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Call Me PMc

Cooking. Creating. Sharing

Crazy Bread: Master Dough for Everything

Jan.posted by Paula 34 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Crazy Bread: Master Dough for Everything is a basic yeast dough that can be made into many different recipes. With no kneading and no machine, this magic dough is great for any recipe that starts with yeast dough.

 

Master Dough for Everything

Crazy Bread: Master Dough for Everything

This all-purpose dough and the versatile dough can be used for a variety of different items: Cheesy loaf, pizza, naan bread, savory stuffed roll, cinnamon rolls, pretzels, cheese breadsticks, focaccia, doughnuts, calzones, and dinner rolls.

This recipe yields: 2 thin pizzas or 1 thick crust pizza, 1 focaccia bread loaf, 1 cheese breadstick, 8 to 10 cinnamon rolls or pretzels, or 10 to 12 dinner rolls.

You can also keep it in your fridge for up to 3 days.

To Make rolls or bread

Divide the dough into 12 rolls and place them in your muffin tin. Likewise, for a loaf of bread simply place the dough into your loaf pan. You can bake one large loaf or 2 smaller ones depending on your loaf pan size. (Loaf pans aren’t a standard size.) 

Place the dough in a draft-free, warm places like your oven or microwave. Allow the dough to rise for 45 to 60 minutes depending on the temperature in your house. You don’t want them to double in size but rise about half their size.

You can brush the top with melted butter if you wish.

Bake rolls at 375°F for 12 to 18 minutes.

Bake bread at 350°F for approximately 30 minutes. Again the length of time it takes to bake will depend on the size of your bread.

To Make Naan Bread

Divide this basic Crazy Bread: Master Dough for Everything into small balls about double the size you would use for a dinner roll. On a floured surface, roll the balls flat using a rolling pin. Heat a grill pan or large pan to medium-high. Butter the pan and cook the bread for about 3 minutes per side using tongs to turn. The key is to cover the bread with a large metal bowl while it cooks on each side. This creates steam which causes bubbly in the bread.

Master Dough for Everything

To Make Pretzels

Use the exact same process as with my From-Scratch Soft Pretzels beginning at Step 5.

To Make Pizza

This recipe will make two large thin-crust pizzas or one thick-crust pizza. Simply roll out the crust to the size and thickness you want, add your sauce and toppings, and bake. At 450 degrees you’ll bake the crust for 9 to 12 minutes or until the crust has risen slightly, it’s brown, and the cheese is melted.

For topping ideas you can use any of these recipes.

  1. Two Pesto Chicken Pizza
  2. Ranch Sauce Pizza with Chicken and Bacon
  3. Caramelized Onion Butternut Squash Pesto Pizza

To Make Cheese Bread Sticks

Form round or rectangle bread about 1/2 inch thick. Brush with olive oil, sprinkle on garlic and a generous amount of mozzarella cheese. Cook at 450 degrees for 9 to 12 minutes.

Master dough

Another good bread recipe that you’ll enjoy is Irish Brown Soda Bread.

Crazy Bread Master dough for Everything

Crazy Bread: Master dough for Everything

Crazy Bread: Master Dough for Everything is a basic yeast dough that can be made into many different recipes. No kneading and no machine, this magic dough is great for any recipe that starts with a yeast dough.
Author: Paula
5 from 13 votes
Print Pin Rate

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Prep Time: 19 minutes
Cook Time: 1 minute
proof time: 1 hour 30 minutes
Servings: 1 batch

Ingredients

  • 1/2 cup milk between 120 and 130 degrees F
  • 1 teaspoon granulated sugar
  • 2 teaspoons active dry yeast or instant yeast
  • 3 and 1/3 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 3/4 cup plain yogurt
  • 1 large egg beaten

Instructions

  • In a small bowl stir together the lukewarm milk, sugar, and yeast. Let this mixture stand for 10 to 15 minutes until yeast activates and becomes bubbly.
  • In a large bowl combine the flour, baking powder, and salt.
  • In another small bowl mix the yogurt and the egg. Stir to combine.
  • 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. If the dough is too dry, add more milk or water. If it is too soft, add just more flour.
  • Gently knead the dough together until it forms a rough ball.
  • Cover the dough with plastic wrap and place in a warm spot like your oven or microwave to rise for 2 hours.
  • Your dough is ready to make the bread of your choice once it has doubled in size. 
  • Refrigerate up to 3 days.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 1806kcal | Carbohydrates: 340g | Protein: 60g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 247mg | Sodium: 3719mg | Potassium: 1576mg | Fiber: 11g | Sugar: 20g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 714mg | Iron: 21mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« Instant Banana Pudding Dessert Dip
OVEN BAKED BACON WRAPPED CHICKEN BITES »

Comments

  1. Phyllis J Treat says

    01.31.23 at 11:33 am

    5 stars
    Easy to assemble, has a wonderful flavor.

    Reply
  2. Francisca says

    11.29.22 at 5:10 pm

    Temperature for baking the bread?

    Reply
    • Paula says

      11.30.22 at 12:35 pm

      I would bake at 375

      Reply
      • Kerry says

        01.11.23 at 10:31 pm

        5 stars
        Paula, what does pmc Stan for? I really excited to use this recipe!!😁 : Kerry

        Reply
        • Paula says

          01.14.23 at 10:22 am

          Thanks for asking. It’s just my initials before I was married. My maiden name is McTune so that’s where the ‘Mc’ comes from. I used to sign my initials at work when I was in college PMc. So coworkers started calling me PMc (like ‘pea mac’, not the letters p m c) and it literally spread to everyone I knew calling me that. So all my college friends call me that even now.

