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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
 
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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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752 Comments

  1. Alia on May 12, 2018 at 9:54 pm

    Hi Gemma,
    Alia here again. Sorry for bombarding you with all these questions.
    In terms of resting the dough and letting it rise, as it is cold now in australia, will it take much longer to rise then? I read one of your review to use the warmed oven method. Do i just put the dough in a glass bowl straight in the oven without covering the bowl then?
    Also, if I’m planning to make a sausage roll, would I need to pre cook the sausage before baking it with the bread in the oven?
    Thanks Gemma! 🙂

    • Gemma Stafford on May 16, 2018 at 7:48 am

      Hi Alia,

      It will take a little longer, The warm oven is a preheat oven slight warmed then turned off. Place the covered bowl inside once off and let it rise in there for 30 minutes or some.

      You don’t need to precook the sauce. It will bake in the oven.

      Best,
      Gemma.

  2. Alia on May 12, 2018 at 9:32 pm

    Hi Gemma,
    I found your bread recipe as I was googling for one. I love how you’ve got a video showing how to do it as most websites just have the written instructions and they can be intimidating.
    Just wondering, most bread recipes I’ve found do not use egg, milk and yoghurt. How do these ingredients affect the bread? Can we use any types of plain yoghurt (eg greek)?
    And after mixing all the ingredients with the spatula, do we need to knead the dough before letting it rest for the 2 hours?
    Hope to hear from you soon.
    Thanks!

    • Gemma Stafford on May 15, 2018 at 9:42 am

      Hi Alia,

      Sorry for my late reply. I’m really glad you landed on this recipe because it’s a fan favorite and I know you will love it. You are dead right, most breads don’t use those ingredients. The reason this bread does is so you can make it into so so many different breads like naan, etc.

      You can use any yogurt like greek etc. This is a no knead dough so you do not need to knead it before resting for 2 hours.

      Hope this helps,
      Gemma.

  3. Grace on May 11, 2018 at 8:09 am

    Hi Gemma

    I’ve tried this recipe and it worked wonderfully
    I just notice as I’m getting ready to make it again I only have cake flour. Will this work or do I need to run to the store and get some all purpose flour?

    • Gemma Stafford on May 11, 2018 at 8:30 am

      Hi Grace,
      Check the pack. Look for PROTEIN content. In a cake flour it can be as low as 8 – 9%.
      An all purpose flour can be up to about 12%.
      A strong flour to 14%.
      Protein is the gluten, and a yeast bake relies on this to work. So, it would be best to use at least an all purpose flour, which works well for all sorts of bakes. You can convert this to a cake flour, but unless you have ‘vital wheat’ you cannot do it in the opposite way.
      I hope this helps,
      Gemma 🙂

      • Grace on May 11, 2018 at 8:49 am

        Thanks so much for your fast response! I love your recipes!
        You’re awesome:)

  4. Vatsal Narang on May 11, 2018 at 7:41 am

    Hi Gemma,
    I was searching for a plain white bread recipe and yours was the best one I found.
    Is this a no knead dough? Can I knead it for 10 min instead…will it rise faster then?

    • Gemma Stafford on May 11, 2018 at 8:49 am

      Hi there,
      Thank you for your kind comment. This is not a no knead dough, there is a little kneading involved.
      The no knead pizza dough makes a great plain white loaf too, and you can add to it as you wish.
      The ambient temperature where you live will affect the proofing of the dough. You can make a hot box from your oven too, just turn on the oven for a few minutes, turn it off, and feel the warm air.
      Have fun experimenting with these doughs, you will be an expert in no time,
      Gemma 🙂

  5. Mary Hahnert on May 8, 2018 at 1:11 pm

    Gemma,
    I love this recipe. This is now my go to recipe for our bread (I rarely buy bread from the store). I was wondering though do you have a good recipe for pumpernickel bread? BTW Saw you on Food Network last night, you were awesome!
    Thanks for everything you do.

    • Gemma Stafford on May 9, 2018 at 1:54 pm

      Hi Mary,
      Thank you for your kind words, I appreciate your support.
      I do not have a pumpernickel recipe, tried and tested, but I will add it to my list. Thank you for this suggestion, I love this bread too!
      Gemma 😉

  6. Ann on May 3, 2018 at 12:41 pm

    I tried to search for this answer (eyes got buggy), so apologies if someone already asked.
    For the yogurt, what percent is it?
    I only have plain Greek yogurt, 0%.

    • Gemma Stafford on May 4, 2018 at 4:49 am

      Hi Ann,
      For this recipe the fat % does not matter, what you are looking for is the ‘sour’ acid flavor and reaction in the bread.
      For frozen yogurt the fat keeps the result smooth, but is not essential either. A little fat tends to be more satisfying, but certainly it is not essential. Use a Greek or Strained natural yogurt. Greek style yogurt is usually set with a jelling agent.
      I hope this is of help,
      Gemma 🙂

  7. Jen T on May 2, 2018 at 10:19 am

    If I wanted to bake this as a plain bread, what temp would I bake it at and for how long?

