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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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Crazy Dough
 
Prep time
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Ingredients
  • ½ cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3⅓ cup (16½ oz/500g) all-purpose flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon salt
  • ¾ 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.
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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635 Comments

  1. Vonnie on February 19, 2018 at 3:37 pm

    Thank you, Gemma. for the crazy dough recipe. It is now my go-to dough. It is perfect even after being refrigerated. Sour cream is a great substitute when I am out of homemade yogurt (also your recipe). You are a talented teacher.

    • Gemma Stafford on February 19, 2018 at 4:52 pm

      Thanks so much, Vonnie. I really appreciate it. Glad you like my recipes 🙂

      Gemma.

      • Delynn on February 21, 2018 at 5:16 pm

        Want to try making the pretzels but need to know what type of yeast; Rapid Rise, Bread Yeast, Active Dry Original, etc.? Thanks in advance!

        • Gemma Stafford on February 22, 2018 at 2:55 am

          Hi there,
          There are a number of 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 of dry yeast.
          Dry 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.
          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.
          Take what you have, and use it, treat it according to what it is. If it is not instant yeast, then sponge it. All yeast can be sponged actually.
          I hope this is of help. carry on baking!
          Gemma 🙂

  2. Willow Macdonald on February 16, 2018 at 2:11 pm

    Hi, can I double/triple this recipe?
    Thanks
    w

    • Gemma Stafford on February 17, 2018 at 11:25 am

      Hi there,
      yes, this is not a problem with a bread recipe. What is important is having a bowl large enough to take the proofed dough, otherwise divide it up before proofing,
      Gemma 🙂

  3. M_N123 on February 12, 2018 at 11:39 am

    Hi!!
    I love this recipe!! It is sooooo simple and it is all round amazing!! After discovering you i am in the kitchen much much more often!

    • Gemma Stafford on February 12, 2018 at 3:24 pm

      I’m thrilled to hear that!!!

      Happy Baking,
      Gemma.

  4. Ray Murray on February 11, 2018 at 6:41 pm

    I have many packets of Instant yeast. Most, no knead bread recipes, call for 1/4 – 1/2 tsp added to dry mixture . Your recipe calls for 2 tsp yeast and 1 tsp sugar added to wet mixture . Can I use the instant yeast and how much of it, and do I still add the sugar ? I really want to use this recipe because of the many different style bread foods it can produce.
    Thanks, Ray

    • Gemma Stafford on February 13, 2018 at 11:41 am

      Hi Ray,
      This is an enriched bread. It is a ‘quick’ bread, not a no knead, there is a little kneading involved.
      A no knead dough ferments, and really what you are doing is ‘starting’ the production of the yeasts, others grow over the fermentation time.
      This dough relies on the yeast, and the baking powder, to give it a ‘quick’ start.
      It sounds like you are interested in baking bread, and I suggest you alos try the no knead versions here, all are flexible, the difference is in the time it takes to proof.
      (https://www.biggerbolderbaking.com/?s=No+knead) take a look through the list here, and try one of these, when you have a free day!
      here is a run through on yeast, types and how to work it: Dry 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.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      Gluten Free flour will not work, unless it is formulated to do so.
      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.
      Flour in different places behaves in different ways, depending on how, where, when and the type of wheat grain being milled. It takes very little extra liquid to make a dough too wet to handle. Learn how to add it so that it is just right.

      Good to have you with us,
      Gemma 🙂

  5. Kirsten Murphy on February 10, 2018 at 10:03 pm

    Hi! I’m loving your recipes! I split the dough and made 2 smaller loafs. Yum! I was wondering if it’s possible to make bagels out of this recipe? I wouldn’t know where to start with a bagel recipe. Any advice would be appreciated! Thank you and keep being bold! ❤

    • Gemma Stafford on February 11, 2018 at 4:25 pm

      Hi Kirsten,

      I’m thrilled you like them. They won’t be really heavy like bagels but you can use it to make bagels. Boil them just like you would pretzels. 🙂

      Gemma.

  6. Chéima on February 10, 2018 at 9:18 am

    Hi Gemma !
    I love this recipe so much and do it in many ways but the only thing that I don’t really get, is that I never get as much dough as you do. I promise I do everything just like you do, with the same measurements but I somehow can separe it into two balls. I can bake a Nutella brioche for example but Nothing else with it.

    I hope you can understand my desperate speech 🙂

    XoXo Chéima

    • Gemma Stafford on February 11, 2018 at 12:28 pm

      Hi Cheima,

      So you are only getting 1 loaf or bread? because you should be getting 2 if you are making the nutella loaf.

      Gemma.

  7. Meghna on February 10, 2018 at 3:37 am

    Can I use buttermilk instead of yogurt? I can’t access yogurt easily, and so had to use sour cream. But then the bread and the naan turned out too sour. Please help!

  8. Yerg on February 7, 2018 at 2:22 am

    Hi gemma,

    I failed twice already today, the dough did not rise 🙁 i covered it with cling wrap and cloth waited for 2 hours.

