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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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Crazy Dough is one master dough recipe — that’s as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!

Hi Bold Bakers!
First thing’s 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 bread, from pizza dough, naan, focaccia, cinnamon rolls and even loaves of cheesy bread. All you need is this one easy master recipe.

What is Crazy Dough made of?

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.

What can you make with Crazy Dough?

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 released over 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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How to Use Yeast

Yeast is a super important part of this dough. It not only gives it flavor, but the reaction that takes place between the yeast and the sugar is what allows the dough to come alive and grow! You will want to use dry yeast in this recipe and activate it by combining it with the sugar and WARM milk. The warmth of the milk and the sugar wake up the yeast and after 15 minutes will form a bubbly foamy mixture.

This is exactly what you’re looking for. Once added into the other ingredients, this will add air into the dough as well as that lovely yeasty fermented flavor you get in authentic bakery bread, rolls, and pizzas.

What can I use instead of yogurt?

If you don’t have yogurt you can replace it with sour cream, buttermilk, or a non-dairy yogurt of your choice. The trick here is to make sure whatever you use is rich and creamy, not runny, and neutral in flavor. My favorite yogurt to use in making Crazy Dough is thick plain Greek yogurt.

Do I have to use eggs?

I highly suggest you use eggs in this recipe as they are really important to the richness and texture of the bread. If you can’t eat eggs, you can replace the eggs with equal amounts of yogurt or a flax egg. This will not yield the exact same texture but will still make a lovely homemade bread.

Can you make Crazy Dough with gluten-free flour?

If you would like to use a gluten-free all-purpose 1:1 flour you can. Just like with any other substitution, this may affect the texture of the bread. Gluten-free flours will make for a more crispy bread with less of a chewy texture, so depending on what you are making the Crazy Dough into this can work.

Get all of my Crazy Dough Bread Recipes:

TRY MY CRAZY COOKIE DOUGH RECIPE

Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

TRY MY NEW CRAZY MUFFINS

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

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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 & 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!

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1 Comments

Write a Comment and Review

  1. Lynnette Siegl on May 27, 2019 at 8:56 pm

    Hi Gemma

    Just wondering if I can proof my dough in the oven to speed up the time?

    • Gemma Stafford on May 27, 2019 at 11:54 pm

      Yes you can, Lynette, just do it very low temp and keep an eye on it.

      Best,
      Gemma.

  2. Doreen on May 27, 2019 at 10:48 am

    Hi question. How many loaves can you make out of this if you wabt to separate it to freeze and What is the process to use it after you freeze it?

    • Gemma Stafford on May 30, 2019 at 2:11 am

      Hi Doreen,

      This makes 2 loaves of bread. You can bake then bread off and then freeze the loaf. That would be the best. Freezing raw dough is possible but you don’t always get the best results.

      Best,
      Gemma.

  3. Sandra Ramirez on May 15, 2019 at 10:28 am

    I’ve baked a few different bread recipes but I want to try this one. How long, and what temp do I use for a loaf tin

    • Gemma Stafford on May 17, 2019 at 1:24 am

      Hi Sandra,
      This type of enriched dough bakes really quickly. (https://www.biggerbolderbaking.com/crazy-dough-cheesy-bread/) this one will give you the idea.
      I usually bake this type of dough a little lower in temperature at 200c/400f. In the loaf pan it will bake in about 40 minutes, monitor it too as ovens vary.
      Gemma 🙂

      • SANDRA RAMIREZ on May 17, 2019 at 8:42 am

        Thank you Gemma!!!

  4. cors lee wallin on May 14, 2019 at 8:41 pm

    I want to make cinnamon raisen bread , roll and do similar to cinnamon rolls but bake in a loaf . we can keep that at my house.