    • Gemma Stafford on May 3, 2018 at 3:18 am

      Hi Jen.
      I tend to use a hot oven for bread loaves. 200c – 220c. Use the lower temperature in a fan assisted oven.
      A rich bread like this one bakes at a lower temperature. (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) this dough makes a great plain loaf, add a little yogurt for a sour flavor, bake at 220c, it likes a hot oven.
      Have fun with these recipes, it is a learning curve,
      Gemma 🙂

      • Sammi-Jo on May 11, 2018 at 4:10 am

        Jen T: If I’ve made a loaf bread, 2 – 1lb loaves (I have 2 Pyrex glass loaf pans; hope to get metal ones b/c glass is so heavy) or a single 2lb loaf using the metal Wilton loaf pan my husband picked up a couple weeks ago, at 400 degrees (F) for 35-45mins, but I always set a 2nd timer for the halfway time mark so I can check the baking stage & that’s when I rotate the pans or the parchment if I’m baking directly on the baker’s stone in the oven. Also, if I’m baking on both racks, I rotate the pan in addition to carefully placing the top rack’s bread on the bottom rack & the bottom rack’s bread on the top rack to ensure it’s baking evenly. If I’m baking smaller sizes like the rolls & hoagies I baked last night (Thurs), I bake those at 25-35mins in a 400 degree (F) oven & as mentioned above, I rotate the pans at the halfway mark timer & switch top rack bread to lower rack & lower rack to top rack in addition to rotating.

        Gemma, I’m not exactly ready to jump off the wheat flour or pumpernickel flour just yet, although, I’d sure love to have a handful of these small mini-loaves of sweet rye read that were served as an appetizer at a restaurant my husband & I used to meet about once a month back when we lived a state away from each other. I have been reading about sourdough starter mix. It seems there’s an equal mix of people saying sourdough starter needs rye (pumpernickel) flour or a whole wheat grain flour while other recipes & people say it can be made with white bread flour and/or white all-purpose flour. Is there a right or wrong way to create the starter? I have no clue how much harder it would be making wheat flour bread when compared to the kinks I’m working out of making white flour bread. In all honesty… In as much as using yeast left me hesitant, creating & using the sourdough starter no matter which flour is used, kicks my anxiety levels twice as high if not 3x higher than using yeast. I do like the taste of sourdough bread; hwr, the only person I’m able to remember well enough who used it at home was a friend from Mom’s time in the Marines. I found a video clip of a home baker who makes sourdough & said the starter his family was using had been fed & growing for like 100yrs. Mom’s friend passed away a couple years before Mom & she passed 15yrs ago this past March. Does it get shared around like the fermented fruit that smelled of fruity 100 proof ‘friend’ cake that had a ‘starter’ elderly women used to make & share the starter mix? I don’t remember what it was called other than a ‘friend cake starter.’ I only recall the starter of the friend cake b/c it did remind me of Mom’s friend who always had the sourdough mix in her fridge or on the counter by her stove. I’m not able to find a hard & fast line on sourdough starter’s proper flour make up (white bread or rye or whole grain flour). I figure it couldn’t hurt to ask you about it.

        • Gemma Stafford on May 11, 2018 at 11:49 am

          Hi Sammie-Jo,
          This tells the story of a generation! The real meaning of a sharing economy. This goes back to the time when the bakery in a village would bake the breads prepared by a family at the end of their own day. They also cook casseroles etc, just not to waste the heat of the cooling oven. Sharing a starter was part of this too.
          Really any flour will do it. What matters is that it is a bit like keeping a pet, it needs to be fed and watered, and it needs to be exercised(used) daily. The starter is often helped by the addition of environmental yeast, such as that found on organic grapes. This gets the starter going. It is a detailed process. (https://www.kingarthurflour.com/recipes/sourdough-starter-recipe) here is a very good description of the process.
          Adding natural yogurt to a no knead bread dough can give the flavor, and as there is very little yeast in this type of dough, is very handy. You can make it as you wish, no stress involved. My no knead pizza dough makes a really good plain white bread. (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). A couple of tablespoons of yeast will change the texture and flavor of this dough, and makes a great loaf.
          Baking should be fun, if it is not fun it is not worth it!
          Gemma 🙂

    • Sammi-Jo on May 11, 2018 at 1:20 am

      Jen T & Gemma Stafford: I’ve used this recipe to do that very thing: Make a plain simple loaf of bread that can be used for something as simple as a peanut butter & jam sandwich all the way out to slightly thicker slices topped w/sauce, pre-cooked bacon/sausage/pepperoni/ham/etc… topped with any of 4-5 types of shredded cheese I keep on hand & the option of adding any of 5 different fresh herbs I have growing in planter pots before popping in the oven for a fresh mini pizza only rather than an overloaded frozen block of MSG that tastes like cardboard everything is cooked, chopped, sliced, diced, & shredded in the fridge where everything is prepped & ready to put together then bake. Gemma’s Crazy Dough Recipe has become my ‘Go-To’ dough recipe for just a plain loaf of soft fluffy inside & crisp, golden brown outside that doesn’t take power-teeth to bite into. It’s great!

