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

Crazy Dough: One Easy Bread Recipe with Endless Variations

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

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

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

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Get all of my Crazy Dough Bread Recipes:

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

4.78 from 62 votes
Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.
Crazy Dough
Prep Time
2 hrs
Total Time
2 hrs
 
Author: adapted from kitchennostalgia.com
Ingredients
  • 1/2 cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3 1/3 cup (16 1/2 oz/500g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 3/4 cup (6oz/180g) plain yogurt
  • 1 whole egg*
Instructions
  1. In a small jug stir together the lukewarm milk, sugar and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl combine the yogurt and the egg
  4. Once the yeast has activated add the yeast mixture and yogurt egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
  5. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
  6. Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
  7. Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
  8. Once the dough has risen it should be about double in size. From here you can take this crazy all purpose dough and make it into any of the following things!
  9. Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno and cheese stuffed dinner rolls, and braided Nutella loaf.
  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
Recipe Notes

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

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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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858 Comments

Write a Comment and Review

  1. Aarti on July 22, 2018 at 9:10 pm

    Can we use wwf (whole wheat flour.) instead of all purpose flour in making of crazy dough

    • Gemma Stafford on July 23, 2018 at 1:27 am

      Hi Aarti,
      To a point. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriched as in Brioche, croissants, soft rolls etc. Brown flour/Whole wheat/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. The finer ground flours also work best, and this type of flour does well if 1/2 of the flour is sponged with the liquids and yeast, for about one hour, before adding the remainder of the flour and proceeding. Sponging in this context means allowing the first lot of flour to proof/ferment before adding the remainder. This helps with accessing the gluten.
      Try it, try it a few ways, watch the liquids, they vary depending on the type of flour.
      Gemma 🙂

  2. Anee on July 21, 2018 at 9:39 am

    Hey Gemma,
    I simply love all your recipes . They are absolutely devine.
    I have a question in this recipie. can I proof the dough over night?

    • Gemma Stafford on July 21, 2018 at 12:44 pm

      Thanks so much, Anne.

      absolutely you can keep it in the fridge for up to 3 days before you use it 🙂
      Gemma.

  3. Alicia Martinez on July 13, 2018 at 1:22 pm

    I made the chocolate cookies for a friend bday party. They were such a hit peoole were fighting forcthem more tjsn the kids. Even got more requests to make them again.

    • Gemma Stafford on July 14, 2018 at 2:57 am

      Hi Alicia,
      Good! this is what we love to hear, thank you for this lovely review, it is good to have you baking with us,
      Gemma 🙂

  4. Mita Majumdar on July 12, 2018 at 8:42 am

    Hi Gemma,

    I know you mentioned the dough can be kept in the fridge for up to 4 days. 4 days after the rise or before the rise? Can I put it in the fridge right after kneading it? If I do that, will it rise in the fridge? There are times when I don’t have time to proof and bake the bread at the end of the day. I would prefer to make the dough the night before and bake it the next day. For how long does the dough need to be thawed after taking out of the fridge?

    • Gemma Stafford on July 13, 2018 at 3:19 am

      Hi Mita,
      Yes, you can allow this dough to ferment slowly in the fridge for a few days, where it will indeed rise. It will also develop a sour flavor, and if you do not want this.
      Here are all of the NO KNEAD recipes (https://www.biggerbolderbaking.com/?s=No+knead). These work well too, but do be aware that the flavor of the breads will change. This one is easy to put together and proof overnight, but do be careful about the yeast. Instant dried yeast is the one to be added directly to the flour.
      I hope this is of help,
      Gemma 🙂

  5. Solomon on July 12, 2018 at 8:02 am

    Hey Gemma,
    Love your recipes especially the no machine ice cream, I am planning to make this dough and was wondering if I can use vegetable oil instead of the plain yogurt

    • Gemma Stafford on July 12, 2018 at 10:00 pm

      Hi Solomon,

      great question. Unfortunately oil is not the same volume and doesn’t do the same job as the yogurt. The yogurt is best because it makes the dough nice and soft.

      Best,
      Gemma.