    • Gemma Stafford on February 7, 2018 at 3:42 am

      Hi there,
      I think this has something to do with your yeast, though I do not have this detail.
      When you say you ‘covered’ the dough, I hope you mean the bowl! if you cover the dough with cling wrap it cannot grow.
      Here is my explanation of yeast, and how it works, read it through and see if you can figure it out.
      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.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      Gluten Free flour will not work, unless it is formulated to do so.
      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.
      Let me know, I will try to get this right for you,
      Gemma 🙂

  9. aeygarganera on February 4, 2018 at 10:22 pm

    Hi Ms. Gemma,

    I’m just wondering after you chill/ freeze the dough in fridge, should I rest first the dough to room temperature before I shape it and proof it for the 2nd time? or is it fine to shape it immediately upon taking it out on the fridge? thank you for your favorable response on this matter.😊

    Sincerely,

    Ailyn Gargenera

    • Gemma Stafford on February 5, 2018 at 3:02 am

      Hi there Ailyn,
      When it comes from the fridge it is ‘relaxed’ and ready to be shaped and proofed. If you allow it to stand it will begin to proof, and this is not necessary before you shape it for baking. Depending on your room temperature an hour should do it when it has been shaped,
      Gemma 🙂

  10. Keri Harper on January 31, 2018 at 2:38 pm

    I was wondering how I could make this into dinner rolls, also how would I go about freezing it (before or after the rise etc). Great dough recipe!

    • Gemma Stafford on February 1, 2018 at 2:53 am

      Hi Keri,
      you should freeze these after the first proofing.
      I would divide the dough, shape, you can roll the dough into balls on the table, or lightly between your palms, pack into a tray ready for baking, and freeze. Then you defrost, proof and bake with no difficulty.
      You can freeze the dough after the first rise, and defrost, shape and proof again when you want to use it.
      You can divide the proofed dough, pack into individual freezer bags, freeze. Remove the bag as soon as it is possible, defrost, proof and bake!
      A lot of ways to do this, experiment!
      Gemma 🙂

  11. LadyIreland on January 31, 2018 at 11:41 am

    Well Gemma….we’re both a year older…hopefully wiser…and I would like a recipe for Sourdough pancakes if you have one or perhaps a good starter I can make? Happy belated birthday.

    • Gemma Stafford on February 1, 2018 at 3:28 am

      Hi there Karen,
      I was think about you, not sure what put you into my head!
      Yes, definitely wiser! and certainly older. A new year for new adventures I hope.
      I used to have a sourdough starter when I lived in Ireland, long dead now! There are a number of ways to make a starter, usually using the yeast in the air and the flour, sometimes using white organic grapes, to utilize the natural yeasts on their skins. Potato water, the water the peeled potatoes are cooked in is sometimes used.
      Any sourdough starter can be used for any recipe, they are all the same.
      This is a big area, and needs a really good explanation, and there are some great sites out there doing a good job with this. A sourdough starter is a bit like getting a pet, if you do not feed it, it will die! Look up a site called Breadtopia, I think, it is a fount of knowledge on this subject, read as much as you can about it, this will get it into your head. Let me know if you decide to do it, it is worthwhile, and becomes a habit once you get it going. Some people keep these alive for years, but it suits a regular baker best.
      Thanks for this topic, it is interesting,
      Gemma 🙂

      • LadyIreland on February 1, 2018 at 1:40 pm

        Hi Gemma,
        We are kindred spirits remember. My birthday was on the 18th and I became a Beatles song. When I’m 64. Thanks to you NO ONE will have to feed me and they all need me to bake your goodies.LOL
        I found a GREAT sourdough starter on of all places…YouTube and by a chuckwagon cook named Kent Rollins. Easy recipe and you don’t need to baby it. YAY. Also if you’re in need of a giggle…check out his pinto beans recipe. I have watched it NUMEROUS times and I always have to laugh. He has a great home made tortilla recipe too. Making corn muffins for “Chili Night” at our house. Happy baking!!!

        • Gemma Stafford on February 2, 2018 at 3:19 am

          Hi Karen,
          Thank you for that, I will take a look at that when I get a moment.
          Yes, kindred spirits, and feeders too, by the sound of it! lol.
          Good to have your cheerful contribution here, stay in touch,
          Gemma 🙂

  12. Ine Ke on January 30, 2018 at 11:24 am

    hi first of all I read on instagram you had your birthday today so I like to wish you a great birthday and hope you may have lots more of them
    and thanks for all the tips and recipes you share with us and help not so great cooks lol having more fun in cooking

    I made pizza few times but in the middle it seems to be Always a bit soft it is cooked but stil bit wet is there something I can do about that I got pizza tray with holes in it and I put it on the lower rack in the microwave oven the outside is rally great it is crispy and lot of bubbles untill you get to the middle then it feels bit like it could be in bit longer but I think then my crust will be to hard I already bake it for 30 minuts on 190C and I thought it would go for 20 to 25 minutes in most recipes and after the 30 minutes I put on another 5 so the crust became bit darker to

    the dough is great I mean it rises up to almost 3 times from when I started so I use half of it or my pizza would be more thick bread
    wel I hope you or maybe another reader have tips or can help me with this further the pizza is great just the center is tiny problem thanks for reading

    I hope you have a great birthday

    • Gemma Stafford on January 31, 2018 at 3:17 am

      Hi there,
      Thank you for the birthday wishes, all over now for another year, and back to work!
      Pizza is baked at a very high temperature, see the recipe again (https://www.biggerbolderbaking.com/crazy-dough-pizza/).
      I am not sure how you are using the microwave/oven. I see 190C, is this as high as it gets?
      There are ways to start the dough on the stove top, using a flat iron griddle, then transferring to your pizza tray, or a pizza stone. This takes a little practice but it does compensate for the lower temperature of the oven.
      I think I may have complicated this for you, but I think the oven temperature is the issue, and I am trying to think of a way to solve it for you.
      Gemma 🙂