      MOF, tonight (well, last night as in Thursday, May 10th, 2018) I doubled Gemma’s Crazy Bread Dough recipe & set out to make hoagie/po’ boy like subs (like Subway) so I could make a home-cooked version subs. I popped the core out of a head of lettuce that I should have washed & taken apart 2-3 days ago but time’s sort of slipped a bit since our daughter came home from campus for the summer. I washed it well, separated the leaves & then stored them w/lint-free paper towels in a throw-away plastic cake container only I’ve turned it upside down where the clear plastic dome/round-cake part is on the bottom & the black snap-in plastic base part is on top then slid onto a shelf in my fridge. I washed, dried, cut a few slices out of each of a 3-pack of sweet peppers (red, orange, & yellow but didn’t come w/a green bell pepper for some reason), cut up some long slices from both red & yellow onions, cucumbers, and deli sliced honey ham, bologna, deli slices of rotisserie chicken (even had lemon zest & squeezed lemon juice on the side for more variety opts), mild & medium shredded deli cheddar cheese, blended shredded mozzarella & provolone cheese, Swiss cheese, mayo, reg French’s mustard, Dijon mustard, ketchup, oil & vinegar, pepper, Mediterranean fine & coarse sea salt or regular kitchen shaker salt… It was all washed, patted dry, prep-cut & in containers & some thick freezer type baggies at the ready! The star of the show was the double-scaled dough that I turned into hoagie/sub/baguettes, round baked bread, an almost footlong sub. I’ve only been baking ‘yeast-added’ bread for several months give or take & I’m having trouble making my dough bend to my will rather than it bending to it’s own will but the taste, the texture, golden brown color, crispy, soft center bread comes out perfect in every way except the size & shape I’ve intended it to take.

      The bread came out great & my under-measuring of yeast was fixed some months back along w/tweaking my kneading technique to better make use of the gluten strands, but I’m still having problems bringing the cut sizes down to single-serving hoagie rolls/baguettes, subs yet the texture, fluffiness center, golden brown crispy crust, density are all spot-on! I don’t have dough poufing & sprawling sideways anymore, which is an improvement. I just can’t seem to get the portion of my dough right outside of making 2 – 1lb loaves in my glass Pyrex bakeware & the single 2lb metal loaf pan made by Wilton.

      After I had built my husband’s hoagie/sub in the spirit of the sandwiches he’s always loved from Subway, I remembered what I had forgotten & I was upset about it too. I blurted out, in stronger language (my late mom & dad were Marines. And, I’m so much like Mom so I know there’s a genetic loss of the brain-to-mouth filter in addition to the lack by design from her -and Dad’s, military days), “I forgot the frickin’ tomatoes!” My husband sort of snickered before replying with, “Babe, don’t worry. There’s no room left for them in this sandwich anyhow. Catch ’em next time.” LOL! I’d planned to slice those beautiful fresh, plump, ripe tomatoes & just forgot all about them until after I’d made the sandwiches. Our daughter loved everything too. She told me the spread was nicer than the cafe (students pronounce it like ‘calf’ w/the L silent sort of like caffe) and the fresh sandwich market near her dorm suite. I knew everything was great when she came back for seconds (though cut in half so the sandwich wasn’t so large).

      There is plenty of baguettes & the round rolls to make more sandwiches so perhaps I’ll slice those tomatoes for sandwiches yet. 🙂

      Gemma, one thing I did notice today more than I have over the last several months was that my dough was very, very sticky so I had to add more flour to the mix; hwr, I’ve had the windows open (our air conditioning central unit quit working 3 summers ago so it gets miserable in the hottest part of the summer) all day & the night before b/c the air had been cooler. Today it changed. I could feel it the humidity change in my joints, which is part of why it clicked in my brain as to why my dough was too sticky. It was the high humidity that came in before the bad thunderstorm we had tonight/last night (Thursday night). I added flour a little at a time until the dough ball pulled together with more cohesion. It wasn’t bad; it was just different. Right proud of myself for it clicking in my brain as quick as it did, vs the nagging, “why is this happening?” & then figuring it out 5hrs later.

      • Gemma Stafford on May 11, 2018 at 12:02 pm

        Haha!
        Really, you should be writing books! Really amusing, and I can see the ‘no filter’ at work too, but this is what you need when you are a writer. From the soul!
        I am delighted to get this account, and other bold bakers will too.
        Tomato or not, it sounds like you know how to look after your family, well done, write the book!
        Gemma 🙂

  8. rostevlil on April 26, 2018 at 7:02 pm

    Hi Gemma what can I use instead of yogurt?

    • Gemma Stafford on April 27, 2018 at 5:03 am

      Hi there,
      Try this (https://www.biggerbolderbaking.com/homemade-buttermilk/) it will work well for you in this bread,
      Gemma 🙂

      • Aleza on May 6, 2018 at 4:25 pm

        Do we use 3/4 cup of buttermilk?

        • Gemma Stafford on May 7, 2018 at 4:05 am

          Hi Aleza,
          The important thing is to not over wet the dough. Get your liquids together, buttermilk and all, and add to the flour until the dough comes together in a clean ball, then stop. flours in different places react to liquids in different ways. A little more can make a big difference, add it carefully and all will be well. 3/4 in one go, then the remainder, you will know when it is right. Happy baking,
          Gemma 🙂

  9. Rajesh on April 22, 2018 at 9:17 am

    Hi Gemma… I have tried this recipe… but flour did not rise… cause yeast did not bloom… is the quality of yeast matter? or did I do something wrong with yeast blooming? is there any recipe for bread without yeast?
    Best regards 🙂

    • Gemma Stafford on April 23, 2018 at 11:04 am

      Hi Rajesh,
      I do not have enough information to respond properly to this. Which yeast did you use? did you sponge it? What type of flour did you use? If you tell me all of this information I will be able to help you. Thank you for being in touch,
      Gemma 🙂

      • Rajesh on April 24, 2018 at 8:43 am

        Hi Gemma… thank you for your reply… I have used active dried yeast of crown brand… local brand… flour APF (maida)… i didn’t do the sponge… as i don’t know how to do this… 🙂

        • Gemma Stafford on April 26, 2018 at 4:17 pm

          To sponge yeast scatter it over the liquid you are using in the bread. let it sit and dissolve. It will foam up a little letting you know it’s alive.