  6. Julia on July 9, 2018 at 9:19 am

    we are eggless so I will try using the milk equivalent amount as an egg.
    we also very very very much prefer to be gluten free
    i am going to try this with einkorn flour and a flax egg mixed with milk
    I love all that you do. You are a fountain who jsut gives, gives, gives and everyone basks in the light of your generosity.
    all blessings on you and more
    stay awesome and love love

    • Gemma Stafford on July 9, 2018 at 9:37 pm

      Thank you so much Julia for your lovely message. I’m really glad you like my recipes and thanks fro being apart of the BBB community 🙂

      Gemma.

  7. Moosey on July 9, 2018 at 5:44 am

    Hello Gemma,
    This crazy bread could I make it in my kitchenaid, I know it says by hand … love your recipes n ideas

    • Gemma Stafford on July 9, 2018 at 9:24 pm

      Hi,

      Really glad you like my recipes. yes you can do it on a kitchenmaid. Just note it won’t need much kneading 🙂

      Gemma.

  8. Sarah S. on July 7, 2018 at 1:04 pm

    What can I use instead of sour cream or yogurt?

  9. Barbarainnc on July 5, 2018 at 1:27 pm

    Can I substitute the yogurt with sour cream? 😊 ❤ 😊

    • Gemma Stafford on July 6, 2018 at 12:13 am

      Hi there,
      Yes, you certainly may,
      Gemma 🙂

  10. Jasmine on July 4, 2018 at 8:28 pm

    Dear Ma’am… What should I do to make a sweet bread using this beautiful dove? Please reply

    • Gemma Stafford on July 5, 2018 at 2:29 am

      Hi Jasmine,
      Here is a different dough, an easy one too, and it will give you the idea (https://www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/).
      Really to make a sweet bread you can add honey/sugar and in this case dried fruit, which can be raisins/apricots/cranberries etc.
      Experiment with this dough, it is worth getting to know it,
      Gemma 🙂

  11. Divya on July 1, 2018 at 9:31 pm

    Hi Gemma, can you come up with some delicious but healthy ways to make coffee?

    • Gemma Stafford on July 2, 2018 at 2:26 am

      Hi there,
      do you mean like a cold brew? Coffee is not inherently unhealthy, it is how much you have, and what you add to it which changes that. I wil lhave to think about this one!
      Affogato, vanilla ice cream, with a hot espresso, is the most wonderful treat, but is it healthy? lol, I am sure it is,
      Gemma 🙂

  12. Divya on July 1, 2018 at 9:24 pm

    Hi , thanks a ton for this recipe. Its the easiest and best dough recipe I have ever tried. Other recipes caused me to end up with a sticky mess but this turned out great!! I make this every week now and can make several different meals through the week!! The way you modify recipes to make them easy is truly remarkable. God bless!

    • Gemma Stafford on July 2, 2018 at 2:30 am

      Hi Divya,
      thank you for your kind review of this recipe. I am really happy you like it. I try to keep things simple here at BBB, I am delighted you are finding the recipes useful,
      Gemma 🙂

  13. Kelly on July 1, 2018 at 11:25 am

    Hey Gemma I was wondering is it possible to make this dough with half and half? We are out if milk so I’m just curious if I should just leave it out. Love watching your show!!! ❤️

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

      Hi Kelly,
      No problem, you can add 1/2 the quantity of 1/2 and 1/2 to the liquids, it will give the richness and all will be well,
      Gemma 🙂

  14. Mita Majumdar on June 28, 2018 at 8:21 am

    Hi Gemma,

    I had never made bread before until about a month ago. I saw your videos but didn’t bother to try it because I thought bread making is way too intimidating. But after trying a couple of times with not-so-great results, I switched to bread flour and now I am addicted to bread making. I have seen many people say APP and bread flour can be used interchangeably but I feel bread flour yields better results and I am saying that from minimal experience. I didn’t follow the crazy dough series at all. But now I will try all of them one by one.

    • Gemma Stafford on June 28, 2018 at 9:02 pm

      Aw I’m thrilled to hear that!!! Go back and check out the other episodes, there is around 9 or so.

      Don’t forget to share photos 🙂
      Gemma.

  15. Cora Pelletier on June 26, 2018 at 10:42 am

    Hi Gemma:

    I love your recipes! I am wondering if this bread dough can be made in the stand mixer? Thanks so much for all you do!

    Cora

    • Gemma Stafford on June 26, 2018 at 9:09 pm

      Hi Cora, yes you can however it doesn’t really speed up the process. it still needs the time I give in the recipe.