      • Ine Ke on January 31, 2018 at 6:48 am

        no it can get up to 250 I think but I Always scared to burn the top or the outside of pizza it is a microwave combi oven so thought 190 was high enough is also what I use for bread that I bake for 35 minutes and that is way more volume as a pizza bottom
        I see your recipe and read about 225 I do not have I got 230 or 220 and 9 to 12 minutes
        I did mine on 190 and baked for 30 minutes + an extra 5 because I thought the outside may have bit more color but stil was not totally done in the centre of the pizza
        guess I need more practice or thinner pizza bottom but I used half of the dough of this recipe and my pizza bottom is about 30 cm and got holes in it so would think get warmth trough there to
        guess next time I try higher temperature and maybe stil around the 30 minutes because I put on some things like pinapple pepper bacon chicken cervelaat musgroom onion and sausce also made from your recipe and it sounds alot but it is spread out and I forgot the cheese lol

        is it also an idea to bake the pizza first for few minutes so it already is a bit baked and then put al the things on it

        wel thanks again for tips I guess I just need to try them out and see how it goes I mean if others can bake a crusty pizza it must work for me to somehow to lol

        • Gemma Stafford on February 1, 2018 at 4:16 am

          Hi there Ine,
          Thank you for coming back to me with this explanation.
          220C wil lbe a good temperature for this. Rather oddly, pizza is actually difficult to bake, despite the fact that it is thin. If you think about it, in a traditional pizza oven it is baked on a really hot surface, at about 500C, it is meant to bake fast. Getting the bottom baked is the challenge for the home cook, and that is why we use a pizza stone, to conduct the heat. It is tricky, but good when you get it right.
          I hope you solve it for you, it is worth the effort. Thank you for being in touch,
          Gemma 🙂

  13. Stephanie pearson on January 30, 2018 at 9:14 am

    I love this recipe!! So far I have tried the naan, pretzels and cinnamon rolls with this dough. We love them all! Especially the naan! Thanks for the great recipe.

    • Gemma Stafford on January 30, 2018 at 5:06 pm

      Yay!!! delighted to hear that 🙂

      Gemma.

  14. Nila Rahmawati on January 28, 2018 at 4:10 pm

    there is no yoghurt in my city, how can i substitute it?thanks

    • Gemma Stafford on January 28, 2018 at 5:38 pm

      You can use buttermilk instead or sour cream 🙂

      • Nila Rahmawati on January 28, 2018 at 6:51 pm

        buttermilk180 gr?

        • Gemma Stafford on January 29, 2018 at 4:57 pm

          Yes 🙂

      • Rowena20 on January 29, 2018 at 8:50 am

        Hi Gemma, I’m planning to make cheese braid for my daughter’s birthday , want to put cream cheese on it to taste more cheese and put extra cheddar cheese at the top how can I put cream cheese in dough? Thanks 😊

        • Gemma Stafford on January 29, 2018 at 11:27 am

          Hi Rowena,
          I think this is the recipe you are looking for (https://www.biggerbolderbaking.com/crazy-dough-stuffed-bread/).
          You can add an extra cheesy note by grating a little cheddar on top, but I suggest you do this almost at the end of the bake, scatter it over, then return to the oven untill melted and slightly browned. This will be GOOD!
          Gemma 😉

          • Rowena20 on January 29, 2018 at 1:48 pm

            It’s ok to put cream cheese instead of yogurt? I’m going to make rapunsel hair through cheese bread like small pcs for the kids ,any more suggestions?



          • Gemma Stafford on January 29, 2018 at 5:08 pm

            Cream cream wouldn’t be a good substitute for yogurt. you can try sour cream or buttermilk instead of yogurt.

            Hope this helps,
            Gemma.



          • Rowena20 on January 29, 2018 at 5:30 pm

            Thank you 😊



  15. Annaliese on January 25, 2018 at 9:58 pm

    I have made Crazy Dough bread multiple times and it is amazing! So far I have made the nutella loaf and the naan, and I plan on making the foccaccia bread soon. Is there any way to make a whole wheat version? Because whole wheat is more absorbent and generally produces a denser product, I’m assuming I would need to increase the volume by 25% or so. Would the baking time/temperature be affected? Thanks!

    • Gemma Stafford on January 26, 2018 at 2:59 am

      Hi Annaliese,
      It is different for a number of reasons. Whole wheat is high in gluten, but the gluten is less available than in white bread.
      The type you use matters too, a coarse ground wholemeal is harder to work with in a quick dough, a fine ground one will work better, a spelt fine ground whole meal seems to work really well. For this dough I would use at least some white strong flour, to get the gluten. 1/2 and 1/2 will be good, but less if you wish.
      There is a technique called ‘sponging’ where you ‘sponge’ the whole wheat flour, in all of the liquids and yeast, before bringing it together for kneading.
      If you want to use all wholewheat, then you sponge 1/2 of it, add back the remainder, knead an proceed. This is a learning curve, but really worth experimenting with it. You will be an expert in no time!
      Watch the liquids, you may need less, or more flour, it depends on how you approach it. Oven temperature I think for this should be 220C/440F, bake will take about 30 mins, but watch it. Tap the bottom of the bread, if it sounds hollow, it is BAKED! (Master class just for you!)
      Gemma 🙂

      • Annaliese on January 26, 2018 at 9:24 am

        Thanks Gemma! I will definitely try the sponging method for a 1/2 whole wheat and 1/2 all purpose flour recipe! Also, I just recently made a vanilla chiffon cake with your chocolate ganache glaze (and sprinkles!) for a class of mine, and it tasted delicious! 🙂

        • Gemma Stafford on January 27, 2018 at 4:06 pm

          Yes great idea.