          Gemma.

          • Rajesh on April 27, 2018 at 12:50 am

            Hi Gemma… Is there any bread recipe which do not use yeast?



          • Gemma Stafford on April 27, 2018 at 4:43 am

            Yes!
            Rajesh, try this one, a traditional Irish recipe, called soda bread. (https://www.biggerbolderbaking.com/irish-soda-bread/).
            I hope this is of help to you, you can also make this with all white flour,
            Gemma 🙂



        • Sammi-Jo on April 30, 2018 at 5:13 pm

          I stayed away from yeast b/c I didn’t understand how it worked. My biggest fear was creating something that might make us sick, which is kinda ridiculous now. My (late) mom used to make bread every now & again. I paid attn. The Marine Corp sent her to culinary school. Cakes, cupcakes, rum cake, sausage & cheese rolls – these were things i was good at. i wanted to start baking several months ago & love

          it. The first video on making bread was to do as Gemma said – sponge the yeast (? unfamiliar with the term). He heated his water to 110F degrees & added sugar & yeast then mixed it up. After my 1st batch came out so well, I started doing this with every recipe I made using yeast. I think it helps the yeast get busy doing what’s it’s added in for. lol!

          • Gemma Stafford on May 1, 2018 at 3:42 am

            hi there Sammy-Jo,
            Yes! I am happy to hear this. As there is some confusion about types of yeast, sponging is always a good decision, all yeast will respond to this, as long as it is not spent/stale.
            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.
            Thank you for this Sammy-jo,
            Gemma 🙂



  10. kristine on April 19, 2018 at 2:16 am

    Would there be any replacement for yogurt?
    Thank You!

  11. Marlon on April 17, 2018 at 4:28 am

    Just found out we only have self raising flour, can i use this recipe with self raising flour to replace the all purpose flour?

    • Gemma Stafford on April 17, 2018 at 7:45 am

      Hi Marlon,
      Yes you certainly may use this, all will be well,
      Gemma 🙂

  12. Valerie sultan on April 11, 2018 at 5:50 am

    Hello Gemma you know I’m a fan, I have made this dough many time yesterday I try this recipe half and half (half white and half stone ground white whole wheat flour ) they came up good I’d taste, they did rise, not as much as I would normally see this recipe rise but they where spongy and tasty, but one question should I increase yeast for not prrofing ( it did proof the whole morning jaja), add more sugar? Or what Abd also what is stone ground white whole wheat flour is it like normal whole wheat?
    Thanks

    • Gemma Stafford on April 11, 2018 at 11:00 am

      Hi Valerie,
      Yes, I know you are here with us, and happy that you are too!
      Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose. I cannot tell where you come from, but in the UK there is a superb Hovis Strong Brown flour, which my Mum used, until she could no longer find it in Ireland.
      Help this with a little extra sugar, a touch more yeast, and longer proofing time. Do sponge the yeast too. Add the sugar to the sponging liquid, and that to the flour.
      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, it will also help with the whole wheat flour.
      wholewheat flour may need more, or less liquid too, depending on how it is milled.
      I hope this did not confuse you Valerie!
      Gemma 🙂

  13. Sana on April 9, 2018 at 8:51 am

    Hi Gemma! I just want to say that your recipes are awesome and super quick and easy. I recently tried your crazy dough recipe and made simple braided bread however I don’t know what happened as they are bit hard. How can I fix it?

    • Gemma Stafford on April 10, 2018 at 1:24 pm

      Hi Sana,
      I suspect this was under proofed! Breads take time, even this quick recipe. allow time for the first proofing, and then for the second one. It helps if you have a warm kitchen. No knead dough can be fermented overnight, and it is hard to get it wrong. (https://www.biggerbolderbaking.com/?s=No+knead) check it out here.
      Kneading is important in a quick dough, and learning to do this is part of bread making. Stretch the dough, return it to the ball, stretch it again, until it resists, then rest it, proof it, knock it back, proof it and bake!
      I hope this helps,
      Gemma 🙂

  14. Kristine Aivy on April 7, 2018 at 11:31 pm

    Hi Gemma.

    I often watch your video blogs when I want to introduce to my family a new recipe. Me and my husband particularly liked the versatility of this dough. I’ve made this recipe with a ham and cheese of filling and I have come-up with 2 different results.

    I find the dough sour. I mean, here in our country, we like it sweet. I wish to use it to make a bread with filling. However, the sour bread does not appeal to my husband as a bread with filling. Can you give me an advise to make the dough a little bit sweeter?

    We added ham and cheese as a filling and a little cheese sprinkle for the topping. On first try, I baked it at 185C for 25mins. The dough is not brown, the cheese sprinkle was burnt and the inside of the bread is a little bit raw. We made another batch. Same filling and temperature. Difference is after 20mins, I changed the heat of the oven to make the dough golden brown for another 15 mins at 160C. Outcome is, the outside is brown and crunchy and inside is soft.

    Maybe if we could make the bread sweet and soft and brown but not raw, it’ll be perfect.

    Can you give me an advise on how I could achieve a sweet, soft, and brown bread?

    Thank you in advance for your feedback!