    • Gemma Stafford on May 15, 2019 at 8:44 am

      Hi there,
      that is perfectly possible! I think you mean that you will add the layer of cinnamon sugar to the dough. You can do this by stretching the dough, pasting it with the cinnamon butter, then folding it into the pan. Then cover and proof it! I suggest for this that you just add 1/2 of the mixture suggested, I think that will give sufficient flavor.
      I hope this helps, let us see the results,
      Gemma 🙂

  5. Supriya Kutty on May 11, 2019 at 5:47 am

    Wow, its really sounds amazing and you explained dough recipe very beautifully, thanks for this helpful recipe..this meant a lot for me who is always failed to make the bread just because imperfect dough..your recipe influence me to try it one more time

    • Gemma Stafford on May 12, 2019 at 2:03 am

      Hi Supriya,
      thank you, I am delighted to have this very kind review.
      Do try again. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

  6. Elsbeth Lutz on May 11, 2019 at 5:36 am

    Hi Gemma,
    Thank you for all your great recipes.
    Can this bread be baked in a dutch oven?
    Thank you so much.

    • Gemma Stafford on May 11, 2019 at 4:45 pm

      Hi Elsbeth,
      Yes it can be baked in a dutch oven. I hope you like the results.

      Best,
      Gemma.

      • Elsbeth Lutz on May 12, 2019 at 1:31 am

        Bread baked well and it tastes sooooo delicious!
        Thank you again,
        Elsbeth

  7. Risa on May 10, 2019 at 4:37 pm

    How much spelt flour can be substitutrd successfully for the white flour?

    • Gemma Stafford on May 12, 2019 at 2:41 am

      Hi Risa,
      spelt is an ancient grain, a wheat grain and it tends to be high in gluten. You will not have any issues apart from the liquids. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. I hope this is of help, do let us know how you get on with this,
      Gemma 🙂

  8. Jo on April 28, 2019 at 4:34 am

    Can I use whole grain flour in this recipe and what changes to the recipe do I make. I love your show and so enjoy making my ingredients from scratch without all the additives. Thank you!

    • Gemma Stafford on April 28, 2019 at 6:29 pm

      Thanks so much, Jo. Really glad you like my recipes.

      I would use 1/2 whole grain and 1/2 white flour and you should be ok. I don’t recommend 100% whole wheat as you won’t get the same results as I did.

      Best,
      Gemma.

  9. Adrienne Yorke on April 19, 2019 at 12:39 pm

    Hi Gemma,
    Can I make this with GF flour?

    • Gemma Stafford on April 20, 2019 at 4:03 am

      Hi Adrienne,
      unless the flour is designed to be used with yeast then not so much. This recipe relies on gluten. Xanthan gum mimics gluten in a recipe, check the pack, or add a little gum. It will not e perfect!
      A soda bread may work better for you. (https://www.biggerbolderbaking.com/?s=Soda+bread) you can try this, and it is easy to make a sampple of it too to try.
      Gemma 🙂

  10. Meenu on April 9, 2019 at 10:40 am

    Hi gemma,Tried your crazy dough receipe without egg.Dough came out to be very nice.I popped the dough into freeze & the next day i took half of it & proofed for an hour to make pizaa.but my pizza didn’t bake properly.is it because I baked pizza on the butter paper over the tray.?It got stick on the butter paper & crust was also very .
    please advice where i went wrong.

    • Gemma Stafford on April 11, 2019 at 3:30 am

      Hi Meenu,
      I am happy that you tried this recipe. I am not too sure what happened to the pizza! I do not know what ‘butter paper’ is, as it is sometimes a plain grease proof paper, other times it is a waxed paper, which would not be suitable for baking on.
      Pizza has particular needs. It is a quick bake at high temperature on a hot surface. It is a flat bread, and because it bakes so fast the bottom can struggle to brown unless it is placed on a hot surface.
      I hope this is of help, keep at it!
      Gemma 🙂

  11. Marion Mahon on April 1, 2019 at 10:17 pm

    I was wondering how long the dough can be kept in the freezer for? We absolutely love this dough and are really looking forward to trying other recipes with it!

    • Gemma Stafford on April 2, 2019 at 10:06 am

      Hi, you can freeze this for up to 3 weeks. I’m delighted to hear that!

  12. Vivian on April 1, 2019 at 2:35 pm

    Hi Gemma. I was wondering if crazy dough to make hamburger buns. Love your recipes and videos! Xx

    • Gemma Stafford on April 1, 2019 at 4:47 pm

      Hi, yes i think that would work very well! Enjoy!

