Crazy Dough
User Reviews
4.6
Crazy Dough
Description
Crazy Dough begins by activating yeast in warm milk with sugar, producing a foamy, aerated mixture. Combined with all-purpose flour, baking powder, and salt, as well as yogurt and egg, the dough becomes loose and sticky. After gentle kneading, proofing the dough for two hours allows it to nearly double in size, indicating that the yeast is active and the dough is ready for shaping. The yogurt and egg enrich the dough, resulting in a tender texture and subtle tang.
The flexibility of Crazy Dough lets it be adapted into numerous baked goods, such as cheesy loaves, pizza, naan bread, or stuffed rolls, offering a base that can be flavored or filled according to preference. Its soft and elastic properties support both flatbread and enriched bread shapes.
If omitting the egg, simply add a bit more milk to maintain moisture. Adjusting hydration with small amounts of flour or water ensures the dough consistency remains manageable. This dough requires proofing in a warm, covered environment to encourage rising and develop flavor and texture.
Ingredients
- 1/2 cup milk
- 1 teaspoon sugar
- 2 teaspoons active dry yeast needs sponging
- 3 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 3/4 cup PLAIN yogurt
- 1 egg whole
Notes
- Omitting the egg is possible; add a little extra milk to maintain dough moisture.
- Adjust dough consistency with small amounts of flour or water to achieve a soft but manageable texture.
- Proof the dough in a warm spot covered with cling wrap and a tea towel for best rising results.
User Reviews
Overall Rating
4.6
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