    Aivy

    • Gemma Stafford on April 8, 2018 at 11:10 am

      Hi there,
      Thank you for being in touch. First of all I think you are using an OTG/Oven Toaster Grill oven. It can be difficult to get the temperature right with this oven. This is because the elements are so close to the bake, a grill effectively. This oven type needs to be managed, and a reduced temperature may work best for you here. Some people would say to use the bottom elements only for baking, but I really cannot say as I do not use this type of oven for baking.
      The sweetness is another, easier, problem. A touch more sugar/honey will resolve this for you.
      I think your biggest issue here is the oven. Get this sorted and all will be well,
      Gemma 🙂

      • Kristine Aivy on April 8, 2018 at 10:42 pm

        Hi Gemma.

        Noted. I will keep you posted for the outcome.

        Thanks.

  15. Tiana on April 6, 2018 at 3:58 pm

    Hi Gemma,

    I’m excited to use this recipe to make the cinnamon rolls — they look too delicious to resist. I just wanted to make sure that greek yogurt would suffice for this dough as that is the only kind of yogurt I have. I’m assuming it would still work but wanted to make sure before nurturing this dough for hours!

    • Gemma Stafford on April 8, 2018 at 12:35 pm

      Hi Tiana,
      Yes, and it will work really well for you. Really it is the acid ingredient you are looking for here, a slight sour flavor too, so it will be perfect,
      Gemma 🙂

  16. Nancy on April 6, 2018 at 3:19 pm

    Hi, love your recipe. Tested by making 1/2 batch and worked perfectly & so delicious! I need to make ahead 200 breadsticks for a grad dinner. Do you have fluffy breadstick version? Would you suggest to mix, 1st proof then shape and freeze? Thaw in refrigerator or room temperature before 2nd proof and baking? My family loved these so much they begged for them at the party. I’m sure I’m not the only crazy mom to want to make for a horde and need your help. Thank you so much. ~Nancy

    • Gemma Stafford on April 8, 2018 at 12:39 pm

      Hi Nancy,
      This is a big batch of baking for you, but really doable.
      I would do as you said, make, proof, shape and freeze on trays. Then remove from the freezer, room temperature, lightly covered to prevent a skin forming, then proof and bake. It will not take long to defrost this dough, or proof as bread sticks. I think it will work well for you, not sure I would love the job of rolling 200 breadsticks! this is industrial scale! wishing you well with this,
      Gemma 🙂

  17. Haseena Kamila on April 5, 2018 at 5:36 am

    Hi Gemma, this recipe is a winner I was in continuous search for bread loaf recipe and I stumbled upon this page and gave a try for your recipe. The bread came out in perfect colour, shape and taste. I couldn’t believe myself. Thanks for this wonderful crazy recipe. Love it gonna try your crazy cookie dough recipe. Will keep you posted.

    • Gemma Stafford on April 8, 2018 at 2:06 pm

      Hi there,
      Thank you, that is indeed very kind.
      I am happy that you liked this recipe. Do also try the no knead dough here, really foolproof too, and another one for the repertoire.
      This recipe (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) makes a great loaf too, and it is easy.
      Thank you for your input,
      Gemma 🙂

  18. blackhawks13 on April 3, 2018 at 2:48 pm

    Gemma, Could the crazy dough be made into buns, like hamburger or hotdog buns?
    Thanks
    Lori

    • Gemma Stafford on April 3, 2018 at 9:06 pm

      Yes you sure can. I really should do a video using it for burger buns. And dinner rolls also. 🙂

      Gemma.

  19. Janel on April 2, 2018 at 1:15 pm

    HI Gemma,

    What if I use instant yeast, would that be possible? Thank you!

    • Gemma Stafford on April 3, 2018 at 2:31 am

      Hi Jane,
      Yes! Instant dough does not mean that it is quicker, just that it can be added directly to the flour and does not need sponging. Here is a little note I prepared about yeast, and baking with it. It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging. You can however sponge it if you wish.
      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.
      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.

  20. Ritiidhingra on April 2, 2018 at 6:02 am

    Hi Gemma!

    Tried this recipe for cheesy garlic & Parsley bread. Came out to be amazing!
    one question. Can I replace the flour with whole wheat flour ? and use the dough to be make wholewheat bread and multigrain bread ?

    • Gemma Stafford on April 3, 2018 at 3:34 am

      Hi there,
      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. Judge the liquids well too, and a little longer proofing may work well for you, do try it,
      Gemma 🙂

  21. Alyssa on April 1, 2018 at 9:52 am

    Hi Gemma,
    Does this recipe work for molasses rolls?

    • Gemma Stafford on April 1, 2018 at 11:15 am

      For molasses rolls you would need a different recipe Alyssa. I’ll add it to my list and hopefully get one up on the site soon.

      Gemma.

  22. Chloe☺ on April 1, 2018 at 8:53 am

    Hi Gemma. Thanks for this great recipe.
    Would like to ask whether can I don’t add in yogurt in this recipe? If yes, will it affect the final outcome ? If no, I saw that there were comments mentioned to replace it with soy milk and buttermilk. Can use unsweetened homemade soy milk?

    Look forward for your reply. Thanks! Love your channel!

    • Gemma Stafford on April 1, 2018 at 11:39 am

      Hi Chloe,

      you can use soy milk instead of regular milk but you do need a yogurt or sour cream in there. Feel free to use dairy free versions if that is what you need.

