THE Crazy Dough for Everything
This fun (and crazy, because it is!) recipe for crazy dough is really quite an old one that has been renamed to be called Crazy Dough for Everything, and that might well be a much more appropriate and better name than its former name, Universal Dough (that is one ugly name). But any way that you call it, this dough rises like mad, and if you live in a warm climate, you might even actually be able to see the rise occur. As our blogger and recipe creator reminds us, if you do decide to make up this dough, be absolutely sure to (at the very least) double bag the dough because the first bag could easily pop. This explosion occurs from the combination of quick leavening agents (both the baking powder and baking soda are fast rising agents) as well as the yeast (the yeast is a slower acting leavening agent, but it still rises inexorably). So be prepared for a continual and unstoppable rising action when you put this dough together.
Still, this dough is really easy to make (and a lot of fun to make, so get the kids to help), and when it sits in the fridge, the crazy dough will age at least a little bit. That just means that the flavor will develop and become a bit riper than when you first mix it together. The suggestion that the recipe creator on the web site gives is to keep the crazy dough in the fridge for no more than three days. That is probably a good idea. So if you have made the entire batch up at once, consider freezing one half of the crazy dough right away, and save it for another time. You can easily take it out of the fridge and have the crazy dough thaw out over night any time you might want to make some thing from it.
And you can bake a lot of great things from this recipe. Really, you can bake just about any thing with this dough, whether you use it up while the dough sits in the fridge, or whether you freeze the crazy dough and pull it out as much as one month later (which is really about how long the crazy dough will keep in the freezer). You could make sweets such as cinnamon rolls, or yeast cakes, or make loaves of bread (just shape them up and let them rise) or use the crazy dough for buns or pizza dough. This method creates a very simple and versatile dough. Make some up and freeze part of it. Try the crazy dough first fresh and then try the crazy dough thawed from a frozen state so you can see how they differ in rising action. But both will still be great. So be sure to try it soon, and even get the family in on it. The kids will be fascinated to see just how much this crazy dough can and will rise up. The project can also be a great science lesson, and the crazy dough will always produce a great treat to eat. So every one gets two lessons in one, with the making of this crazy dough in to a delicious snack, and seeing just what happens when you put a lot of leavening agents, of two different kinds, together in a single recipe. Enjoy this great snack and project soon with your family.
Nutrition Facts for: Crazy Dough for Everything from Kitchen Nostalgia
Ingredients: Milk, sugar, yeast, all-purpose flour, baking powder, salt, yogurt, eggs.
* Percentages (%) are based on a 2000 calorie diet* Per RECIPE which will make about 4 pounds dough (1.8 kg) Calories 4425, Calories from Fat 285, Total Fat 31.7g 49%, Saturated Fat 11.4g 57%, Cholesterol 369mg 123%, Sodium 7540mg 314%, Potassium 5287mg 151%, Carbohydrates 846.7g 282%, Dietary, Fiber 44.1g 176%, Sugars 47.7g, Protein 173.5g, Vitamin A 13%, Vitamin C 5%, Calcium 185%, Iron 349%
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