          I should put a chiffon recipe on the recipe. It sounds lovely.
          Gemma.

  16. Fio on January 25, 2018 at 9:17 am

    Hello!

    I was wondering if I can replace the yogurt for sour cream.

    Thank you!!

  17. Maleha on January 22, 2018 at 11:44 pm

    Hi Gemma, I’ve tried this recipe for to pretzels and it turned out so well. You’re amazing ❤
    Can we use this recipe for donuts?

    • Gemma Stafford on January 23, 2018 at 7:56 am

      Hi there,
      Yes, this will work well for donuts too, bakes or fried.
      If you fry these be safe around the hot oil 180C should do it for you,
      Gemma 🙂

  18. Yvonne on January 20, 2018 at 9:23 pm

    Hi Gemma,
    What a fantastic recipe – thank you so much!! Tried it with 50% white and 50% wholemeal spelt flower and it worked out great and is so tasty! Instead of the nutella filling I put almond flour mixed with an egg, sugar and a little bit of rum and put thin slices of apple and rhubarb.
    Love that this recipe encourages to experiment and combine all your favorite ingredients with this fabulous dough 😊
    Thanks a million!
    Yvonne

    • Gemma Stafford on January 21, 2018 at 3:46 am

      Hi Yvonne,
      Now, you really are a #BoldBaker.
      Thank you for this wonderful description of your adjustments to this recipe, I am delighted.
      I also am delighted thst you said the type of flour, Spelt seems to be a bit finer milled than some whole meal flours, and so has the gluten more available, and other bold bakers will be really happy to have your experience.
      Carry on baking, we have lots more to come here,
      Gemma 🙂

      • Fiona on January 22, 2018 at 12:28 am

        Hi Gemma, I love all your recipes and love watching your videos! I just found out my son has to be on gluten free, egg free diet. But he LOVES his bread. Any way I can make this all purpose dough a gluten free one?

        • Gemma Stafford on January 22, 2018 at 1:52 am

          Hi Fiona,
          First of all I feel your pain! It is so hard when you have a worry about a child, but it is a matter of getting used to it, the whole family tends to adjust!
          All vegan recipes are egg free, and here on my website I have an egg substitute chart. You will get used to this, and soon will know what will work in any recipe, instinctively.
          (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
          Gluten Free is a different thing, and there are blends of flour designed for this. You will find a good all purpose gf flour for general baking, and a gf flour, which has had xanthan gum, or such, added, to mimic the action of gluten. This is really never the same as a wheat bread, but it can be good. There is a blog I look to from time to time called Gluten Free Girl, she is coeliac, and as a result works really hard to develop recipes to suit, take a look.
          I wish you well with this, all will be well,
          Gemma 🙂

          • Fiona on January 23, 2018 at 12:56 am

            Thank you so much. Will look into it for sure! Now on the hunt for Gf flour… so challenging and expensive to get in Asia



          • Gemma Stafford on January 23, 2018 at 7:34 am

            Hi Fiona,
            I have emailed you a link which may help you. Thank you for being here with us,
            Gemma 😉



  19. Kate on January 20, 2018 at 6:10 pm

    I made this twice. The first time I subbed in white whole wheat flour instead of all purpose. It was a bit dry, and didn’t rise as well, especially after a night in the fridge. The final crumb was dry and the bread a bit dense.

    The second time, I adapted by using a bit more yeast and a bit less flour (still whole wheat). I didn’t refrigerateven, either. In half the dough (of a quadruple batch), I kneaded cheddar and bacon bits. Half I left plain. This produced a very soft, fluffy bread — not an easy feat with whole wheat flour. We’re enjoying it, especially the bacon-cheddar version!

    • Gemma Stafford on January 21, 2018 at 3:57 am

      Hi Kate,
      Thank you, thank you!
      I am delighted that you found a way to work the whole wheat into this recipe. It is a difficult thing to work with, unless it is formulated to do so. Some have vital wheat, which is a gluten, added to make it work better with yeast, but adding the extra yeast will compensate for this.
      Spelt whole wheat is often more finely milled, and so the gluten is more available.
      Good to have you with us, I appreciate your input here,
      Gemma 🙂

  20. Dimple on January 17, 2018 at 8:43 am

    Hi Gemma ,
    Thanks for this lovely recipe .In the video that you just demonstrated you used half of the dough for the final proofing in the pan .May I pl know the size of the pan used and can I just half the recipe and make the loaf or do I have to make the whole batch .
    Love your channel .Wishing you great success .Much Love

    • Gemma Stafford on January 17, 2018 at 8:54 pm

      Delighted you liked this recipe :). Thanks for visiting my website and being apart of the community.

      Gemma.

  21. Vanessa Lumbra on January 15, 2018 at 8:40 am

    For the life of me, I can not find a printable written recipe for the crazy dough. I am about ready to give up. Is there one?

    • Gemma Stafford on January 15, 2018 at 9:30 pm

      Don’t give up Vanessa, I got you.

      Around 3/4 way down the page there is the written recipe. It is directly under a picture of crazy muffins. There is a print recipe on the recipe.

      Did you find it? let me know if you still can’t find it.
      P.s the recipe is just above the photos that Bold Bakers uploaded of their crazy breads.
      Gemma.