      Gemma.

  23. Gail on March 30, 2018 at 6:52 am

    Can the milk & yogurt be substituted with something else?

    • Gemma Stafford on April 1, 2018 at 10:43 am

      Are you dairy free Gail? you can use dairy free subs if that is the case.

      Sour cream can be used instead of yogurt.

      Gemma 🙂

  24. Rebecca on March 26, 2018 at 1:57 pm

    What size loaf pan do you use?

    Rebecca

    • Gemma Stafford on March 29, 2018 at 4:14 am

      Hi Rebecca,
      Generally loaf pans are described by weight, a one pound pan, a two pound pan etc. It will be about 20cms (8 inch) x 10cms x 6coms deep. I know I am mixing my measures, but you will figure it out.
      Gemma 🙂

  25. Désirée on March 25, 2018 at 11:37 am

    How can-I make this dough gluten free?

    • Gemma Stafford on March 25, 2018 at 9:12 pm

      You can use a gluten free a.p flour. Just look into using those flours in bread. There might be some that are better then others.

      Gemma.

  26. Shaziya on March 24, 2018 at 2:05 pm

    Hi Gemma,
    Watched this recipe on YouTube and as soon i as saw i went like i need to try it. I am not good at baking/Cooking. And this look easy to me finger crosses that it will actually Make my family happy. Tried your White Velvet Cake before and it was just amazing.
    Just a question if i make NAAN bread and NUTELLA bread in oneday ! How should i multiply the quantity mention in The recipe above ? And do keeping nutella bread for a day or two will Worsen it ?

    • Gemma Stafford on March 25, 2018 at 4:54 am

      Hi there,
      Good! I am happy to hear this. You can easily multiply this recipe by 2. no problem, just watch the liquids, do not over wet the dough, when it forms a soft ball, STOP.
      Remember you will need a large bowl to mix and proof the dough, so start will a big one. Other than that all will be well.
      This bread will keep well for a day or two, any longer you should freeze it. I hope you enjoy this recipe,
      Gemma 🙂

  27. Salma on March 21, 2018 at 2:18 pm

    Please advice if the dough can be frozen after it proofs the first time or freeze it without proofing? And how do I unfreeze and then use once defrosted? Thanks for being the best baking diva 😜

    • Gemma Stafford on March 22, 2018 at 4:24 am

      Hi Salma,
      You proof it first, knock it back, portion it as you wish and freeze.
      If you pop it into a box or freezer bag closely wrap it, you can oil the bag if you wish, but it will not matter a lot.
      The important thing then is to unwrap it as soon as you can, at room temperature, before the second proofing. The bag/film will come off easily when it is cold. The proof again and bake. You can form for baking before freezing too, so then it is a matter of proofing and baking! Do try it, it is a learning curve and you will see what I mean,
      Gemma 🙂

  28. Michael on March 20, 2018 at 5:10 pm

    I love this recipe because of the great chew and versatility of the dough. I can make soft stuffed breads or crusty authentic Mediterranean style focaccia.

    • Gemma Stafford on March 21, 2018 at 3:47 am

      Hi Michael,
      Thank you, that is the idea, a versatile bread. When you get to know a recipe like this you do not need to refer to a recipe, and I think that rally helps!
      Thank you for being in touch, and for this kind review,
      Gemma 🙂

  29. Karla on March 19, 2018 at 6:58 pm

    Thanks for sharing this recipe. I made the cinnamon rolls and they turned out delicious ! I was wondering if I could use this dough to make donuts ?

    • Gemma Stafford on March 20, 2018 at 2:49 am

      Hi Karla,
      Really any dough can be fried/baked etc.
      I know other Bold Bakers fried this, and found it to be good. Shallow fry, 180C or so, turn as it looks golden, and continue.
      It is always worth a little test when you are making any recipe,
      Gemma 🙂

  30. Lexi on March 16, 2018 at 5:32 pm

    Hi again Gemma! Quick question. So I’ve been making a ton of thin crust pizza with your dough and it had me thinking of crackers. Is it possible to make crackers from this dough? I absolutely LOVE the thin crust…the taste and crunch is amazing! Im not sure if you already have a recipe already of not. If not PLEASE do one! I can totally taste this with rosemary and sea salt in crackers.

    • Gemma Stafford on March 17, 2018 at 1:30 pm

      Hi Lexi,

      for sure you can use this to make crackers. Just note you will want to ‘dock’ the dough before you bake it so it doesn’t rise up and stays crisp. Bake until golden brown and crispy. feel free to add any herbs you like also.

      Best,
      Gemma.

  31. Eula on March 16, 2018 at 12:39 am

    Hi Gemma. I’m from Philippines btw. I’m so happy that I successfully made a pizza crust for the first time. I’m so glad that I found your website and learned so much about baking. I already made your ice cream recipe & cream cheese. Loving all your post here. Thank you so much. God bless. 🙂 🙂 🙂

    • Gemma Stafford on March 16, 2018 at 2:14 pm

      Hi Eula,
      That is so good to hear, thank you or being with us,
      Gemma 🙂

  32. Becca on March 14, 2018 at 1:59 pm

    Hi Gemma!!!! Love your stuff.. Can one substitute cream cheese for the yogurt?

