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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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4.57 from 129 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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976 Comments

Write a Comment and Review

  1. sam on November 13, 2018 at 9:03 am

    I made burger buns with this recipe last weekend. My housemates loved it. Sadly, it got devoured before I had a chance to take any pictures though.

    I used whole milk but I’ll try with 2% next time. The yeast didn’t bubble up as well in whole milk. So I added some warm water when I was proofing it. I’ll also try to let it rise the full 2 hours (and extra for the second rising). It didn’t rise as well last time but my hungry and impatient housemates are to blame for that. It still tasted amazing though!

    Thank you for sharing your recipe with us!

    • Gemma Stafford on November 13, 2018 at 8:09 pm

      Delighted to hear that you liked it, Sam 🙂

      Best,
      Gemma.

  2. Edward Gersabeck on November 12, 2018 at 3:23 am

    Hi Gemma

    Yogurt in my area is sold in 5.3oz packages. I don’t want to open a second package just for 0.7oz. How would you suggest adjusting the crazy dough receipt?

    • Gemma Stafford on November 12, 2018 at 9:35 am

      Hi, great question! You can add a bit of yogurt or sour cream to compensate for the .7 oz of yogurt.

      • Edward Gersabeck on November 12, 2018 at 3:34 pm

        Thank you for replying, but I think you missed my point. To add .7oz of either yogurt or sour cream I would have to open another container of either product and only partially use the contents. For a home kitchen, that would be very wasteful. What I was hoping for was a formulation that would only require 5.3oz of yogurt.

        • Gemma Stafford on November 13, 2018 at 2:54 am

          Hi Edward,
          I hear you. 7 ozs is 198g (call it 200)
          5.3ozs is 150g.
          It is always easier to see how to adjust a recipe if you work in metric measurements.
          From this you will see that if you reduce a recipe by 1/4 then you will get back to the place where you can use a full carton of your yogurt/sour cream.
          Cartons of yogurt and cream come in different sizes in different places, though I take your point that 200ml is reasonably standard around the world.
          So, you can adjust your recipes to suit what you have at home. write the recipes out to make sure that you adjust every ingredient, that will do it!
          Thank you for this, a good discussion,
          Gemma 🙂

  3. yayas on November 11, 2018 at 1:09 pm

    Hi Gemma… I love all of your recipes. I want to make crazy bread, but don’t have yogurt. can it be made without it?

    • Gemma Stafford on November 12, 2018 at 4:36 pm

      Hi! Great question. You do need something similar to replace it if you don’t have it, for instance sour cream or buttermilk. I hope that helps!

  4. Sherri on November 10, 2018 at 7:42 am

    Did not like the sour taste from the yogurt. Also the consistency was between cake-like and bread. It really did not taste like bread to me but kinda tasted like a Bisquick dough. Will not make again.

    • Gemma Stafford on November 11, 2018 at 6:12 pm

      Hi Sherri,

      I’m sorry and really surprised to hear that. I haven’t gotten that feed back before. Cake-like makes me think that something is not right here. Did you double the recipe? or any of the ingredients?

      Best,
      Gemma.

  5. notionslotions on November 2, 2018 at 8:39 am

    I want to make mini loaves of cinnamon raisin bread from your crazy dough recipe. Any suggestions as to how to do this?
    Thank you in advance for any help.

    • Gemma Stafford on November 3, 2018 at 5:04 am

      Hi there,
      I like the idea of your mini loaves, just watch the timing of the bake.
      This recipe is hands down one of my favorite breads (https://www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/). It is also no fuss/no knead and it will give you the idea of how to use it for your crazy bread recipe. I can do not better!
      Gemma 🙂

  6. lara janine on October 24, 2018 at 8:41 pm

    Hi Gemma! It’s Lara here. Do you happen to have steamed or stovetop recipes for us without ovens and microwaves in the house? I’d love to make something for our first wedding anniversary. Much love from the Philippines!

  7. vrushali on October 24, 2018 at 2:52 am

    Hi Gemma,
    I am from India and Living in Germany. Far away from my home and missing India street food alot. Yesterday I made pav( Indian bread you can say). And it turned out so well !! We were feeling like at our favourite Street food stall in India. Thank alot Gemma. You are magician!!!

