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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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4.63 from 98 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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917 Comments

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  1. 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 🙂

  2. 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 🙂

  3. 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 🙂

  4. 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.

  5. 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 🙂

  6. 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!

  7. 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 🙂

  8. 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 🙂

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

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

    Follower,
    Amrita

  10. 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!

  11. 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.

  12. 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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