4.6 from 552 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
 

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!

Course: Breakfast, Dinner, Lunch
Cuisine: American
Author: adapted from kitchennostalgia.com
Ingredients
  • 1/2 cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons Active dry yeast - needs sponging*
  • 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.
  11. * If you are using Instant Yeast then you use 1/2 of the amount indicated.

    *Sponging means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to body 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.

Recipe Notes

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