      • Vivian on April 2, 2019 at 10:28 am

        Thank you!!!! 🙂

  13. C on April 1, 2019 at 8:09 am

    Hi Gemma, half of my dough was put in the ref. How long do I have to proof it before using for pizza? Thanks

    • Gemma Stafford on April 1, 2019 at 9:47 am

      Hi, just let it come to room temperature, about 30-40 minutes.

      • C on April 1, 2019 at 8:51 pm

        Thanks Gemma. Really appreciate your responses.. thanks a lot!

        • Gemma Stafford on April 2, 2019 at 9:59 am

          My pleasure!

  14. C on March 31, 2019 at 7:23 am

    Hi Gemma, half of my dough is on the fridge. And I tried half of it to make 12pcs small bread and bake it for 17mins, 200C, the taste is so good however it is so dense and not fluffy. Why do you think it became like that? please help me so it will be better on my 2nd half. Thanks

    • Gemma Stafford on March 31, 2019 at 2:29 pm

      HUMM, Did they proof at room temperature for atlas 45 minutes before you baked the rolls?

      • C on April 1, 2019 at 8:54 pm

        I just let it sit for 10mins.. so the fault is on the second proving as it should be at least 45 mins? Now I know.. thanks..
        Could you please advise how to know if the dough has fully proofed for the 1st and the 2nd or last time?

        • Gemma Stafford on April 2, 2019 at 10:01 am

          Hi, they should double in size with each proof 😀

  15. maya on March 31, 2019 at 1:54 am

    what to do if i dont have a loaf tin?

    • Gemma Stafford on March 31, 2019 at 2:34 pm

      you can do it free form. Just roll your bread into a loaf and bake it on a baking tray.

      Best,
      Gemma.

  16. Kristi Goldsberry on March 28, 2019 at 5:46 pm

    I have always loved to baked and you have given me some great ideas to expand my baking. I love making pretzels and I’m wondering if this dough can be used to make bagels?

    • Gemma Stafford on March 28, 2019 at 7:38 pm

      Hi Kristi,

      Delighted you like this recipe. Technically, yes you can absolutely use this to make bagels. However if you are an east coaster who is used to heavy, very traditional bagels then they might not be as heavy and dense.

      Hope this helps,
      Gemma.

  17. Akmal on March 28, 2019 at 4:55 am

    Hi Gemma!
    I’m a super big fan of your crazy dough.
    You made baking fun for me even though I was scared of using yeast before.
    All your tips are super helpful and I appreciate the explanations as why we have to do this/that.

    Is it possible that someday you’ll share how to make an english muffin?
    I would love to try your version of it if you have one!
    Thank you.

    Lots of love from Malaysia

    • Gemma Stafford on March 28, 2019 at 5:36 pm

      Hi!

      Thank you so much for your lovely message. I’m really thrilled to hear that.

      Are you some sort of mind reader? we have english muffins coming to the website in about 4 weeks so watch this space!

      Best,
      Gemma.

  18. Valerie Sultan on March 27, 2019 at 1:49 pm

    I have done this recipe many times and have come out perfect and the last two I have left them shaped in the loaf tin a little longer and when I come to see they smell like sour dough, have I left them way to long out and because the yogurt content they have gone bad or what has happened ( I had this same problem with the donut recipe that have come out perfect and last time was like this) is ti because I’m leaving then to long

    • Gemma Stafford on March 28, 2019 at 5:14 am

      Hi Valerie,
      Sour dough bread depends on time to ferment, when bacteria from the air/atmosphere builds the good bacteria in the dough to generate the carbon dioxide to raise the bread! A lot of things happening. However, after a few hours you may smell it in the unbaked dough, as you will also smell the yeast, but you will not really taste it in the baked one. Go ahead and bake it, it is not bad, all will be well,
      Gemma 🙂

      • Valerie Sultan on March 28, 2019 at 5:27 am

        That was my problem the first times I did not taste source, or is it suppose to be sour dough, and second I don’t know why I did turn sour whe taste, I baked a part to see, what could it be or what could have I done this time

  19. wongwong1120 on March 27, 2019 at 9:28 am

    If I put the leftover dough in the fridge (not freeze), how long do I need to proof it before baking it?