    • Gemma Stafford on October 25, 2018 at 5:52 am

      Ah! Poor you 🙁
      It is sad to be away from your people, but Germany is a nice country to live in and I hope you are happy there. food does take us home, I know that, being far away from my home too. I love living here in the US, but I miss my people.
      Tell us about your ‘PAV’ we would all like to know how you made it, does it have additional flavors? etc.
      Thank you for being here with us,
      Gemma 🙂

  8. Jezzy Solozano on October 23, 2018 at 12:38 pm

    Hi Gemma I made this crazy dough two times and it’s just so perfect. This recipe is so easy and thank you very much for sharing. I dont have yogurt but I use home made buttermilk (i use your recipe to make it). I fell in love with this crazy dough recipe and I’ll always have this in my fridge. My husband like the Nutella bread that I make. Thanks so much.

    • Gemma Stafford on October 24, 2018 at 2:47 am

      Hi Jezzy,
      Thank you for this very kind review of this recipe. I am delighted that you are baking with us. Yes, you are right, the homemade buttermilk makes a great substitute for yogurt in your baking. Thank you for being in touch,
      Gemma 🙂

  9. cara on October 22, 2018 at 4:57 am

    Hello Gemma. I found a silicone loaf pan at home. Can I use it to make this recipe? Would the baking time be the same? Thanks a lot

    • Gemma Stafford on October 23, 2018 at 5:48 am

      Hi Cara,
      Yes! I use silicon pans all the time, there will be no issue for you. The shape can stretch a little, but not be a problem, try it,
      Gemma 🙂

  10. pretty on October 22, 2018 at 2:00 am

    Hi Gemma. I tried to make the cheesy loaf. The bread was so good but the loaf stuck into the loaf pan even if I greased it with oil. Is there anything I can do to avoid that next time? Thanks!

    • Gemma Stafford on October 22, 2018 at 3:55 am

      Hi Pretty,
      I almost always line a pan with baking paper. For a loaf you can butter the pan, then drape the paper across the pan, on the long sides, leave a little over the edges which will help to lift it too at the end of baking.
      Buttering and flouring a pan also gives a good non stick surface. butter the pan, shake in a little flour and distribute it. Refrigerate the pan to set it too, that also helps.
      Thank you for being here with us,
      Gemma 🙂

  11. Valerie on October 14, 2018 at 7:23 pm

    Do you have recipe for white dinner rolls.?

    • Gemma Stafford on October 16, 2018 at 7:34 am

      Hi Valerie,
      I do! I did not actually post one here. I will email it to your right now! It is from a friend of my mum’s,
      Done!
      Gemma 🙂

      • Valerie on October 16, 2018 at 8:20 am

        Great! Can’t wait to try. Me + yeast don’t seem to get along.lol Have tried so many tried +true”simple” bread recipes, but can’t seem to get it quite like I’d like.. soft +fluffy inside. Mine are too dense.

        • Gemma Stafford on October 17, 2018 at 4:01 am

          Valerie, my mum’s recipe is really light, do proof it well, that will be important to the result,
          Gemma 🙂

      • Valerie on October 16, 2018 at 3:11 pm

        Recieved your mums dinner rolls. Question…. I dont see yeast measurement..
        Did I just miss it? Sorry if I did, tho I looked twice.
        Thank you.
        Sorry to keep bothering you.

        • Gemma Stafford on October 17, 2018 at 3:25 am

          Hi Valerie,
          One teaspoon! I think it is in the recipe, though I am not too sure.
          Sponge the yeast too, that will speed up the activation. 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.
          control the liquids, do not over wet, that is important, and then let us see the results!
          Gemma 🙂

          • Valerie on October 17, 2018 at 4:07 am

            1st…I did MISS the yeast listed in reciepe. It was on same line as sugar.
            2nd. Thank you for all the EXTRA instructions….IM one of those that need it. Bless you for taking the time to help.
            Plan to try this soon will let you know how it goes.

            • Gemma Stafford on October 17, 2018 at 6:52 am

              Hi Valerie,
              That is my mum! haha! any old way for her.
              carry on, will be dying to hear how it works out,
              Gemma 🙂



      • Lianne Beck on November 3, 2018 at 5:50 am

        Hi Gemma,

        Could I possibly get the dinner roll recipe too please?

        Thank you in advance.

        • Gemma Stafford on November 3, 2018 at 2:54 pm

          It’s super easy Lianne, just divide the rolls into 2oz (60g) balls. Proof for roughly 30-40 minutes and then like you would the cheesy bread.