      I hope you try it because it’s a fan favorite.
      Gemma 🙂

  16. lyn on June 22, 2018 at 5:14 am

    hi gemma, can I use wheat flour for the cinnamon? how many cups should I put? and is the other ingredients still the same and the process? thank you…

    • Gemma Stafford on June 22, 2018 at 8:53 pm

      Hi Lyn,

      So do everything the same way but just note that whole wheat usually needs more liquid to mix into a dough than ap flour so just be aware you might need to add more.

      Best,
      Gemma.

  17. matt on June 17, 2018 at 2:05 pm

    Hi Gemma, I love your recipes! I tried this crazy dough a couple times and it’s amazing. just a couple questions, Yesterday I froze a batch divided into portions, and today made bread. first I let it thaw (not sure how long it takes) until it was easy to form. then I place it on a loaf tin to let it proof. when I made it before from a fresh batch it rose up a lot faster than this time. Is it normal to take longer to proof after freezing the dough? I’m guessing because of the cold? just curious, the bread turned up great! but I want to keep it in mind for the rest of the frozen dough.
    Also, may I ask u if this recipe could be used to make those soft dinners rolls, I would appreciate any tips.
    I hope you and your family are doing well. Best regards from Argentina. 🙂

    • Gemma Stafford on June 18, 2018 at 2:43 am

      Hi Matt,
      There are a couple of things which change how bread finishes, and one of the most important things is the liquid you use.
      I suggest you take a look at the no knead pizza dough here (https://www.biggerbolderbaking.com/best-ever-pizza-dough/). This is a basic bread recipe which will take a lot of adapting. Take this recipe, sponge the yeast in milk instead of the water, with one tablespoon of sugar or honey, add one beaten egg and that will do it for you.
      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.
      Divide the dough into about 12 balls, place close together in a pan, then cover and proof for baking in a hot oven. 220C/440F should do it.
      I hope this helps, do try it.
      Gemma 🙂

      • matt on June 18, 2018 at 11:50 am

        Thanks gemma. i will try it!

  18. lyn on June 11, 2018 at 5:44 pm

    hi gemma.. I don’t have yogurt, is there any substitute or can I just leave it?

    • Gemma Stafford on June 12, 2018 at 3:19 am

      Hi Lyn,
      You can leave it out, or you can use my buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/). This will work well too. Do not over wet the dough, just add sufficient liquids to bring the dough together in a clean ball, then stop!
      I wish you well with this bread,
      Gemma 🙂

  19. Nicole on June 10, 2018 at 8:43 pm

    Hi Gemma!
    Can i use instant yeast instead? If yes, which ingredients do i omit? Thank you!

    • Gemma Stafford on June 11, 2018 at 1:45 am

      Hi Nicole,
      You can certainly add instant yeast. The onley difference this makes is that it can be added directly to the flour and does not need ‘sponging’. However it can also be sponged to activate it quicker. 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.
      This step may be avoided when you are using a yeast which is well packaged and in date.
      I hope this is of help,
      Gemma 🙂

      • Nicole on June 14, 2018 at 6:03 am

        Does that mean i only replace the active yeast with instant yeast and follow the recipe as per normal?

        • Gemma Stafford on June 14, 2018 at 6:50 pm

          Yes Nicole, just proceed as my recipe says.

          Gemma.

  20. Reisa Boy-anga on June 10, 2018 at 3:13 am

    Hi Ms. Gemma!.☺What kind of milk can be used in the recipe?

    • Gemma Stafford on June 10, 2018 at 3:31 am

      Hi there,
      Any milk really! all wil lbe well,
      Gemma 🙂

  21. ClariseG on June 9, 2018 at 7:35 pm

    Ok. Made the dough tonight, I’m excited for tomorrow. I will make the cinnamon rolls. I hope that it’s ok to put the dough in the refrigerator as is. I have it in a metal bowl covered with cling wrap and tin foil on top of that since I can’t get the cling wrap to stay put.