    • Gemma Stafford on March 27, 2019 at 3:30 pm

      Hi,i would suggest allowing it to come to room temperature for at least 30 minutes.

  20. Raymond on March 25, 2019 at 6:28 pm

    After making dough can I store it in the fridge to use tomorrow

    • Gemma Stafford on March 26, 2019 at 10:38 am

      Hi, this can be kept int he fridge for up to 4 days and frozen for up to 1 month 😀

  21. C on March 24, 2019 at 12:08 pm

    Hi Gemma, it’s quite hard to proof bread in our place due to gold weather. I have encountered in utube an advise to store the dough inside a box with hot water in it, do you think that’s a good idea? Tnx

    • Gemma Stafford on March 25, 2019 at 12:14 pm

      Hi, if it’s cold where you are i suggest heating up the oven then turning it off and opening the oven door to create a warmer space for the dough to proof.

  22. Anusha on March 23, 2019 at 10:27 pm

    Hi Gemma!

    Can we make garlic twists like we get in Dominos using this dough?

    • Gemma Stafford on March 24, 2019 at 5:34 am

      yes absolutely you can. Great idea 🙂

      Gemma.

      • Anusha on March 24, 2019 at 11:05 pm

        Thanq Gemma!
        One more thing , Should I use Bleached All purpose flour or unbleached.?

        • Gemma Stafford on March 25, 2019 at 9:58 am

          Hi, i use unbleached. Enjoy!

          • Anusha on March 26, 2019 at 8:44 am

            Thanq 😊

  23. Nelms on March 22, 2019 at 4:24 am

    I would love to try this recipe. But can you recommend what’s the best substitute for yogurt ? As it is expensive in the Philippines, can I use buttermilk instead of it? Thank you so much

    • Gemma Stafford on March 22, 2019 at 6:46 am

      Hi there,
      Really this will depend on the temperature of the cake/frosting, and the ganache too when you pour it. You will need to refrigerate the cake for at least one hour, and have the ganache warm, not hot, before pouring. Then pour in the center of the cake and quickly rotate it to allow it to drip, or nudge it with your palate knife.
      I hope this is of help,
      Gemma 🙂

  24. Iris on March 21, 2019 at 7:44 am

    Hi Gemma, love your recipes. You are such in inspiration, you make me want to try everything 😁 can you also show us how to make crispy rolls? I am not sure but think you either drop them into boiling water with bicarb or spray them with salt water before baking…… Would love to see 😁🤗

    • Gemma Stafford on March 22, 2019 at 2:16 am

      Hi Iris,
      Haha! I have no idea what this is. Sounds like either pretzel, or bagle, but they are not crispy! Let us know what they are made from, is it a bread type dough?
      Gemma 🙂

  25. Sfoley1980 on March 20, 2019 at 7:48 pm

    The pizza from the crazy dough recipe was great. I made it with whole wheat flour and rolled it out with all purpose flou

    • Gemma Stafford on March 21, 2019 at 6:18 am

      I’m thrilled to hear that! Incase you have any leftover it also freezes really well. 🙂

      Gemma.

  26. Nancy on March 19, 2019 at 7:05 am

    I want to try this recipe for cheese bread and rolls. Do you have a general time and temperature recommendation for this? Thanks!

    • Gemma Stafford on March 19, 2019 at 11:01 am

      Hi, it would depend on the recipe, if you send it to me i can try to estimate 😀

  27. wongwong1120 on March 7, 2019 at 9:04 pm

    Hi Gemma,

    I would like to know if it is matter on the types of milk ( skim milk/ soy milk/almond milk) and if I use Greek yogurt. These are the things I have at home 😅

    Thanks,
    Wing

    • Gemma Stafford on March 9, 2019 at 6:21 am

      Hi Wing,

      So you can use any milk that you like, bar coconut milk. Also you can use a regular, plain yogurt or greek. That is up to you.