  22. Shawna on January 13, 2018 at 6:16 pm

    This looks like an amazing recipe to have!! But what if I needed to make it low carb? I am following Trim Healthy Mama plan and am.struggling to find a good bread that is on plan.

    • Gemma Stafford on January 13, 2018 at 8:33 pm

      Hum, The only way I think this would be low carb is if you only ate a little of it 🙂

      I’ll add your request for low carb bread to my list,
      Gemma.

      • Mae on January 15, 2018 at 3:28 pm

        I have been on low carb too. This answer of yours really crack me up! Good morning! I cheat often when it comes to bread…

        • Gemma Stafford on January 15, 2018 at 9:17 pm

          lol you get it, Mae.

          Bread is one of my favorite things too.

          Gemma.

    • keto.luna on January 14, 2018 at 11:48 am

      I’ve adapted this recipe to fit into the ketogenic way of eating. I made blueberry rolls here: https://www.instagram.com/p/BdV5qaJFVuN/

      Keto Crazy Dough here (I use Tangzhong method to add more moisture): https://www.instagram.com/p/BdVWj1blb4c/

      Thank you Gemma for your wonderful recipes!

  23. Liahona on January 12, 2018 at 3:54 am

    Hi Gemma! I tried it today to make 2 pizzas and cinnamon rolls! I love it! the pizzas are bread-like and my mom loves it. Thank you!

    • Gemma Stafford on January 12, 2018 at 6:30 am

      Hi there,
      Good! I am really happy that you are mastering this recipe, well done to you.
      Always great to have Mom’s seal of approval too!
      Gemma 😉

  24. Farilyn on January 10, 2018 at 5:01 pm

    Hi Gemma,
    I love your crazy dough, can you tell me how to turn it into cinnamon raisin bread?

    Thanks,
    Farilyn

    • Gemma Stafford on January 10, 2018 at 8:23 pm

      Hi Marilyn,

      Delighted you like this recipe. Simply make the dough fully then knead in cinnamon and raisins until it is all the way through the dough.

      Good Luck,
      Gemma.

  25. Cindhu on January 9, 2018 at 1:59 am

    Can I home made thick curd in place of yogurt?

    • Gemma Stafford on January 9, 2018 at 9:30 am

      Hi Cindhu,
      Yes, that will work really well. It is a good egg substitute too!
      Gemma 🙂

    • Karen Kilpatrick on January 9, 2018 at 10:41 pm

      Pardon my ignorance but what is “thick curd”? Just trying to learn and I have never heard of such a thing.

  26. Amalie (DK) on January 7, 2018 at 10:15 pm

    This dough looks perfect for a baking novice like me. However, I wonder: can you supstitute some or all of the flour with whole grain flour, making it more suitable for my daughters packed lunch?

    • Gemma Stafford on January 8, 2018 at 4:24 am

      Hi there,
      If you find a whole wheat flour, which is labeled ‘STRONG’ then you will be able to make this full whole wheat.
      Whole wheat is high in gluten, but the gluten is hidden a bit, so when it is formulated for yeast baking, vital wheat is added.
      Failing that use 1/2 ans 1/2 white to wholemeal, allow a little longer for rising, and it may take less fluids too, depending on how it is milled.
      Spelt, which is an ancient wheat grain, is sometimes milled really finely, and works well in a yeast bake.
      Experiment a bit, but you are on the right track,
      Gemma 🙂

  27. Josephine on January 7, 2018 at 5:13 am

    Hi Gemma,

    Thank you so much for such a wonderful page.. you are a great inspiration and help for home bakers like me.
    i have question on your crazy recipe. can i use instant yeast instead of dry yeast ?

    Thanks ,
    Joe

    • Gemma Stafford on January 7, 2018 at 4:18 pm

      Hi Josephine,

      Really glad you like my recipes. Yes you can use instant yeast instead of dry yeast. Just follow the method the same way.

      Gemma.

  28. Janet C. Hancock on January 6, 2018 at 11:15 am

    Do you have any gluten free bread recipes, or can this recipe be made into a gluten free recipe?

    • Gemma Stafford on January 7, 2018 at 4:26 am

      Hi Janet,
      Yeast baking relies on gluten for a good result. Some all purpose gluten free flours claim to be formulated for yeast baking, as they use xanthan gum as a gluten substitute. Some bloggers on the subject have developed their own flour mixes too, with the addition of the gum, but i have not tried it, and so I am reluctant to say too much about this very important issue. I like a blog ‘gluten Free Girl’ which seems to be full of great information, and is written by a lady who is gluten free herself, and I think she knows about this!
      I am sorry, I am not much help, but I do thnik you can try it with the right flour,
      Gemma 🙂

  29. Yui on January 5, 2018 at 2:00 pm

    Hi Gemma
    I have the same problem with the muffin dough.
    3⅓ cup (16½ oz/500g) all-purpose flour
    I’m not sure about the measurements between cup and gram. My understanding is 1 cup = 240g. Or I might be wrong all this time. 😥😥

    • Gemma Stafford on January 6, 2018 at 5:29 am

      Hi there,
      What I do not understand is why you guys continue to worry about the weight conversions. Which methods are you using to measure your ingredients? This is what matters. If you are using cups, trust them. (https://www.biggerbolderbaking.com/weight-conversion-chart/) this is my conversion chart, but this is really what you need to know:
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      Gemma 🙂

      • Yui on January 6, 2018 at 9:59 pm

        Thank you so much for your advice Gemma!!