    • Gemma Stafford on June 10, 2018 at 2:51 am

      Hi there,
      Yes! That will be perfect for you. I hope you like the results. My mum uses a large steel bowl for her breads too. She has a turkey roasting bag, which she has been using for years as a proofing bag. The same one, it is huge and it takes a really large bowl, this is an easy and cost effective solution for you too!
      Gemma 😉

      • ClariseG on June 10, 2018 at 7:20 am

        Thank you so much for responding Gemma. You are such an amazing and wonderful person. I enjoy watching your videos and reading your responses to the questions asked. I will post pictures later on today 😊

        • Gemma Stafford on June 11, 2018 at 2:46 am

          Thank you Clarise, I appreciate that,
          Gemma 🙂

      • Vanessa Hernandez on June 18, 2018 at 4:27 pm

        Hey Gemma can i make the dough a day beforehand I use it and if so how and can it be stored with any bowl ( plastic).?

        • Gemma Stafford on June 19, 2018 at 2:42 am

          Hi Vanessa,
          Sure you can. Or you can use a no knead dough, which is an easy way to get a great result too. Check out the recipes here (https://www.biggerbolderbaking.com/?s=No+knead).
          For the crazy dough, make it, proof it for a short time to get it started. Cover the bowl, large enough to take the growth of the dough, plastic, ceramic,steel, makes no difference, and refrigerate. This will hold back the dough a little, it will develop flavor as it ferments. When you are ready to bake remove to room temperature, shape, proof and bake.
          thank you for being in touch,
          Gemma 🙂

  22. Paula on June 7, 2018 at 5:55 pm

    I love this crazy dough recipe. I’ve baked it so many times now. I was wondering, can I use this to make Tiger Bread? If not, do you have a special recipe for a Tiger Bread?
    Thank you.

    • Gemma Stafford on June 9, 2018 at 4:27 am

      Hi Paula,
      No! I think this will be too dense to make a tiger bread. The basic bread recipe used in my No Knead pizza dough recipe will work well for tiger bread, you can of course knead this too if you wish. The rest is just a crackle paste laid on top. I will add this to my list. There are some good recipes online for this,
      Gemma 🙂

      • Paula on June 9, 2018 at 6:18 pm

        Thanks! I am following your suggestion and made your No-knead Pizza dough tonight, and will bake it to make Tiger Bread tomorrow, and maybe set aside a little portion to bake as pizza.

        • Gemma Stafford on June 10, 2018 at 2:57 am

          That is the idea Paula, let us see the results,
          Gemma 🙂

  23. Robin on June 6, 2018 at 9:32 am

    Hi Gemma – I am wanting to make an olive bread. I have yet to attempt the crazy bread, but love the raisin bread it’s crusty texture, could I omit the cinnamon and raisins and add kalamata olives, or should I use the crazy bread and add olives? Thank you –

    • Gemma Stafford on June 6, 2018 at 12:10 pm

      Hi Robin,
      The cinnamon raisin bread is a perfect recipe to tweak. This is what I would use, and for the very reasons you state. The crunchy crust is a perfect foil for the olives. dip this id a flavored olive oil when it is warm and there is heaven!
      You can add other flavors to this too. My mum adds grated butter and cheddar cheese to this. Stretch out the dough after the first proofing. Grate on the cheese. Fold it to shape before proofing and baking. Other ideas are sun-dried tomato and herbs.
      I hope you enjoy this more now!
      Gemma 🙂

      • Robin on June 6, 2018 at 4:32 pm

        You’re so kind and helpful to reply to each of our comments and questions! I couldn’t be happier to have found your website! Thank you once again!!

        • Gemma Stafford on June 7, 2018 at 4:50 pm

          This is making my day, thank you so much 🙂

    • Ehizode on June 8, 2018 at 10:34 am

      Hi gemma. Do you know how many calories this recipe has if you bake it plain without adding anything? Also what can I substitute the yogurt for?

      • Gemma Stafford on June 9, 2018 at 2:48 am

        Hi there,
        I have not calculated this, but an enriched bread like this would be about 140 calories for about a 2 oz slice. This is guesswork! but not too far off.
        You can use my buttermilk substitute in place of the yogurt. (https://www.biggerbolderbaking.com/homemade-buttermilk/).
        I hope this is of help,
        Gemma 🙂

  24. cassi-jo on June 5, 2018 at 7:42 pm

    Gemma: What is the ratio to using Kefir (It was on sale, 2 for $6 at Lowes Foods yesterday; we bought blueberry & strawberry) in place of milk and/or yogurt? Do you know if it’s enough to make an overwhelming improvement in a blueberry and/or strawberry bread as a decent sweet bread?