          Hope this helps,
          Gemma.

          • Lianne Beck on November 3, 2018 at 3:00 pm

            Wow that is super easy! Thanks so much.

            • Gemma Stafford on November 4, 2018 at 5:29 am

              Hi Lianne,
              Good, I am happy that you like this recipe,
              Gemma 🙂



      • Tami on November 6, 2018 at 3:28 pm

        I’d love a copy of the white dinner roll recipe also.

        • Kevin Kurtz on November 6, 2018 at 8:04 pm

          I’ll have one coming soon. 🙂

          Best,
          Gemma.

          • Tami on November 7, 2018 at 4:30 am

            Thank you so much! 💖

  12. Jacqueline Pimienta on October 14, 2018 at 2:59 pm

    Hi Gemma! Jacqueline here. I made the cheesy bread with the crazy dough and it came out great! I am now making another one today! This is wonderful! I am looking forward to trying the cinnamon rolls with it when I have more time! Blessings!

    • Gemma Stafford on October 16, 2018 at 6:47 am

      Hi Jacqueline,
      Thank you! I am happy to have this lovely review of this recipe. I appreciate your taking the time to let me know.
      Photos too! 😉
      Gemma 🙂

  13. Pacosta01 on October 13, 2018 at 12:19 am

    Can I substitute sour cream for the yogurt? I don’t always have plain yogurt in the fridge, but I always have sour cream, lol. Would it be the same amount? Or any other recommendations? Thanks!

    • Gemma Stafford on October 13, 2018 at 3:16 pm

      Yes, the same amount of sour cream will work. I hope you enjoy!

  14. Chery on October 12, 2018 at 10:55 am

    Gemma I ha a question. Will the dough be effected if i use only almond milk. I won’t try it unless I hear back from you. . I eat low fat Greek yogurt but I could change that but these are due health reasons. This is why i love your recipes because I can make certain changes just wasn’t sure about the almond milk. Thank you

    • Gemma Stafford on October 13, 2018 at 3:17 pm

      Hi Chery! Sure you can, any milk will work well in this recipe, it is about richness.
      Thank you for being in touch,
      Gemma 🙂

  15. Priyanka S J on October 10, 2018 at 2:35 am

    I made cinnamon rolls with this recipe but they turned out tough. It was much better with the no knead dough. What could be the problem?

    • Gemma Stafford on October 11, 2018 at 2:56 am

      Hi Priyanka,
      If you got the kneading right then I think this may be an under proofed dough. I think it was the second proofing which was slightly under.
      I cannot be too sure as I would need a lot more information, but all baking takes a bit of practice, and this is a different technique, a quick dough as opposed to the slow no knead one.
      I am happy that you are using these recipes, and both will have their place in your repertoire.
      Gemma 🙂

  16. Brittney on October 9, 2018 at 7:00 pm

    Hi Gemma!!

    Can I use buttermilk or almond milk instead of regular 2% milk?

    Thanks for all your wonderful recipes!!

    • Gemma Stafford on October 10, 2018 at 2:25 am

      Hi Brittney,
      Sure you can, any milk will work well in this recipe, it is about richness.
      Thank you for being in touch,
      Gemma 🙂

  17. Sheak May wah on October 9, 2018 at 4:38 pm

    Hi gemma, can I substitute yogurt by say milk? Thank you

  18. HH Tube on September 28, 2018 at 4:55 am

    Hi gemma,
    Can I convert the recipe into half? If yes then how can I do it

    • Gemma Stafford on September 30, 2018 at 8:05 pm

      Yes you can just divide the recipe in 2.

      Best,
      Gemma.

  19. Priyanka Duklan on September 22, 2018 at 9:39 pm

    Can I use wheat flour or multigrain flour instead of refined flour?

    • Gemma Stafford on September 23, 2018 at 3:15 am

      Hi there,
      Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose.
      A blend of white and wholemeal will work well too and adding a little more yeast, and more sugar will also help with this flour. Take a look at this recipe (https://www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/) this will give you the idea. You can also add seeds, milled flax and chia seeds etc to boost the nutrition. Do not try this with all wholewheat flour, it will not work so well,
      Gemma 🙂

  20. Wentz on September 21, 2018 at 1:54 am

    Hi Gemma,
    I refrigerated half of the dough wrapped in cling wrap and stored in airtight container for 2 days. The dough does not seem to rise at all after it was refrigerated. Any tips?