    • Gemma Stafford on March 15, 2018 at 2:52 pm

      Hi Becca, yes – ish!
      Not quite the thing though, so I suggest the buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/). This will do it,
      Gemma 🙂

    • Carolyn on March 19, 2018 at 2:35 pm

      What temp do I bake your bread

      • Gemma Stafford on March 20, 2018 at 3:28 am

        Hi Carolyn,
        I am not sure if you were asking Becca, but a general rule is:
        Enriched dough at 200C/400F
        Plain dough at 220C/450F
        Pizza as hot as you can get your oven, usually 250C/500F is the hottest domestic oven.
        I hope this helps,
        Gemma 🙂

  33. smthndfrnt on March 14, 2018 at 5:03 am

    Hi Gemma! I absolutely loved the crazy dough recipe. It’s so easy, I plan to commit it to memory 🙂 I wound up making cheesy sticks to accompany my mother in law’s lasagna and salad that she’s bringing to dinner. I added a bit of salt and garlic powder after I did the egg wash. My husband was impressed. I can’t wait to present them to my in-laws 😀

    • Gemma Stafford on March 15, 2018 at 4:21 pm

      That is great! Well done you, and you are right, it is easy to remember this, and as you found out, easy to make your own.
      That is the way to win over the mother in law!
      Gemma 🙂

  34. Mohany on March 12, 2018 at 9:34 pm

    Hi! Is there any substitute for the yogurt or can I not put yogurt in these recipe?

  35. Jules K on March 12, 2018 at 12:37 pm

    Highly recommended. Used this crazy dough to make simple tear and share skillet rolls to go with homemade soup. It made 12 rolls, baked for 25 mins on gas mark 5. Thanks Gemma

    Would you add Cornbread to your list for videos to make in the future please Gemma? Thank you 🙂

    • Gemma Stafford on March 13, 2018 at 9:39 am

      Thank you Jules for this lovely review of this recipe, I appreciate it.
      Cornbread is a lovely thing! one of my favorite breads.
      The difficulty is that cornmeal is not so available around the world!
      However, I have this on my list, thank you for reminding me,
      Gemma 🙂

  36. Lexi on March 10, 2018 at 1:29 pm

    Hi Gemma! I LOVE your website. Because of you, I am obsessed with baking. I never got into it because it can be intimidating. Quick question. Can I add some garlic powder or minced garlic to this along with the cheese to make the cheese loaf you made in this video? btw, I just ordered a Kitchen Aid Stand Mixer and cant wait to try all of your recipes when that baby comes in lol.

    • Gemma Stafford on March 11, 2018 at 5:57 am

      Hi Lexi,
      good for you, and really your mixer will last a lifetime, good choice.
      If I were adding garlic I would do it in one or two ways!
      The powder is a good choice, and will work well if you get the quantity right. I am thinking about 2 teaspoons for a batch.
      If you use fresh garlic it is a good idea to either roast it until soft, perhaps 4 cloves, mash into the butter and add. Softening it in a little butter will work really well too. This will reduce the bitterness and give a more mellow flavor.
      I hope this works well for you,
      Gemma 🙂

  37. Mary Vigil on March 10, 2018 at 10:51 am

    Dear Gemma,
    I love the versatility of this dough, but I have recently converted over to sourdough because of the increased digestibility of it. Can this recipe be converted by using sourdough starter instead of yeast?
    Thank you so much for all of great videos!
    Mary

    • Gemma Stafford on March 11, 2018 at 6:17 am

      Hi Mary,
      Yes! why not, it is still yeast and it will work for you.
      Good for you, making a starter, and maintaining it, is a bit like having a pet! Look after it and you will have it for years,
      Gemma 🙂

  38. Nancy Watkins on March 8, 2018 at 5:42 pm

    I am trying to find the other pizza variations you talked about in your pizza dough video, the ones you used to make, just for some different ideas for toppings, but I do not seem to be able to find them. Could you direct me to the correct video for those flavors? Love your recipes. They are absolutely amazing!!! I have pizza dough resting on the board this very minute. Can’t wait to bake it off. Thanks much. Nancy Watkins

    • Gemma Stafford on March 9, 2018 at 4:32 am

      Hi Nancy,
      I am not sure I ever listed these!
      (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) on this post you will see what other Bold Bakers produced, and get some ideas. Scroll down past the recipe. You may also like to try this recipe some time too, it makes a great loaf! (https://www.biggerbolderbaking.com/5-minute-pizza-sauce/). Here is a good sauce for you too.
      Really additions to pizza need to be according to your taste. Less is more. We use a basic tomato sauce, grated mozzarella, some fresh buffalo mozzarella, herbs, perhaps a little pepperoni, fresh sliced mushroom, parma ham, and other cheeses too at times. My mum adds an egg, into the middle, with the mushrooms and Parma ham! have fun with what you have to hand, and do not add to much, it is not necessary,
      Gemma 😉

      • Nancy Watkins on March 9, 2018 at 9:49 am

        Thanks for the speedy reply . I will check those out. Wow, that pizza dough was crazy delicious – my husband just loved it and could not stop eating it!!! That is the best dough I have ever made, and so easy to handle. Great job Gemma. Keep up the great work. I am about to make your homemade butter and peanut butter. Thanks again!!