    In response to your question about my writing: I’ve published a book several years or so ago; it was a fictional story. I’ve also consulted on a few books. One was written by a psychologist who primarily works w/couples, battered wives, children of abuse & children w/pretty serious PTSD. We met online & she was amazed at my insight & how severe PTSD affects children well into adulthood & how it affects future relationships. When she wrote her first book, she asked if I’d be a consultant; I agreed to help. I’ve been published numerous times w/and on behalf of the school that bred & trained my former service dogs. One of the publications was sort of a ‘day in the life’. I was asked to be one of 7 students with unique backgrounds & lives to write my ‘day in the life.’ It was an honor. After coming home w/my first service dog, I started an online support group for the school’s graduates & it blossomed to the point where it was more than I could run from my email client so I moved it to an online service; after the autoimmune diseases became active & I was back & forth w/so many specialists, the school took over hosting & allowed the moderators I’d chosen & worked with in the past to continue as moderators for the support group. I was voted in a few times over the years as a student committee member w/the school. I’ve lost count of the number of times I was asked to help w/the school’s fundraising activities & letters. The school receives NO state or federal money; w/o the donations, they wouldn’t be able to offer students service dogs at no cost. In 2004, I was asked to be a contributing diarist in the 1st of what became a 2-book sequel, This Day in the Life: Diaries from Women Across America (by Joni Cole, Rebecca Joffrey, & BK Rakhra). My day-diary wasn’t published in its entirety but several excerpts were along w/the answers to a few questions posed to every diarist. Joni & I remained in contact w/each other for years after the sequel was published but lost touch a few years ago. She really wanted me to write professionally.

    I’ve written many, many product opinions & essays on a wide variety of subjects. (An English professor was impressed enough after reading an in depth article on how to increase college participation & graduation among black students. This was republished w/permission in a college newspaper w/full credit)

    • Gemma Stafford on June 6, 2018 at 3:04 am

      Hi Cassie-jo,
      Isn’t it interesting that I could spot your ability to write, and let me say, I am no expert! Well done you, it sounds like you have had a very interesting life indeed.
      Thank you for your kind comments here too. Our Bold Bakers are really great, always good questions, never vexatious, I am really lucky.
      I think you were lucky to find the kefir at good value, really a lovely thing, and possible to make at home too! The flavored one will not be any great benefit to the bread. The flavor will not carry once it is heated. Delicious cold though. You could use this to make popsicles, it would be gorgeous mixed with fresh fruit puree.
      This does not mean that it cannot be used in the bread, of course it can, and in the same proportions too.
      Thank you for sharing your story with us, a unique life,
      Gemma 🙂

      • cassi-jo on June 7, 2018 at 7:48 pm

        I’ll definitely keep the Kefir flavors on hand for yogurt & fruit pops. I’ve been checking out several different ones over the last few weeks. I don’t like wooden sticks or even using those little wooden spoonettes that come w/the tiny ice creams & sherbets in the small cups w/cardboard-waxy tops. Not sure why since wooden chopsticks or wooden cooking utensils don’t bother me; there are many all-plastic popsicle molds out there. The page w/your instructions along w/all the extras that can be done to add to the basic is bookmarked in my browser so it will be handy when I’m able to get the popsicle set. As hot & humid as weather is here, these will be terrific treats & welcomed ways to cool down. Maybe the flavored Kefir can be mixed in w/the no-machine ice cream & frozen yogurts somehow. I had never heard of Kefir until a month ago, give or take a few weeks. It’s what led to buying it at the grocery store. The blueberry flavor w/such a wonderful blend of sweet w/tangy blew me away! It is exactly how it has been described online but better. It’s like a go-yogurt but w/more flavor punch & equal tangy to sweet.

        Can’t wait to learn what wonderful delights you come up with next. I’ll be picking up sweet condensed milk w/heavy whipping cream tomorrow along w/a few extras for whipping up some of your no-machine-needed ice cream; could end up with some frozen yogurt too. 🙂 Thank you so much for all you do. And, thank you to everyone who asks questions. I’ve come back many times just to learn the answers to the questions asked b/c some are questions I wished I’d asked. 🙂 Happy June Everyone.