          Reply
  3. Gaye Hancock says

    11.25.22 at 12:17 pm

    Can you use bread flour?

    Reply
    • Paula says

      11.25.22 at 3:44 pm

      I have not tested it with bread flour.

      Reply
  4. Barbara says

    11.10.22 at 10:19 pm

    Do you allow this dough to proof twice?
    If I make the rolls do I let them rise again for a short time?

    Reply
    • Paula says

      11.11.22 at 9:44 am

      Yes ma’am, I do.

      Reply
  5. Debbie says

    11.06.22 at 12:04 am

    This dough was a delight to use.i made rolls stuffed with cabbage and ground turkey. The roll was so soft and delicious! My husband really liked them also. I think the yogurt makes the dough. Can’t wait to try it again for Thanksgiving rolls.

    Reply
  6. Karolyn says

    10.29.22 at 10:47 am

    Can you shape the dough for rolls and freeze to bake later?

    Reply
    • Paula says

      10.29.22 at 12:17 pm

      Yes, that’s a great idea!

      Reply
  7. Shareen says

    10.07.22 at 3:36 am

    How do I go about refrigerating the dough. Also steps to make it after refrigeration.
    Thank you

    Reply
    • Paula says

      10.07.22 at 12:36 pm

      When I refrigerate the dough, I leave it in the bowl that it was in while proofing, cover it with plastic wrap, and refrigerate it. When you’re ready to use it, take it out and allow it to come to room temp then roll it out and use it for whatever recipe you’re making.

      Reply
  8. Nancy Airhart says

    10.05.22 at 2:43 am

    Yhere us no baking instructions fir a loaf if bread???

    Reply
    • Paula says

      10.07.22 at 12:49 pm

      I updated it.

      Reply
  9. TW says

    10.01.22 at 12:05 pm

    Is the temperature for the milk right? I’ve baked many times and always thought the best temperature for the liquid to proof the yeast should be between 77-100 degrees.

    Reply
    • Paula says

      10.01.22 at 3:51 pm

      I got it off the package of yeast.

      Reply
  10. Lori says

    09.30.22 at 8:49 am

    What else can be used instead of yogurt and sour cream for this recipe

    Reply
  11. Cindy Kalbes says

    08.06.22 at 6:30 pm

    I love this bread. I use my bread machine on the dough mode. It works perfectly.

    Reply
  12. Donna Driver says

    07.05.22 at 8:43 am

    I really like to try this bread and it looks really interesting and I was wondering can you use a dough hook on a KitchenAid?

    Reply
    • Paula says

      07.05.22 at 8:54 am

      Yes, you can. That’s actually what I have.

      Reply
  13. Joi says

    06.18.19 at 7:52 pm

    I made this dough today for gluten free. I used Bob’s Red Meal for the flour. I followed the direction. The yeast proofed. ( I made regular bread often, so not lack of knowledge). But, this dough never did any kind of raising. Even when I made rolls and put them in the oven. They baked but never did ruse. Is that normal? I struggle with GF recipes because they never rise. Any suggestions.

    Reply
    • Paula says

      12.03.19 at 1:02 pm

      I have never had any success using gluten free flour.

      Reply
  14. 76 year old novice !! says

    03.01.19 at 2:41 pm

    Can I use sour cream instead of yogurt ? I think this will be a good “all around” dough recipe thankyou, happy baking !

    Reply
    • Paula says

      03.03.19 at 9:10 pm

      yes you can

      Reply
  15. Genie says

    01.22.19 at 12:54 pm

    Could you make this in the bread machine?

    Reply
    • Paula says

      03.22.19 at 12:43 pm

      Probably, but I’ve never used a bread machine so I have not recommendations or tips for it.

      Reply
  16. Diane says

    01.21.19 at 6:12 am

    How do you make the foccacia bread from this recipe

    Reply
    • Paula says

      12.03.19 at 10:05 am

      1 batch crazy dough
      1/4 cup olive oil
      1/4 cup black pitted olives, rough chopped
      1/4 cup sun-dried tomatoes in oil, rough chopped
      1 teaspoon rosemary leaves, chopped
      salt and pepper to taste
      After your crazy dough has proofed about 1 hour punch down the dough and transfer to a lightly floured surface. Using a rolling pin or your hands gently flatten and stretch the dough into an 8 x 12 inch square
      Transfer to a baking pan lined with baking paper. Leave to prove in a warm kitchen for about 15-20 minutes or until dough starts to rise.
      Using your fingers, poke the unbaked dough to create dents in the top. Drizzle focaccia with olive oil, sprinkle with olives, sun-dried tomatoes, sea salt, pepper and rosemary. Bake in preheated 425 F oven for about 20 minutes.
      Drizzle with some more olive oil and serve.

      Reply
  17. Pat Zmeskal says

    01.17.19 at 8:19 am

    Where can I find the recipe for the crazy bread dough?

    Reply
    • Paula says

      01.18.19 at 11:54 am

      You’re on the right page. Scroll up from where you left this comment

      Reply
    • Diane says

      06.27.22 at 9:03 pm

      How can I find the recipe for the crazy bread?

      Reply
      • Paula says

        06.28.22 at 12:35 pm

        Diane, scroll up from this comment to the gray recipe card and that’s the recipe.

        Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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