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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:


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

4.44 from 279 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
Author: adapted from
  • 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*
  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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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Melinda Hodge on September 11, 2019 at 2:20 pm

    Thanks, Gemma, for this fantastic bread recipe. Absolutely the best homemade bread we’ve ever had!

    • Gemma Stafford on September 12, 2019 at 5:12 am

      Melinda, I am delighted to hear this, truly a happy dance here <3
      Gemma 🙂

  2. Miriam on September 8, 2019 at 11:32 pm

    Hi Gemma,

    I’m a big fan of your crazy recipe series. Will this recipe work if I halve it. Im just starting to bake bread and would like to start small.

    • Gemma Stafford on September 9, 2019 at 7:37 am

      Hi Miriam. Yes,you can make only half of the recipe. But if it’s your first time, I would suggest following the whole recipe first and then learn from there. If you halve the recipe, just make sure you halve every ingredient accordingly.

  3. zettedelrosario on September 8, 2019 at 10:58 pm

    Im beginning to learn baking studieng where to fined the ingredience and taking away my fear of what if …. As i continuesly watching you on the web and you tube im gainning confidence that i will try this and i will send the pictures to you …. Thank you so much … This is very helpful to me ….

    • Gemma Stafford on September 9, 2019 at 7:39 am

      I am delighted that you are learning how to bake using my recipes. If you have any questions, just send them over and I will do my best to answer them. Keep at it and good luck!

  4. Jessica L Roney on September 7, 2019 at 7:31 am

    Gemma can I use almond flour in this recipe?

    • Gemma Stafford on September 7, 2019 at 8:44 am

      You can substitute flour with almond flour, but know that almond flour requires more egg as binder. So you will have to alter the recipe to achieve the best results.

  5. Cass on August 28, 2019 at 11:40 am

    Hi Gemma, I have a question about the Crazy Bread recipe, When it comes to the yogurt . Can I use Plain Greek yogurt or do I need to use plain yogurt?

    • Gemma Stafford on August 28, 2019 at 4:25 pm

      Plain greek yogurt will work. Happy baking! Gemma ?

  6. Valerie Sultan on August 27, 2019 at 3:38 pm

    So I was doing two doughs at the same time, this crazy dough Wich I have done tons of times and the English muffin dough so, I made then and cover them and had to do a lot of things and did not Came back until the night to put both in Frieda for tomorrow, I thought they where ok because the English muffin one needed long time as a difference to the crazy dough 2 h so my question is it smells this time very strong and acid like did I make it go bad? , what happen?

    • Gemma Stafford on August 28, 2019 at 1:03 am

      Hi Valerie,
      I am happy that you are busy baking!
      The long process of making no-knead involves the fermentation of the dough, almost a ‘beery’ smell, it is the souring of the dough and is what you aim for in sourdough bread.
      Depending on how warm your room is for the first of the proofing the dough will develop a stronger flavor the longer it remains at warm room temperature. It does continue to proof in the fridge too, though more slowly and the sour flavor is not so well developed in this time.
      So, you dod not do anything wrong, I suggest you carry on and bake, and then you can compare the difference. I think you will like the added flavor, but if not then you can proof at lower/fridge temperature next time round.
      Gemma 🙂

      • Valerie on August 28, 2019 at 5:11 am

        Ok so all I did was become like sour dough I was worried because I did bake them and try them but was afraid it gone bad because it even smelled sour strong while baking

  7. Odriya vilcinia on August 27, 2019 at 8:01 am

    i have noticed that you use vegetable or sunflower oil is it ok if i use olive oil

    • Gemma Stafford on August 28, 2019 at 1:21 am

      Hi there,
      yes! why not. This matters most where the flavor of the oil may come through in a delicate bake,
      Gemma 🙂

  8. Stacy Joura on August 22, 2019 at 11:51 am

    Hi, Gemma! I’ve noticed that you use butter instead of vegetable shortening in your recipes. Does butter give a superior result?

    • Gemma Stafford on August 23, 2019 at 9:21 am

      Butter is better. But you can use vegetable shortening as a substitute if that’s what’s available. Note that there would be a change in taste for sure.