        • Gemma Stafford on June 9, 2018 at 3:40 am

          Hi Cassie-jo,
          Yes, the questions and comments here are the life of BBB. So much input, from people all over the world, it is truly wonderful. We learn from each other here, and that is how I like it.
          Kefir is a fermented milk, really health giving, as it seems are all fermented foods. This is a new trend, but a really old way of preserving foods. There are great stories of people living forever (?) whilst using these foods in their diet. I don’t know if I want to live forever, but I do like to feel healthy.
          Gemma 😉 🙂

  25. Pride on June 2, 2018 at 4:25 am

    Hi Gemma
    In your other cinnamon roll recipe you did not use baking powder, what is the difference?

    • Gemma Stafford on June 2, 2018 at 4:28 am

      Hi there,
      It is a different dough. One is a slow fermented dough, the other a quick dough. That is it really,
      Gemma 😉

  26. Tammy Chang on June 1, 2018 at 5:50 pm

    Hi Gemma,
    I put half this recipe in my freezer. How long can it stay there and what do you suggest for how to use it once it thaws to make cinnamon bread?
    Thanks!

    • Gemma Stafford on June 2, 2018 at 3:41 am

      Hi Tammy,
      This dough will keep well in the freezer when well wrapped in an airtight container, for one month or so.
      Remove from the freezer and defrost. Then shape and proof for baking. Dough defrosts really fast so you can shape it quickly enough. Try it, this will tell you,
      Gemma 🙂

      • cassi-jo on June 5, 2018 at 8:00 pm

        Is it enough protection to freeze dough in a generic or Ziplock brand freezer bag or would it need double-bagging? If I can remember to pick up freezer bags, I’d like to mix up spare dough ahead of time b/c I’m making bread about every 3 days now, though I am making it for a variety of uses such as pizza, breadsticks (cheesy, garlic, & cheesy garlic), cinnamon rolls, sandwich bread, hoagies, fougasse (in leaf shape), French baguettes, yeast rolls w/honey butter, honey & oat bread, etc… My husband loves to dip the fougasse & French baguettes (more so the crispy but not hard crust type) in vinaigrette & even rosemary infused olive oil. I’ve been experimenting w/adding sweet basil, cilantro, rosemary, parsley, & oregano herbs in olive oil. He doesn’t care for thyme or lavender though. I’m having trouble getting my cilantro to grow well. I cut my sweet basil plants back so much I thought I’d killed the plant but it’s come back really, really full; hwr, my cilantro didn’t do so well. I’ve got a little growing but not sure how long it’s going to hold out. I hung a lot to dry & it’s almost ready to go in jars. I think I’ll probably get 2 spice-jar size jars from it but not much more. 🙁

        Each time I come to read responses, I’m trying to find the vote up or thumbs up button for all the great questions & equally great responses. LOL! Thanks so much for all the time & expertise you share. I’m certain I’m not alone in saying how much it’s welcomed.

        • Gemma Stafford on June 6, 2018 at 2:53 am

          Hi Cassie-Jo,
          I usually wrap the dough in portions in oiled cling wrap, then pop them all into a stronger freezer bag. This means I can take out one at a time for defrosting. Get the cling wrap off as soon as it is possible, usually quickly enough, then allow to defrost before shaping and proofing. Dough defrosts really quickly!
          I love the idea of your flavored oils, and growing your own herbs is satisfying, and rewarding. I think the cilantro/coriander needs heat, but I do not really know. The basil is so delicious, in salads too, and on pizza, and in oil, divine. You husband has good taste!
          The no knead pizza dough bread here on the website makes a great white loaf, crispy crust, open crumb, almost sourdough flavor, I think he will like it!
          Lavender is one of those things which I believe is best left to the perfumeries, I wonder if it one of those things which different people experience differently!
          Good to have oyu baking with us,
          Gemma 🙂