      Best,
      Gemma.

  28. Nete Ertner Rasmussen on March 6, 2019 at 5:17 am

    Hi Gemma, I have made my own bread all my life (as a child I learnt from my mother just as she learnt from her mother) and now I want to try your crazy dough. I have always used fresh yeast – as we all do in Denmark – can I do so here or is dry yeast better? And if so, then why?
    Thank you for all your very inspiring videos that really show that making food from scratch is just as easy than buying a finished product – and lots more fun.
    Best wishes Nete

    • Gemma Stafford on March 7, 2019 at 5:24 am

      Hi Nete,
      how lovely! actually the problem is with availability, fresh yeast is generally not that easy to find around the world, so you are really lucky. Generally you will use twice as much fresh yeast as dry, that is the only difference, then proceed as usual. You probably sponge the yeast too, and you should do this for my recipes.
      I hope this helps, thank you for telling us your story,
      Gemma 🙂

  29. C on March 4, 2019 at 3:10 pm

    Hi Gemma, how can we convert this recipe into wheat bread? Thanks,

    • Gemma Stafford on March 6, 2019 at 7:39 am

      Hi there,
      See this one (https://www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/). This is a mix of whole wheat and plain white wheat flour.
      The addition of the white flour is because whole wheat flour, though high in gluten, does not react so well with the yeast, without help. The gluten is less available in the flour. You may be able to find a strong whole meal flour, mostly with added vital wheat, which would work well for you. This mix will work with the crazy dough recipe too, do proof it well, that is important. It also may need more, or less, liquid, it absorbs liquids differently to plain white flour. Sponge the yeast before using too, and that will help. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help,
      Gemma 😉

      • C on March 13, 2019 at 5:27 pm

        Thanks a lot for this Gemma! Really appreciate it!
        I’ll try first your original recipe then will gradually adjust in the future.. thanks again.

  30. Soumya Srivastava on March 2, 2019 at 10:01 pm

    Even though my bread comes out great, I can still taste the yeast. Is there anyway to prevent this?

    • Gemma Stafford on March 4, 2019 at 6:31 am

      Hi there,
      Yes! I suggest you sponge your yeast before you use it. This is important for some dried yeast, and fresh yeast too.
      .This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help,
      Gemma 🙂

    • Marilyn on April 9, 2019 at 4:08 pm

      I just love your recipes and videos Gemma. I was wondering if I can substitute 1 for1 gluten free flour. If this is possible would other changes be necessary? Thank you!

      • Gemma Stafford on April 10, 2019 at 4:18 pm

        Hi, yes, you can 😀 You can keep the ratios the same.

  31. Gayle bakes on February 27, 2019 at 11:30 pm

    Hi Gemma! Can i add moringa powder and flaxseed all at once when making lthis bread?

    • Gemma Stafford on February 28, 2019 at 4:48 am

      Hi Gayle,
      I suppose what matters is what you are using the moringa powder for, and the quantity. It is used as a preservative in baking, but generally in commercial settings. I would be sure you know how to use it in a bake if your need is this. As a nutritional addition too, be sure you are using the right quantity.
      Using flax seed in a bake can require more liquids. If they are ground they will have a different effect than if they are ground. Ground will be best for nutrition.
      I hope this helps,
      Gemma 🙂

      • Gaylebakes on February 28, 2019 at 6:36 am

        Thank you. 😊

      • Gayle bakes on March 6, 2019 at 10:51 pm

        Hi Gemma!
        Finally got to try this recipe. My problem was, my dough came out very sticky.
        Help please.

        • Gemma Stafford on March 7, 2019 at 3:37 am

          Hi Gayle,
          Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
          Gemma 🙂

          • Gaylebakes on March 7, 2019 at 5:52 am

            So, the dough that i made, should i throw it away or just add flour? I proofed it 1x already. Halved the dough and made little buns just to try if it will work. But, bread came out dry. 😢

            • Gemma Stafford on March 11, 2019 at 4:43 pm

              Hi there, i might just try adding flour to it!