  9. Lizeroux on August 6, 2019 at 3:13 am

    I trust that you are well.

    Thank you for your recipes ! Your sight have become my go-to place whenever I want to bake? so much fun to play around with.

    I would like to know if I will be able to use instant yeast instead of dry yeast.

    Thank you in advance:)

    • Gemma Stafford on August 6, 2019 at 3:24 am

      Hi there,
      sure you can. There are two types of this.
      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. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      I hope this is of help,
      Gemma 🙂

    • Lizeroux on August 6, 2019 at 3:25 am

      I found my answer on previous comments. My apologies for not checking that first.

  10. Tomer on August 5, 2019 at 8:18 am

    Hey Gemma,
    Amazing recipe, yet again ?

    Can I make bagels out of this dough? If so, any suggestions on how?


    • Gemma Stafford on August 6, 2019 at 5:23 am

      Hi there,
      bagels are generally made from a fermented dough. You can do it with this easy, no-knead recipe ( you can omit the olive oil too, or not, whichever you choose.
      Leave the dough at least overnight, or longer, well covered and refrigerated. It will continue to ferment/proof in the fridge. When you wish to make the bagels then shape and proceed as per the instruction here ( and there you go!
      I hope this helps, and that you do it, let us know!
      Gemma 🙂

    • RF74 on August 20, 2019 at 2:27 am

      Hi Gemma! I made one crazy dough. 1/3 was made into coconut bread and 2/3 was cheese bread. For the coconut bread, I mixed up 30g of melted butter, 30g of unsweetened coconut and 30g of sugar, then assembled it like a cinnamon roll log them two ends twisted together. For the cheese bread, I followed yours. They tuned out ammmmmmazing! The coconut bread tastes just like what my mom used to buy me. The cheese bread has very crispy burnt cheese crust. Golden brown top. Another successful happy dinner from your recipes! Millions of hugs from our ohana to yours!

      • Gemma Stafford on August 20, 2019 at 5:11 am

        Hi Rachel,
        thank you once again for this great review, I have nothing to add! I saw your photos, fab!
        I appreciate your kind support, other bold bakers will benefit too, many thanks,
        Gemma 🙂

  11. Bayan on August 3, 2019 at 6:05 am

    Hey Gemma,
    I was wondering if I could use this recipe to make toast bread and then slice it to make french toast
    Thanks ?

    • Gemma Stafford on August 3, 2019 at 6:00 pm


      Yes absolutely you can do that. I do it all the time.


  12. Brenda L. DeShurley on July 29, 2019 at 1:43 pm

    I made this yesterday, and made Naan out of it. What a great recipe! It handles so well- rolls out like a dream. I will definitely call this my new go to! Thanks Gemma!

    • Gemma Stafford on July 29, 2019 at 3:55 pm

      Hi Brenda,

      Love to hear that!! This is a really popular recipe and for good reason.


  13. Lisa M Altemose on July 26, 2019 at 9:22 pm

    Hi Gemma!
    You’re always my go-to for new recipes to try! They’re always so simple yet the results are always amazing!
    I’ve been making home-made bread for 30 years or more, but due to a stroke, I have a hard time remembering recipes for different types of dough. I THANK YOU so much for such a simple, easy to remember, crazy-versatile recipe! I have one question about this one, though: If I substitute buttermilk (which I can now make as needed instead of buy, thanks to you!) for the yogurt, is it still the same amount? Would it be better to measure the buttermilk by volume or weight? Thanks again!

    • Gemma Stafford on July 29, 2019 at 3:06 pm

      I’m thrilled to hear that, Lisa! Thanks for trying this out and letting me know.

      So the yogurt in this recipe needs to be subbed for an ingredient of the same thickness so sour cream (also an acid) would be a more appropriate sub. Buttermilk might be too thin and runny.

      Hope this makes sense!

  14. Tahira Akhtar on July 24, 2019 at 3:55 am

    I really want to try this recipe I think its genius I hope I can figure out the liquid difference with my flour. Wish me luck.