  30. Radhikamz on January 3, 2018 at 4:18 am

    Hi Gemma,

    Could I use this recipe to make breadsticks? I don’t mean the soft ones, I’m referring to the hard ones. Ideally I would like to give it to my daughter as she is teething at the moment.

    Please advice!

    Regards,
    Radhika

    • Gemma Stafford on January 3, 2018 at 4:48 am

      Hi there,
      The issue for me would be safety, if she is just starting to teeth she will be too young to have any food which may break up and cause her to choke. This is more of a problem than anything else. A soft teething ring, which you can cool for her in the freezer would be safer, and is designed for a young baby.
      If she is already eating solid food then the bread would be a good idea, but do not take your eye off her, it is always a worry that a piece may break off and choke her. Bake it a little longer, in a shape that she can manage to hold, but wide so that she cannot get too much into her mouth at the same time. I am nervous about this, as you can see. 😉
      Gemma 🙂

      • LadyIreland on January 3, 2018 at 10:35 am

        I used frozen waffles when my son was teething. The squares soak up the drool and it’s big enough to hold and doesn’tbreak apart while they gnaw on it. Best of all they are reuseable! just pop them back in the freezer when they get too soft. Best of luck….this too shall pass as my son is now 26.

        • Gemma Stafford on January 4, 2018 at 6:09 am

          Hi there,
          Thank you so much for this brilliant piece of advice, many young mums will be delighted with this one. Sounds like your young man survived. You are right, this would not break up so easily, I worry about baby advice!
          Gemma 🙂

          • Karen Kilpatrick on January 4, 2018 at 9:18 pm

            Hi Gemma. Another thought for the mom whose daughter is teething. Your waffle recipe would be a perfect way to introduce new flavors as well as helping her to cut teeth. It’s never to early to intro veggies. I would shred carrots or zucchini and add them to pancake and waffle batter. Michael still loves my carrot/apple waffles and I’ve never told him the secret flavor.



          • Gemma Stafford on January 5, 2018 at 11:44 am

            Hi Karen,
            Yes, and it is a great idea. My Mum used to put all the veg on the table first, and tell us we were not to eat them until we got our plates, needless to say that was all she needed to do, veg all gone, before the plated landed on the table! Haha!
            Good idea to introduce new flavors, and helps to keep things low in sugar, I will be spreading this one around!
            Gemma 🙂



  31. Nandhini on January 3, 2018 at 3:08 am

    Hi Gemma,
    I’m your new fan. I have tried ur crazy cookie recipe and it’s was awesome. Everyone at my home loved it. Thank u so much. My next try is crazy dough. I have tried many years recipe and ends up in failure. So I need to try did with lesser quantity. If I reduce the quality to 1/4th how much yeast baking powder is to be used???

    • Gemma Stafford on January 3, 2018 at 5:12 am

      Hi Nandhini,
      This will change the recipe, but you should manage it.

      ½ cup ( 4floz/120ml) milk (you will need to measure it as it is difficult to break this down in cups 1/4 will be 30 ml).
      1 teaspoon sugar ( you need to use about 1/4 teaspoon sugar)
      2 teaspoons dry yeast (You will need 1/2 teaspoon of dried yeast, a touch more will not harm it)
      3⅓ cup (16½ oz/500g) all-purpose flour (You will need 125g of flour)
      1½ teaspoon baking powder (You will need a little less than 1/2 teaspoon baking powder)
      1½ teaspoon salt (Again about 1/4 teaspoon, a touch over will be ok).
      ¾ cup (6oz/180g) plain yogurt (45g plain yogurt)
      1 whole egg* (1/2 tablespoon of egg, but you do not really need this, it is to enrich the dough)
      If you do not measure in metric you will need to find a converter for yourself, if you use cups all will be well as long as you are consistent, but metric measurements are the most accurate for small amounts.
      Follow the recipe carefully and all will be well.
      (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) this dough is a basic bread dough, really easy to master, and also to divide as it is proportional. It is worth getting to know it and other no knead recipes on my website,
      Gemma 🙂

      • Nandhini on January 3, 2018 at 5:42 am

        Thank you so much Gemma. Very kind of u

  32. Divya Korde on January 2, 2018 at 6:11 am

    Hi! If I make a pizza out of this dough and bake it in a pan, would it turn out the same?

    • Gemma Stafford on January 2, 2018 at 10:34 am

      Yes, it will work out great :).

      Happy Baking!
      Gemma.

  33. Jessica on December 30, 2017 at 2:40 pm

    Hi there! I love every recipe I have made from your site! I made raspberry sorbe last night (amazing of course!) and I just made the crazy dough. My plan is to bake the bread tomorrow. It is proofing now. How would you recommend storing it in the refrigerator? Should I knock it down and put it in the fridge? Thanks a bunch and thanks for all the great videos and recipes!

    • Gemma Stafford on December 31, 2017 at 5:09 am

      Hi Jessica,
      Do not knock it back before you refrigerate, the dough will continue to proof in the fridge. The exception to this is if tyou are going to have it in shape for baking, then you knock it back, shape it, refrigerate, and remove to room temperature for about one hour before baking. In a cold place you can leave it at room temperature!
      Gemma 🙂

      • Jessica on January 4, 2018 at 10:27 am

        Thank you so much! I made the cheese bread and a few batches of cinnamon raisin bread. I made the raisin bread in the loaf shape and also the braided style like the Nutella bread. It is so yummy and I’ve been loving it!! I will be making it every week for sure. Thank you so much for all of your great recipes. I’ve been trying a ton of them and everything is so delicious!