  32. dlsami02 on February 23, 2019 at 1:47 pm

    I made this today one cheese and one plain. My husband and I love it. So good he said he is never buying bread again. Lol

    • Gemma Stafford on February 23, 2019 at 4:11 pm

      I love to hear that. Thank you so much :). I’m thrilled you like my crazy dough.

      Best,
      Gemma.

  33. Anna on February 14, 2019 at 2:49 pm

    i love your recipies.The measurments are perfect and so are the results, i made these cinamon rolls for my family and they loved it! Thank you so much

    • Gemma Stafford on February 14, 2019 at 5:31 pm

      So delighted they worked for you!

  34. Jade Bell on February 11, 2019 at 8:26 pm

    I’m so glad I found Gemma on YouTubes baking. The pretzel dough I just tried for 1st time ever and I’m so pleased with the outcome. Thank you Gemma. I also have been exploring Gemma’s recipe website an I’ve decided I’m getting the free news letter and there are definitely recipes in here I can bake and have success with them I just know it, especially after just completing the pretzel dough and baking them off an them being perfect. I can’t wait to try so many recipe you have here. Next is the crazy bread then to mug meals. Thank you. Delicious pretzels!

    • Gemma Stafford on February 12, 2019 at 10:10 am

      Thank you so much for this message! I’m so glad you found us. Great job here, send us photos as you give things a try, i’d love to see what you’re making 😀

  35. Daisy on February 10, 2019 at 10:36 pm

    Hi Gemma,

    I am addicted to this crazy dough. I just created a coco-filled rolls; it turned out scrumptious.
    Thank you so much.

    • Gemma Stafford on February 11, 2019 at 3:28 am

      Hi Daisy,
      Thank you for telling us about this, well done, a very bold baker!
      Gemma 🙂

  36. Niekie on February 9, 2019 at 4:40 am

    Dearest Gemma,

    This is probably a silly question … But could I use the Crazy Bread Dough to make plain Bread Rolls?

    Thank You So Much!

    • Gemma Stafford on February 10, 2019 at 12:40 am

      Hi Niekie,
      Not stupid, no such thing as a stupid question, just stupid answers!
      Yes, certainly you can use this recipe, but what about this one (https://www.biggerbolderbaking.com/dinner-rolls-1-hour/). This is a lovely dinner roll, make it a little larger for filling too, you will find it useful.
      If this is your first time baking with yeast it will be best to sponge the yeast before you use it, to be sure of a quick rise. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this helps and that you will enjoy these recipes, no matter which one you try!
      Gemma 🙂

      • Niekie on March 15, 2019 at 1:38 am

        Thanking You So Much Gemma
        xxx!

  37. Alisa Nadheera Faidzal on January 27, 2019 at 6:31 pm

    Hi gemma ♥️. I really do love all your recipes, easy and yum 😋 . About the dough, is there anything that i can put beside yoghurt ? Love from malaysia 🇲🇾

  38. Terri Gerlach on January 26, 2019 at 9:26 am

    What kind of flour do you use in your breads?? I have heard that flour with more protein makes bread better, by the Canadians. What are your thoughts??? Thank you Terri

    • Gemma Stafford on January 26, 2019 at 1:06 pm

      It depends on what bread recipe I am working on. There are recipes that would work better with higher protein (bread) flour. But others will be well with all purpose flour

  39. Beverly Milley on January 23, 2019 at 5:43 am

    Hi Gemma. Are your receipes Gluten Free I have Celiac

    • Gemma Stafford on January 23, 2019 at 9:01 pm

      This one is not but you can use a gluten free flour instead of all purpose. Enjoy!

  40. Iain on January 23, 2019 at 4:48 am

    Hi Gemma!

    Stumbled on your YouTube channel and ended up here 🙂

    Just wanted to let you know I made the dough with white spelt flour as my partner can’t tolerate too much gluten.

    It worked great! I used the mixer to knead as the spelt needs the extra work but otherwise used the recipe as described.

    We made pretzels which were delicious, we wanted to say thanks for the recipe and we’ll try making some other breads soon.