          • cassi-jo on June 7, 2018 at 5:13 pm

            Will definitely give that a shot. I’ve got to find some type of wall-attachment or island attachment roller for cling wrap b/c it never-ever-never tears straight for me. The only way I can get it to hold onto a bowl when I’m proofing dough is to dab my finger in oil then run a light coat along the rim of the bowl, wipe my finger(s) well, then attempt to cut out a size to cover the top & then I top it w/a proofing towel. I buy brand-name cling wrap too (usually Sarah Wrap) but it just won’t tear for me as it should. I ran out last week. Plan to pick up some when we go grocery shopping. Hubby said something about running to Lowes Foods this evening but I sure hope he will wait until tomorrow around 10am. The later it gets, the more I hurt & I’m hurting a lot right now. We don’t buy all our groceries at Lowes bc it’s just too expensive. It’s usually worth a run for seafood & more exotic fruit we can’t get elsewhere. Here’s hoping. Oh, I found the Kefir at Lowes, but now I’ve learned a few other grocers are carrying it. Milk products are tough to make in the kitchen here once spring & summer are here. It’s just too hot. Winter isn’t that much of an issue. Speaking of cooling it down… I have placed an order for the frozen dessert cups w/lids & I have condensed sweet milk on my grocery list along w/scrumptious additions for ice cream. 🙂



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

            Hi Cassie,
            it is a frustration when the wrap will not tear, I am not sure why it happens either.
            I am sorry you are suffering, but you are great to keep on keeping on, this is always best if we can manage it at all.
            Thank you for being in touch,
            Gemma 🙂



          • LadyIreland on June 9, 2018 at 9:21 am

            Ah cling film strikes again!!! Hi Cassie Jo. I have found that it is ultimately easier and quicker if I use a knife, or in your case, scissors to cut lengths of it. A roll once got away from me and almost completely unraveled. needless to say I wasn’t about to re-roll it back onto the cardboard and chucked the whole thing in the trash bin. Isn’t Gemma WONDERFUL? Happy baking. Karen



          • Gemma Stafford on June 10, 2018 at 3:44 am

            Karen, I thank you, and let me tell you who is wonderful, you, and Cassie-jo, and all of the other people in this large BB community, so kind to me and to others too. We can change the world, one cookie at a time!!
            Gemma 🙂



  27. Dawn on May 31, 2018 at 9:45 pm

    Gemma this recipe is AMAZING! I will not be needing another naan or pizza dough recipe. I made a big batch of the dough at the beginning of the week. One batch was with regular all purpose flour the other I did half sprouted spelt flour and half all purpose…both batches made fabulous naan and with your garlic butter idea they are just over the top amazing! I bake from scratch daily and have tried so many flat bread recipes, and yours is just heaven sent, I won’t be needing another. We FINALLY got that dreamy naan bread that we have been wanting for so long. And the most amazing thing is that I can make a big batch and then use it to make so many different things through out the week!

    The pizzas ended up so fantastic! WE made the regular 10″ size in both doughs and they were both great, everyone was thrilled! My husband and 3 boys were thrilled. Then when we made more naan bread (they polished it all up yesterday and we needed to restock), my little one wanted a tiny pizza, so we used one of the naan balls to roll out a tiny 6″ pizza and it was so fluffy and amazing and only took about 7 minutes to cook. He was so thrilled! Thank you so much for all your recipes, they are such a gift! I also made your cinnamon roll dough recipe (the one with honey in the dough) and it smells sooo good…I’ll be making the cinnamon rolls tomorrow with my little one. He LOVES to bake with me and roll out the dough. Every day I get the question “Mama what are we going to bake today?!” Thank you again. I am so happy to have found your website! I have to tell you that I own so many cookbooks from baking greats, and your recipes are my FAVORITE!!!!

    • Gemma Stafford on June 1, 2018 at 2:20 am

      Hi Dawn,
      Thank you so much for this very kind review. I am really happy that you like this recipe. Delighted that your little boy is baking with you too, you may not realize it but he is learning, and enjoying it, and getting the reward at the end. Sounds like my home when we were growing up, oven always on!
      Thank you for being in touch,
      Gemma 🙂

  28. Maria on May 30, 2018 at 10:12 pm

    You mentioned we can keep this dough in the fridge. After it has risen I can shape it and keep it in the fridge. When I need to bake a bread I need to take it oit of the fridge n bring it to room temperature n wait till it rises or does this rise once it eeaches room temperature n then bake.
    Can i make buns oit of this dough. TIA

    • Gemma Stafford on June 1, 2018 at 2:55 am

      Hi Maria,
      Best to keep it in the fridge until you need to bake it. Then shape it as you wish, an proof it at room temperature. If you proof it for the second time in the fridge you can bake it from there. If it is there long enough it will ferment and rise.
      Try it, try it both ways, it will be the best teacher,
      Gemma 🙂

  29. Marianne08 on May 30, 2018 at 8:40 pm

    Hi Gemma, this is such a beautiful, versatile dough. I made a raisin and nut bread with it, and it was perfect. My husband ate half the loaf! I shall be trying out the other variations with this dough.