    • Gemma Stafford on September 22, 2018 at 3:15 am

      Hi there,
      Can I ask if this proofed for you before you wrapped and refrigerated it?
      Generally if you are freezing it then you will wrap and store it. If you are refrigerating it the fermentation continues in the cool environment of the fridge, slowly. When you return it to room temperature then you can bake.
      The yeast needs to be fresh of course, but if it proofed the first time then this is not the issue.
      roll this dough thinly and bake as a flatbread, stretch it thin and make crackers or roll it into bread sticks. all of these recipes were developed to make use of this ‘failed’ dough.
      This is my guess, you probably know a bit more,
      Gemma 🙂

      • Wentz on October 5, 2018 at 12:48 am

        Hi Gemma,
        The dough does proof before i wrap and refrigerated it. 2 loaves at a time was too much for my husband and me, so I only use half the dough to make a loaf and thought I could refrigerate the remaining dough to make another loaf couple days later but it failed to rise. The 1st loaf of nutella braided loaf turns out beautifully though.

        • Gemma Stafford on October 5, 2018 at 1:16 am

          Hi there,
          If you wish to keep the dough for longer you need to freeze it well wrapped.
          If you refrigerate it you need to leave it in a loosely covered bowl, immediately after the first proofing as it will continue to proof/ferment in the fridge. If you restrict it it will probably fail. I think that is what happened here. For this dough I think I would not keep it too long. It would be best to bake and freeze what you cannot use right away.
          Thank you for being in touch,
          Gemma 🙂

  21. Valeriesultan on September 18, 2018 at 4:45 pm

    Love and alway will love this crazy dough have done so many things with it and everyone love it, this time was mini pizza for school size Jaja 😁😋

    • Gemma Stafford on September 19, 2018 at 7:41 am

      Hi Valerie,
      Thank you for this very kind review of this recipe, I appreciate it,
      Gemma 🙂

  22. Tiffany on September 15, 2018 at 12:09 pm

    Hi Gemma, for this dough can I use bread flour instead of all purpose flour? I wanna make a fluffy bread and is worrying flour that generates more gluten may make the bread denser. Thanks! 😊

    • Gemma Stafford on September 16, 2018 at 4:52 am

      Hi Tiffany,
      The difference between strong bread flour and all purpose flour in terms of gluten/protein is about 1 -2% depending on the brand.
      You can use a strong flour for this recipe, just make sure of the proofing. Sponge the yeast too to speed uo the activation, and this will help. Do not worry, all will be well.

      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 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 to you, thank you for this question,
      Gemma 🙂

      • Tiffany on September 16, 2018 at 11:45 pm

        Hi Gemma. Thank you for your guidelines. I tried crazy dough pretzels yesterday with bread flour and the result was amazing!!! Those pretzels were soft and bouncy with a chewy shell that I was longing for. My family likes it so much and they were surprised that it was actually low in sugar and oil-free. The only issue was that I mistakenly added 6 tablespoons baking soda and soda water produced lots of think foam when I was boiling my pretzels 😂. This crazy dough formula is GOLD and I’m going to try other variations as well. Subscribed this blog and YouTube channel!

        • Gemma Stafford on September 18, 2018 at 4:00 pm

          I’m so delighted to hear that! Next time send me a picture 🙂

  23. Az Zahra Metasophia Hanifa on September 14, 2018 at 11:31 am

    Hi Gemma. I just wanna ask, can i substitute the all purpose flour with gluten free flour such as oat flour? If yes, how fine should i process the oats in the food processor? My dad has cholesterol and blood pressure problems. He’s also concerned that regular white flour is not that healthy amd that it cam spike his blood sugar. However, he loves the cheesy loaf i made from this crazy dough so I want to somehow make the bread healthier for him. Looking forward for any advice you have. Thank you 🙂

