fine for pizza and cheesy bread.
            As for my cinnamon buns… it takes about 2hrs for it to rise…. but still taste good. The next day I reheat the cinnamon bun and it’s still good and soft….
            I can never thank you enough for sharing this recipe with us because my kids and husband are so happy everytime I made pizza , cheesy bread .
            I hope you can share with us sourdough bread.

            Thanks All the way from Brunei Darussalam

            • Gemma Stafford on January 16, 2019 at 4:45 am

              Hi there,
              How lovely to have you with us in Brunei Darussalam, the abode of peace!
              I am delighted these recipes are suiting your family. Yes, the dough will continue to expand/proof in the fridge, it is in fact fermenting, like a sourdough would. It will not really harm the dough, and for you the no knead methods may also be good. (https://www.biggerbolderbaking.com/?s=No+knead) these are trouble free, just time!
              Thank you for being in touch,
              Gemma 🙂



  5. Hajar on January 10, 2019 at 2:45 am

    Hi
    Is it possible to use whole wheat flour instead of white flour?

    • Gemma Stafford on January 11, 2019 at 10:14 am

      Hi there, yes if you want to do that i suggest using 1/2 whole wheat and 1/2 all-purpose flour. Let me know how you go!

  6. Jennisha on January 7, 2019 at 1:32 am

    I’m really looking forward to making this! I was wondering if I could replace the yogurt with anything else.

    • Gemma Stafford on January 7, 2019 at 10:29 am

      Yes, you can use sour cream or buttermilk.

  7. Jessica Wang on January 5, 2019 at 1:52 pm

    My kids can’t have dairy products. what substitutes I can use for milk and yogurt to achieve the same texture for the dough?

    • Gemma Stafford on January 7, 2019 at 11:21 am

      Hello, you can use coconut milk and coconut yogurt here. Almond milk will also work as well. Enjoy!

  8. Liyana on January 4, 2019 at 5:47 am

    I’ve tried over 15 pizza recipies- first time using yougurt egg and milk for pizza dough, I love it!!!! It really is crazy good! Can this be frozen?? Do you recommend freezing the dough or finished product

    • Gemma Stafford on January 4, 2019 at 3:16 pm

      Hi there, i am delighted to hear that, yes it freezes well!

  9. Sandi Finn on January 3, 2019 at 3:11 am

    Happy New Year, Gemma!! Would you give some tips on freezing the dough, please?
    Thanks!

    • Gemma Stafford on January 3, 2019 at 5:42 am

      Hi Sandi,

      Happy New Year!! Yes you can freeze the dough raw. Just put it in a plastic bag and label it. Don’t leave it in there for more than 4 weeks. However for best results the dough is used without freezing.

      Best,
      Gemma.

      • Sandi Finn on January 4, 2019 at 8:04 am

        Thanks! I doubt it will stay in the freezer more than 2 weeks!!!!

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