    • Gemma Stafford on May 31, 2018 at 6:17 am

      I’m thrilled to hear that, Marianne. Thanks for trying out my recipe.

      Best,
      Gemma.

  30. Kathleen Orosco on May 28, 2018 at 11:52 pm

    I made this bread with fresh rosemary and various seeds. I substituted all but 1 cup of the flour with a 6 grain flour. So good. But now I need to make it again. I am out of yogurt. Can I add additional milk? How can I remedy this without heading to the store?
    This recipe is really great!

    • Gemma Stafford on May 29, 2018 at 2:19 am

      Hi Kathleen,
      Yogurt does a couple of things in this recipe, it adds a little flavor, and the acid softens the crumb.
      Use my buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/) this will add the acid, and give a good result,
      Gemma 😉

      • Kathleen Orosco on May 29, 2018 at 3:29 am

        Thank you for your reply. I did not have what I needed and I added some sour cream and a little extra milk. It seems to be the same as far as the texture of the dough. I guess the yogurt will affect the bread after baked…so I will have to wait and see. It is a shame, too, because I love this recipe! I will keep my fingers crossed. Thank you so much for your response.
        Have a great day!

  31. Lisa on May 28, 2018 at 11:38 am

    Can you substitute the yogurt?

  32. Margarita Marmara on May 27, 2018 at 3:21 am

    Hello Gemma,
    I would like to know if I can replace the yeast with sour dough starter…

    • Gemma Stafford on May 28, 2018 at 8:48 am

      Hi there,
      YES! That will be perfect for this recipe. Well done you to have a starter, great ot use it regularly too,
      Gemma 🙂

    • LadyIreland on May 28, 2018 at 3:03 pm

      Hi Margarita, I am a great fan of sourdough so how would you substitute it in the crazy bread recipe?

      • Gemma Stafford on May 29, 2018 at 2:45 am

        Karen, you told me before about a particular starter and I lost the link, can you tell me again!
        Gemma 🙂

      • Margarita Marmara on May 29, 2018 at 7:21 am

        Hello
        I don’t have try it yet but I believe I skip the yeast mixture and replaced it with the sour dough… With this will take longer to proof the dough

  33. adebayojamiuade on May 27, 2018 at 2:59 am

    have been on you side more than 4 hours and i love all your hand work i see.

    • Gemma Stafford on May 28, 2018 at 8:49 am

      Hi there,
      Haha! Take a rest! I would drive me mad over four hours 😉
      However, I am happy to have you with us. We do work hard here, and you can too. Bake along with us and keep in touch,
      Gemma 😉

  34. Rabiya J. on May 27, 2018 at 1:33 am

    Hey what can be a substitute of yeast in this recipe?

    • Gemma Stafford on May 28, 2018 at 8:54 am

      Hi there,
      There is no real substitute for yeast in this recipe.
      You may like to make a ‘Sourdough Starter’ for your baking. google this, it is a natural raising agent/yeast from the environment. It is however a bit like keeping a pet, it needs feeding and watering every few days. I think you would like this!
      Gemma 🙂

  35. Abdul Ahad on May 21, 2018 at 4:15 pm

    Hey gemma
    I really luv dis recupy nd i m gonna make it today so plz can u tell me that can i subatitute youghurt wid buttermilk. I hope u vl understand the circumstances nd answer me soon .
    Thankfull ,always fr ur recipe

    Thanks and lots of luv

    • Gemma Stafford on May 22, 2018 at 1:28 am

      Hi Abdul,

      yes you can but maybe don’t add the same amount of buttermilk. Yogurt is thicker than buttermilk so you might not need as much buttermilk.

      Hope this makes sense.
      Gemma.

      • Abdul Ahad on May 22, 2018 at 7:48 am

        thank you so much i tried this recipe of dough and make chicken bread outta this. so happy as the results were outstanding and so thankfull to you. keep doimg this work and i hope the best from u
        thqnk you so much once again

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