    • Gemma Stafford on September 15, 2018 at 2:35 am

      Hi there,
      NO!
      All yeast baking relies on the gluten in a flour to give structure to a bread. A good brand all purpose gluten free flour which is designed for yeast baking will have a gum added to mimic the action of yeast, and this is worth a shot. Alternatively make a soda bread.
      try this one:
      400g porridge oats (QUICK OATS WORK WELL)
      2 tsp of baking powder
      2 tsp of bread soda (bicarbonate of soda)
      1 pinch of salt
      60g wheatgerm (optional)
      60g chia seeds (optional)
      60g flaxseeds (optional)
      60g sunflower seeds/walnuts or whatever you think will add nutrition. add the grated sharp cheddar, sun dried tomatoes, olives etc. You can also add a some wholemeal flour.
      1 egg loosened with a little milk or yogurt.
      600g (or so) 0% Fat Natural Yogurt, add this carefully until the mix comes together in a soft dough.
      Now, I have been inventing this recipe right here for you, but this is how we made soda bread in Ireland, a bit of this a bit of that, so that every family had their own version. I think your dad will like this. You can make as large scones too, and freeze some for him. These, with a big bowl of fresh vegetable soup will be a winter warming meal!
      Gemma 🙂

      • Az Zahra Metasophia Hanifa on September 15, 2018 at 9:14 am

        Omg Gemma thank you so much! I really appreciate you took time to give alternative recipe for my dad 😀 but i have some more questions. Is bread soda the same as baking soda? Should I grind the oats to fine flour or not? Should I proof the dough or just bake it immediately? Can i store it in the fridge? At what temperature should i bake it and how long? sorry im asking too much >.< Thank you so much

        • Gemma Stafford on September 16, 2018 at 5:54 am

          Hi there,
          Good, I am happy to help.
          You use the oats as they come from the pack, quick oats are good for this recipe.
          This type of bread is best mixed and baked, no proofing for this. Baking soda is bicarbonate of soda, is bread soda, as we called it in Ireland.
          Bake this bread for about 40 minutes in a hot oven 220c/450F. Keep an eye on it, you can turn the oven down a touch if it is baking too fast. try it! that will tell all,
          Gemma 🙂

  24. Ivy on September 12, 2018 at 1:50 am

    Hi Gemma! I just wanted to ask, I always make your cinnamon rolls no-knead recipe and find it too wet so I always have to add a lot more flour and too soft that it tends to collapse when sliced. But they always turn out great anyway! This time I wanted to try this crazy dough for my rolls, for you which is the better one?

    I noticed the no-knead dough has a lot of other ingredients compared to this one. Does it mean it also tastes a lot more better?

    • Gemma Stafford on September 12, 2018 at 2:31 am

      Hi Ivy,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      A dough will always reflect the ingredients in it. Some dough is enriched with egg/milk/butter/oil etc and this will be different to a plain dough which will have flour/salt/water/yeast. This is the type of dough used for pizza, and plain white breads, and a great place to start experimenting. add a little sugar and milk to this and you have already changed it. This is the dough you could use for donuts when frying them, but I tihnk you should run a few experiments. Start with the pizza dough (https://www.biggerbolderbaking.com/?s=No+knead) make a small batch, learn to handle that, and then move on to the enriched dough. This is a learning curve, you need to know when the dough is just right, and you will learn this really quickly.
      I hope this is of help,
      Gemma 🙂

  25. Mae roxas on September 7, 2018 at 8:22 pm

    Can i substitute buttermilk to yogurt? 😊

    • Gemma Stafford on September 8, 2018 at 2:49 pm

      Yogurt is a different consistency to buttermilk so it’s best to replace it with something like sour cream. I really recommend using yogurt if you can.

      Best,
      Gemma.

  26. Ann on September 6, 2018 at 5:40 pm

    Sorry if this was already asked, there are a lot of comments to read!
    1. I only have plain 0% Greek yogurt, will that work?
    2. Will this taste good as a loaf of bread?

    Thanks

    • Gemma Stafford on September 7, 2018 at 1:40 am

      Hi Ann,
      Yes, any plain yogurt will work well for you in this recipe, in a pinch buttermilk too, carry on, it will be good.
      There are so many loaves of bread out there that it is difficult to answer this question. This is an artisan type bread, and the flavor depends on what you put into it. A good quality flour and the other ingredients all add to the flavor. I think you should try it, that will tell you all.
      Gemma 🙂

  27. MaineMelchor on September 4, 2018 at 10:51 pm

    Just wanna ask what kind of milk will I use in this recipe? Coz you don’t specify it. Thankssss😘😘

    • Gemma Stafford on September 5, 2018 at 9:56 am

      Hello, great question i used 2% milk, but you can use any kind you have on hand. Enjoy!

  28. Charlotte Woodman on September 2, 2018 at 11:42 am

    I just found out I’m allergic to soy, wheat and yeast.
    Do you have any bread recipes I could use.