        • Gemma Stafford on March 10, 2018 at 3:37 am

          Hi Nancy,
          That is great! It is lovely when the family are happy too, win win!
          Gemma 😉

  39. DragonzWench on March 7, 2018 at 11:35 pm

    So looking forward to trying this, so far my bread making efforts have disappointed me although hubby says they are great.
    thanks for such easy recipe, I will be making the easy cream cheese very soon.
    thanks again
    Lynn

    • Gemma Stafford on March 8, 2018 at 3:37 am

      Hi there,
      You have a nice husband! it is not so good if you are not satisfies with your results, so I do hope you get on well with this recipe.
      A fool proof one too is the no knead one, I use it here (https://www.biggerbolderbaking.com/best-ever-pizza-dough/) is great for a plain white loaf too. Get creative with this, add a spoon of yogurt for a slightly sour flavor, add cheese, herbs, onions, garlic etc, really you will be delighted with this one!
      Gemma 🙂

  40. Cassandra on March 6, 2018 at 2:26 pm

    Have you used whole wheat to make this? I need to omit the sugar can I use honey? And milk is high in sugar I need to omit the milk what else can I use a?

    • Gemma Stafford on March 7, 2018 at 2:59 am

      Hi Cassandra,
      You are really saying you want a different recipe!
      When you alter a recipe you alter the results.
      Honey is sugar! it is a natural liquid sugar.
      Milk is not high in sugar!
      Whole wheat flour is great in bread.
      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 am not sure what it is you want to do, but it is worth experimenting to get an idea of how it works,
      Gemma 🙂

  41. Raj on March 4, 2018 at 2:29 pm

    Hi Gemma, Had a great time making this dough and so far we made the Cheese bread. Hoping to make the Nutella bread next weekend. We found you on YouTube and would like to thank you for simplifying baking. We hope to try the crazy dough for cookies next. Your videos are excellent. Please keep up the great work!

    • Gemma Stafford on March 5, 2018 at 2:30 am

      Thank you Raj, good to have you baking with us.
      Thank you for your kind words,
      Gemma 🙂

  42. Terri Pringle on March 3, 2018 at 4:24 am

    Hiya can i use soya milk?

  43. Christine on March 2, 2018 at 1:28 pm

    Could I use this to make bagels? I have read other recipes where you shape them and then put them in boiling water for a few minutes. Any help is appreciated!

    • Gemma Stafford on March 5, 2018 at 7:22 am

      Hi Christine,
      Yes! Really it is a bit like a soft pretzel. (https://www.biggerbolderbaking.com/crazy-dough-pretzels/).
      You make a ball with the dough, then make the hole with your finger and swing it a little to widen it out, then proceed. The best ever pizza no knead dough will be good for this.
      You can add flavoring to this too, try it!
      Gemma 🙂

  44. Marice on March 1, 2018 at 8:44 pm

    Hi Gemma! Thanks for the recipe. One question, what can I use instead of yogurt? It’s not readily available in our place and I really wanna try your recipe. 🙂

  45. Ika on March 1, 2018 at 8:10 am

    Hi, Gemma
    Actually I follow your website and your channel on youtube 2 years ago. But honestly, this is the first time I tried your recipes (too much thinking, hehe)
    Anyway, can i keep the dough on the fridge after two hours proofing? How long? And how to prepare the dough after keep on fridge or freezer?

    Thank you

    • Gemma Stafford on March 5, 2018 at 8:48 am

      Hi there,
      Well it is good to have you baking with us now!
      Yes, you can keep this in the fridge for a day or so, well covered down, it will ferment, and the flavor will change a bit.
      You can proof it, shape it, and freeze it too, well wrapped. It will need to be proofed again before baking.
      It can be frozen in small quantities too, defrost, unwrap and proof!
      If you are making flat breads it will not need proofing as such, just ot come back to room temperature,
      Gemma 🙂

  46. Kate on February 27, 2018 at 11:41 am

    Hi Gemma! I was wondering if I need to add the baking powder if I am using this dough to make pizza. Thank you!

    • Gemma Stafford on February 28, 2018 at 5:51 am

      Hi Kate,
      This particular dough requires this ingredient.
      You may like the no knead version (https://www.biggerbolderbaking.com/best-ever-pizza-dough/).
      This no knead dough can of course also be kneaded, to speed it up, and it is a great one for your repertoire!
      Carry on baking,
      Gemma 🙂

  47. Anna on February 26, 2018 at 3:14 pm

    Hi Gemma, I love all your recipes. They are really delicious. I tried cookies, cakes, cream puffs and pizza with the crazy dough. Thanks to you everyone at home loved them. I have one question about the crazy dough, can I use it to make a basic white bread loaf? My family loves a good toast bread with butter.

    • Gemma Stafford on February 27, 2018 at 4:10 am

      Hi Anna,
      Yes, you certainly may use this to make a loaf.
      You can also use the basic white no knead pizza dough here (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). This makes a great plain white bread loaf.
      Experiment a bit, that is what this is all about,
      Gemma 🙂

      • Anna on February 27, 2018 at 10:52 am

        Thank you Gemma, I will try it.

  48. Kiki on February 25, 2018 at 7:00 am

    So after mastering the No Knead type of bread I’m ready to brave a little kneading. Love the versatility of this dough and can’t wait to try cinnamon rolls and pretzels. Would Greek yogurt work instead of regular yougurt? Same amount?

    • Gemma Stafford on February 28, 2018 at 7:06 am

      Hi Kiki,
      Yes, any natural yogurt, it is the acid which is required in this recipe.
      Do try a little kneading. The no knead dough is a good one to get to work with. (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). This makes a really good bread too, and is really a basic yeast dough recipe, have fun!
      Gemma 🙂

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