    Thanks,

    • Gemma Stafford on January 24, 2019 at 2:56 am

      Hi there,
      Thank you, I do not care how you got here, but I am delighted that you did!
      Do be a little cautious about the spelt, it has gluten, though in a different form to modern wheat. It is also high in fiber, so is good for the gut and for digestion in general. A lovely flour to work with, I am happy you managed it in this recipe.
      Yes! the dough hook is a perfect solution to activate the gluten in this flour, good thinking!
      Thank you for being in touch,
      Gemma 🙂

  41. Asha on January 21, 2019 at 1:07 am

    Hi,

    Have been an avid follower of your blog.
    Can I replace dry yeast with instant yeast?
    If yes what’s the equilavent quantity of instant yeast?

    • Gemma Stafford on January 21, 2019 at 2:27 am

      Hi Asha,
      There will be no difference in the quantity. Here is a description of the types of yeast available:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      This instant yeast is what you have, it does not require sponging, as it has ingredients to speed up the activation. You can add it directly to the flour, and it will activate!
      I hope this is of help,
      Gemma 🙂

      • Stephanie on May 19, 2019 at 11:48 pm

        thanks Gemma,
        I do need to say that your website has energized my baking sky-high, thank you so much for sharing your wisdom with us.
        I would use instant yeast as well
        But I’m wondering, do I still need to add to the preparation the ingredients that you would have used to activate the yeast (the milk and sugar) ?
        or should I leave them out ?

        • Gemma Stafford on May 21, 2019 at 8:27 pm

          Hi Stephanie,

          Sorry for my late reply. I’m really thrilled you like my recipes.

          Yes you still need the milk and sugar. aI get for reasoning for that but the dough as a whole still needs those ingredients.

          Best,
          Gemma.

  42. J Woods on January 15, 2019 at 9:15 am

    I am trying to keep to my low carb diet and was wondering if you could use alternatives to all purpose flour like almond or coconut flour?
    I saw that you said you could use dairy free milk options.

  43. Katherine Bruskotter on January 14, 2019 at 8:37 am

    Hi Gemma!

    I don’t usually keep yogurt in my house. Would beer (my husband home brews)or sour cream work instead??

    Thanks 💛

    • Gemma Stafford on January 15, 2019 at 3:26 am

      Hi Katherine,
      Haha! yes, Beer actually makes a great bread, but as a substitute for the yeast, not the acid/yogurt.
      Sour cream will be perfect, or buttermilk/buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/).
      I will have to make a beer bread, I have added it to my list,
      Gemma 🙂

  44. Wineamphora on January 13, 2019 at 3:16 am

    Hi recipe states 2 tsp dry yeast, I have fast action dried yeast and easy bake yeast. What would be the equivalent measure pls

    • Wineamphora on January 13, 2019 at 9:25 am

      Re the comment about equivalent measure of 2 tsp dry yeast to fast action dried yeast or easy bake yeast, I am in the UK

    • Gemma Stafford on January 14, 2019 at 4:11 am

      Hi there,
      These yeasts are much the same thing, both will be fast action, and you would use in the same quantity as in a recipe. I suggest you sponge these, they are not instant, so will benefit from being sponged.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help,
      Gemma 🙂

  45. Czie on January 12, 2019 at 7:26 pm

    Hi Gemma,

    Is it possible to use active yeast? In My country I only have instant yeast and active yeast ( All purpose )

    • Gemma Stafford on January 13, 2019 at 3:25 am

      Hi there,
      Yes, you can use either.
      there are three main types of yeast:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast,Active dried yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      I hope this is of help to you,
      Gemma 🙂

      • Czie on January 13, 2019 at 11:07 pm

        Hi Gemma,
        Thanks for the information.
        One more question, once the dough has risen, Can i wrap in plastic cling film , store in airtight container and put in the freezer for later use? Can the dough last for a week?

        • Czie on January 14, 2019 at 12:08 am

          Sorry Gemma,
          I meant to stay once risen , store the freshly risen dough into an airtight container for later used.