        • Gemma Stafford on January 5, 2018 at 1:07 pm

          Hi Jessica,
          Thank you so much for your kind review of this recipe, well done you,
          Gemma 🙂

  34. Rakini on December 27, 2017 at 4:11 am

    Hi Ms.Gemma. I’ve tried your recipe & it worked well. Can I use bread flour instead of all purpose flour? Do I need to adjust the liquid measurement?

    • Gemma Stafford on December 28, 2017 at 3:19 am

      Hi there,
      Yes! you can use bread flour. The gluten is higher, but it will work well too,
      Gemma 🙂

  35. Ajoke on December 22, 2017 at 8:54 am

    Hi Gemma great and simple recipe . I’m gonna try it for Christmas. Can I use extra milk in place of yogurt? or what other alternative can I use. Thanks

    • Gemma Stafford on December 22, 2017 at 10:51 am

      Hi there,
      Use a buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/), what you are looking for is the acid ingredient, and this has it,
      Gemma 🙂

      • Ajoke on December 22, 2017 at 10:54 am

        Thanks so much. Will do

      • Fio on January 22, 2018 at 1:16 pm

        Would sour cream work as well?

        Thank you!

        • Gemma Stafford on January 22, 2018 at 7:27 pm

          Yes sour cream will work 🙂

  36. Mary on December 22, 2017 at 1:44 am

    Hi Gemma! New fan here! Cant wait to try your recipes! I have a question. Everytime I baked bread it smells yeast when its cooked. Please tell me why? And how will I know when the dough is not under or over proof?

    Thank you!

    • Gemma Stafford on December 22, 2017 at 12:16 pm

      Hi Mary,
      first of all you are welcome here, you are now a Bold Baker! officially 🙂
      Yeast is a great thing, it is a living organism, and quite magic! Just because much is good, does not mean more is better, and many recipes call for too much yeast, in my humble opinion.
      You should not smell yeast from your bake. I want you to take a look at this recipe (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). This is a fermented dough, and it can be use for a white loaf. Try it! follow the instructions, if you live in a cool climate you can leave this overnight at room temperature, then form into a loaf, proof for one hour, and bake!
      I think this will suit you, and it will teach you a lot.
      About 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 of dry yeast.
      Dry 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.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      I hope this is of help to you,
      Gemma 🙂

  37. E.S.Black on December 15, 2017 at 8:30 am

    Pretty excited about my pizza…..will put it to bake in a few minutes….😊…looks great…but one thing worries me…..my dough never rises….we think maybe the yeast we use is not good….but I’ll keep trying

    • Gemma Stafford on December 16, 2017 at 6:56 am

      Ah! In order to check the yeast it is a good idea to sponge it before baking again.
      Pour 300ml of water into a jug and warm it slightly, like your blood temperature.
      Stir in a teaspoon of sugar.
      Stir in a teaspoon of yeast, allow to stand at room temperature for 5 mins. If the yeast is good then a ‘sponge’ will form on top of the liquid. You caan then stir this through and use it in baking, if there is not sponge the yeast may indeed be dead! This was the meaning of proving, you are proving that the yeast is alive! It is always worth donig this.
      I hope all goes well for your pizza,
      Gemma 🙂

      • Sonia Azeem on December 19, 2017 at 6:48 pm

        Gemma your vcrazy dough recipe is perfect
        and easy.your recipes are smart as you are.

        • Gemma Stafford on December 19, 2017 at 9:39 pm

          I’m delighted to hear that, Sonia 🙂

  38. Christine on December 12, 2017 at 10:50 am

    Gemma,
    Y does my bread turn heavy n mot soft n fluffy?
    What m I doing wrong?

    • Gemma Stafford on December 13, 2017 at 3:36 am

      Hi Christine,
      This sounds like an under proofed dough!
      You do need to allow the dough to proof, properly, at the two stages. The proofing establishes the structure of the dough, and creates the open, light structure of the bread.
      Do not rush it, it is worth getting to know this quick dough. Yeast baking takes time, no matter which recipe.
      Take a look at the no knead one here too (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) this is really a basic bread dough, do try it,
      Gemma 🙂

  39. Karen Kilpatrick on December 12, 2017 at 9:06 am

    You know I love your recipes. What I don’t love is having to adjust cooking times in the microwave as mine is only 700watts. I am due for a new one and would like to leave “Santa” a wish list. What brand is yours? Thank you again for sharing your craft with the world. Love you and Kevin to the moon and back.

    • Gemma Stafford on December 13, 2017 at 4:07 am

      Hi Karen,
      I know, and the technology has changed considerably too, how the waves are distributed has changed too, the modern ovens are so much more efficient.
      I have always use Panasonic, and because Panasonic spotted this, they gave me a new oven a couple of years ago. This is a 1200 Watt oven with Inverter Technology, and I love it. I am not sure if they still do my model, but I would trust this brand.
      There are so many to choose from too, and so many places to buy, it can be confusing! I wish you luck with your search,
      Gemma 🙂

  40. Maria on December 11, 2017 at 8:09 am

    Can i skip yogurt .. ?