    • Gemma Stafford on September 3, 2018 at 4:03 am

      Ah! Charlotte, that really is too bad, I am sorry to hear it. It is always hard to have to change your diet.
      I am passing this recipe to you, it is not my own, but one from Ireland: This is from Flahavens, a company which specializes in oats.
      Makes 1 x 2lb loafIngredients:
      1 large tub (500ml) of natural yogurt
      1 beaten egg
      1 tbsp. treacle (you could use honey or brown sugar)
      300g (12oz) of Flahavan’s Progress Oatlets – (Progress oatlets are QUICK oats)
      2 tsp bread soda
      2 tbsp. mixed seeds (optional)
      1/2 tsp salt (optional)
      Method:
      1. Place the yogurt, beaten egg and treacle (or honey/sugar) in a bowl and mix well.
      2. Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
      3. Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C/ 350°F/ Gas mark 4 for 30 minutes.
      4. Lower the temperature to 150°C/ 300°F/ Gas mark 2 and cook for a further 30 minutes.
      Mary Flahavan’s Tips:
      – A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
      – To prevent the treacle from sticking to the spoon, coat it with oil before use.
      I hope you like this recipe, I will do a version of an oat bread too when I get a moment,
      Gemma 🙂

  29. Veronica on September 2, 2018 at 8:16 am

    Hi Gemma.

    I noticed this dough a while ago and it looks great and seems really easy to make, but it’s a no-knead dough as well which shouldn’t be a problem using a traditional all-purpose flour, because the developing gluten helps rising the dough without kneading, but I suffer from allergy to gluten so I have to use gluten free flour mixture. I’m afraid that resting the dough on its own without kneading won’t do the trick so I wanted to ask if I could knead it? Would it help to rise the dough properly, or should I just leave it to rest on its own according to your recipe?

    • Gemma Stafford on September 3, 2018 at 4:44 am

      Hi Veronica,
      The problem is the lack of gluten, as this is what gives the bread structure.
      Doves Farm and King Arthur make Bread Flour, which is GF and has a gum of some sort to mimic the action of the gluten. You can add this gum too, usually xanthan gum or Guar gum and this will really help.
      Certainly you can knead this, and the fermentation method may work well too, though I have not tried it with a GF flour, but other grains were used for breads long before wheat was isolated, and these were fermented doughs/sour dough breads.
      So, I think you can try both methods. My no knead pizza dough recipe would be a good place to start (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) divide the dough, knead one part and ferment the other. This will be your science project, homework if you will! lol.
      You can report back to us, other GF Bold Bakers will be delighted. Do be careful with the liquids, these flours take up liquid in a different way, so add it until the dough comes together, then STOP!
      Gemma 🙂

  30. Amrita Churaman on August 31, 2018 at 12:27 pm

    Hi there !
    What can I use as an substitute for yogurt ?

    Follower,
    Amrita

  31. Stacy on August 30, 2018 at 11:17 am

    I have made the crazy dough a few times and it turned out perfect. I made it twice today and neither batch will expand. I know I did the same thing as before and followed recipe. Any idea what could be happening? I use Fleischmann’s ActiveDry Yeast

    • Gemma Stafford on August 31, 2018 at 4:02 am

      Hi Stacy,
      I do not know this brand of yeast.
      Dried yeast is the most convenient type of yeast for home bakers. 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.
      Active Dry Yeast should be sponged before adding to the dough.
      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 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.
      Does this help you?
      Gemma 🙂

      • Stacy on August 31, 2018 at 7:42 am

        It does. Thank you so much!

  32. sweta Tandon on August 29, 2018 at 3:08 am

    Hi can we use instant yeast in crazy dough and it’s quantity please.

    Instead of egg how much milk should we use
    Thanks !

    • Gemma Stafford on August 29, 2018 at 9:32 pm

      I’m thrilled you liked it 🙂

      Best,
      Gemma.

  33. sweta tandon on August 28, 2018 at 8:26 am

    hi can we use instant yeast & its quantity please
    instead of egg how much milk is to be
    added
    thanks !

    • Gemma Stafford on August 31, 2018 at 4:33 am

      Hi there,
      I think I got to this question yesterday, but just in case! The quantity of instant yeast will be the same as any dried yeast. The difference is that an active dried yeast will need to be sponged for best results.
      Mix your dough until it comes together in a clean ball, there are no specific liquid ingredients, as flour behaves in different ways in different places,
      Gemma 🙂

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