          • Gemma Stafford on January 14, 2019 at 2:17 am

            Hi there,
            Generally when you store for later use you would knock it back after the first proofing, then store it, usually in the shape in which you wish to bake it. If it is pizza dough, then form it into balls, and refrigerate it for instance. It will continue to proof in the fridge, but really slowly, and it will develop almost a sourdough flavor too. If you freeze it it will stop it, so that you will need to proof it again when you defrost it.
            Your best teacher here will be experience, try it! make a sample, treat it in different ways, see what suits your need. Frozen dough is really handy but never the same as fresh.
            I hope this helps,
            Gemma 🙂

        • Gemma Stafford on January 14, 2019 at 2:31 am

          Think I covered this Czie.
          Best to make it, proof it, knock it back, then freeze it. Easier to do it already formed as you wish to bake it, then you need only to remove from the freezer, defrost, proof and bake.
          I hope this helps, try it!
          Gemma 🙂

          • Czie on January 16, 2019 at 12:59 am

            Hi Gemma,

            Thank you so much for the information. I have tried . I made it fresh then store the dough in the container and put inside the fridge.
            The second dough I wrapped with cling film and store in the fridge. The one with cling film seems to keep getting bigger… probably the active yeast I had tried. But overall…. all the dough works perfectly fine for pizza and cheesy bread.
            As for my cinnamon buns… it takes about 2hrs for it to rise…. but still taste good. The next day I reheat the cinnamon bun and it’s still good and soft….
            I can never thank you enough for sharing this recipe with us because my kids and husband are so happy everytime I made pizza , cheesy bread .
            I hope you can share with us sourdough bread.

            Thanks All the way from Brunei Darussalam

            • Gemma Stafford on January 16, 2019 at 4:45 am

              Hi there,
              How lovely to have you with us in Brunei Darussalam, the abode of peace!
              I am delighted these recipes are suiting your family. Yes, the dough will continue to expand/proof in the fridge, it is in fact fermenting, like a sourdough would. It will not really harm the dough, and for you the no knead methods may also be good. (https://www.biggerbolderbaking.com/?s=No+knead) these are trouble free, just time!
              Thank you for being in touch,
              Gemma 🙂



  46. Hajar on January 10, 2019 at 2:45 am

    Hi
    Is it possible to use whole wheat flour instead of white flour?

    • Gemma Stafford on January 11, 2019 at 10:14 am

      Hi there, yes if you want to do that i suggest using 1/2 whole wheat and 1/2 all-purpose flour. Let me know how you go!

  47. Jennisha on January 7, 2019 at 1:32 am

    I’m really looking forward to making this! I was wondering if I could replace the yogurt with anything else.

    • Gemma Stafford on January 7, 2019 at 10:29 am

      Yes, you can use sour cream or buttermilk.

  48. Jessica Wang on January 5, 2019 at 1:52 pm

    My kids can’t have dairy products. what substitutes I can use for milk and yogurt to achieve the same texture for the dough?

    • Gemma Stafford on January 7, 2019 at 11:21 am

      Hello, you can use coconut milk and coconut yogurt here. Almond milk will also work as well. Enjoy!

  49. Liyana on January 4, 2019 at 5:47 am

    I’ve tried over 15 pizza recipies- first time using yougurt egg and milk for pizza dough, I love it!!!! It really is crazy good! Can this be frozen?? Do you recommend freezing the dough or finished product

    • Gemma Stafford on January 4, 2019 at 3:16 pm

      Hi there, i am delighted to hear that, yes it freezes well!

  50. Sandi Finn on January 3, 2019 at 3:11 am

    Happy New Year, Gemma!! Would you give some tips on freezing the dough, please?
    Thanks!

    • Gemma Stafford on January 3, 2019 at 5:42 am

      Hi Sandi,

      Happy New Year!! Yes you can freeze the dough raw. Just put it in a plastic bag and label it. Don’t leave it in there for more than 4 weeks. However for best results the dough is used without freezing.

      Best,
      Gemma.

      • Sandi Finn on January 4, 2019 at 8:04 am

        Thanks! I doubt it will stay in the freezer more than 2 weeks!!!!

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