    • Gemma Stafford on December 12, 2017 at 3:12 am

      Hi Maria,
      The yogurt is an acid ingredient, which works with the raising agents to raise this quick dough. If you do not have this ingredient you can use a substitute buttermilk (https://www.biggerbolderbaking.com/homemade-buttermilk/) too, but do use some acid ingredient for best results,
      Gemma 🙂

  41. Sue on December 10, 2017 at 11:33 pm

    Hi Gemma,

    Once the flavours – Cheese nuttella etc have been included after the first prove do i have to keep the bread to prove again? or I bake straight away after the ingredients have been kneaded in?

    thank you

    • Gemma Stafford on December 11, 2017 at 2:04 am

      Hi Sue,
      Yes! Form in whatever shape you want to bake in, then proof, and bake!
      This is true of all yeast baking, flat breads like pizza and naan are the exception, they really just need to relax after shaping, and before rolling for cooking. I hope this helps,
      Gemma 🙂

  42. Just a Baker on December 9, 2017 at 12:03 pm

    Can you add cornmeal and make cornbread from this dough?

    • Gemma Stafford on December 9, 2017 at 12:12 pm

      Hi,

      Unfortunately that wouldn’t make corn bread. Cornbread is a totally different recipe all together.

      Best,
      Gemma.

  43. amelia ch on December 5, 2017 at 7:04 pm

    Hi Gemma!
    i just want to know. if i put the dough in freezer, how long the dough will last? if i kept it to long, will the dough change the flavour?
    and if put it into room temperature and not immediately make it, what will happen with the dough?

    thanks before 🙂

    • Gemma Stafford on December 6, 2017 at 4:20 am

      Hi Amelia,
      If you over proof this dough at room temperature the taste and texture will change. It will ferment.
      Experiment with it. Room temperature is an arbitrary thing, not the same everywhere!
      If you freeze this dough you should use it in 30 days or so. The freezer is meant for keeping foods in the short term, really any food left beyond a month or so will begin to lose something, fresh is always best!
      Gemma 🙂

      • Amelia ch on December 7, 2017 at 7:47 pm

        Oh thanks a lot Gemma!😊😊😊 Thank you

  44. Rachel on December 5, 2017 at 10:11 am

    I recently made this recipe for rolls at a catering event I was working. I made 6 recipes at once in an icing bucket, proofed it for two hours, and refrigerated over night for the slow-fermentation method I learned in your cinnamon-roll recipe. It worked like a dream! Everybody wanted to devour them while they were still warm with a bit of butter!

    • Gemma Stafford on December 6, 2017 at 4:48 am

      Rachel, you are a genius baker!
      This is what I love to hear, you took what you learned from one recipe/method, and took it to another. Well done to you, I am really pleased!
      Gemma 🙂

  45. Loz on December 5, 2017 at 2:19 am

    Hi Gemma
    What milk would you suggest as want to Make this suitable for vegan
    Cheers Loz

    • Gemma Stafford on December 6, 2017 at 5:30 am

      Hi Loz,
      The milk adds a little richness and texture. Really any nut milk would be great. You can also just use water if you wish.
      Yeast baking is really forgiving, once you get the hang of it is is hard to go wrong,
      Gemma 🙂

      • Loz on December 6, 2017 at 6:55 am

        Thank you

  46. Bob on December 4, 2017 at 3:42 am

    Can I substitute self rising flour and omit the baking powder? I have a bag of self rising flour from another recipe that I’m not sure what to do with
    thanks!

    • Gemma Stafford on December 4, 2017 at 4:04 am

      Hi Bob,
      I think you can! You can use this in any recipe requiring plain/all purpose flour plus baking powder. The concern I have is that it will be too much baking powder, probably as many as 4 in the self raising flour proportionally, just 1 1/2 in the amount required for the recipe.
      I would chance it, but I am not sure of the negative results, you can let us know if you try it,
      Gemma 🙂

      • Keri Harper on January 31, 2018 at 2:42 pm

        I used self rising last night for my pizza dough and it turned out beautifully.

        • Gemma Stafford on February 1, 2018 at 2:48 am

          Hi Keri,
          Good! It already has the raising agent included so it should work well for you, well done,
          Gemma 🙂

  47. Eunice on December 3, 2017 at 4:51 am

    Can I use Greek yogurt?

    • Gemma Stafford on December 4, 2017 at 3:43 am

      Hi Eunice,
      Yes! It will be perfect. Just add a touch more liquids if you need it. Let it be Greek/strained yogurt though, not a Greek Style yogurt, which is really a thickened yogurt.
      Gemma 🙂

  48. Valerie on December 1, 2017 at 11:42 am

    If I made the dough on Thursday will it be fresh for Sunday or should I freeze and unfreeze Sunday morning and bake, does it take long to unfreeze

    • Gemma Stafford on December 2, 2017 at 3:12 am

      Hi Valerie,
      This all depends on how you freeze it. If you make the dough, proof it, knock it back and freeze it it will need to be defrosted, then shapes and proofed before baking.
      If you make it, proof it, shape it as you wish, ready for the second proof it will defrost quickly, and can be popped into the oven. One way or the other it will need at least an hour depending on where you live. It may be better to finish it on Thursday and bake it, then freeze it. It will be less stressful,
      Gemma 🙂

  49. Mansi on November 29, 2017 at 11:09 am

    Hi Gemma! If I want to make this dough without egg how much more milk is required? Also can we use whole wheat flour?

    • Gemma Stafford on November 29, 2017 at 8:26 pm

      Hi Mansi,

      I have spoken to others and they just left the eggs out completely and it still worked so you could try that. And yes you can use whole wheat flour. 🙂

      Gemma.

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