    • Gemma Stafford on July 24, 2019 at 2:49 pm

      It really is about practice. No two bags of flour are exactly the same. You will be grand knowing for a fact that all flours are not the same. Hold off on adding the liquids until the dough reaches the same consistency as mine. Gemma ?

  15. Gee on July 18, 2019 at 9:23 pm

    Hi Gemma,

    If I use a gluten free flour should I be adding xanthum gum or will the dough turn out fine on its own? And do I have to use dairy-free yogurt, or is there another possible dairy-free substitute?

    • Gemma Stafford on July 21, 2019 at 5:18 pm


      You know I haven’t tried this recipe with gluten free flour so I can’t say for sure. Substituting gluten free flour is always little risky as it doesn’t always yield the exact same results as mine did.

      If you do try it maybe best to add the gum to help the flour.


  16. Karla on July 9, 2019 at 5:12 am

    Hi Gemma,

    How about using bread flour or half bread flour/half all purpose? Will the amount of other ingredients change? Thank you!

    • Gemma Stafford on July 11, 2019 at 2:18 am

      Hi Karla,
      this is a good question!
      All-purpose flour is white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of between 9% -11.5% though it can be higher. % Gluten is described as protein on flour packs. If you have just one flour in your kitchen have this one. You can lower the gluten by removing some of the flour from the recipe and adding cornstarch/cornflour in its place. You can increase the gluten too by adding vital wheat, or blending strong and plain flour as you suggest here.
      First, though check the panel on the pack, the gluten is expressed as protein, if it is 11.5% on your plain flour then there will be no need to add the bread flour, under that, go for it!
      Gemma 🙂
      Bread Flour/Strong Flour is a high gluten flour which contains about 12% – 13% protein, and it is, of course, best for bread.
      Flour in different places behaves in different ways, just to complicate the matter further, 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, 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. Easier to add more than take some out.

  17. RF74 on July 4, 2019 at 2:05 pm

    I made matcha and adzuki bean bread which surprised me. It used to be difficult but this recipe gave me confidence. It was crunchy outside soft inside while fresh. Tastes more flavorful when it cools down. The spongy texture always bounces back. Thank you so much, Gemma!

    • Gemma Stafford on July 5, 2019 at 4:49 am

      I saw your photos too, thank you so much for submitting these, it is a great help for other bold bakers.
      Well done you, you are learning by doing, the best way!
      Gemma 🙂

  18. Suggested Resource site on June 27, 2019 at 10:16 am

    I simply wanted to say thanks again. I’m not certain the things I would’ve carried out in the absence of these points provided by you regarding such field. It was before a real daunting difficulty in my view, nevertheless considering the very skilled style you treated the issue took me to jump with fulfillment. Extremely grateful for the advice and then expect you comprehend what a great job that you’re putting in training the rest all through your site. Most likely you’ve never met all of us.

    • Gemma Stafford on June 29, 2019 at 1:04 pm

      I’m thrilled to hear that!! Thanks for trying it out and for your lovely message.


  19. Rose Morales on June 21, 2019 at 11:58 am

    Hi Gemma,
    Thank you for the amazing recipe. I would like to know if I will use instant yeast what do i need to do? Is it the same measurement of a dried yeast?
    Thank you.

    • Gemma Stafford on June 23, 2019 at 8:55 am

      Hi Rose! Yes you can definitely use instant yeast in this recipe. Use 3/4 of the amount to substitute. As instant yeast does not require sponging, you can add this directly to the flour, proceed to mix and knead then proof. Hope this answers your question!

      Gemma ?

  20. Amy on June 18, 2019 at 6:27 pm

    Hi Gemma,

    Was just wondering if I can use low fat milk in this recipe, and would brushing the dough with olive oil instead of butter work as well?


    • Gemma Stafford on June 19, 2019 at 3:28 am

      Hi Amy,
      the difference between low-fat (1- 2% fat) milk and full-fat (3.5%) milk is little enough and for this type of recipe will make no appreciable difference.
      I hope you enjoy this bake,
      Gemma 🙂

  21. Tunga on June 17, 2019 at 10:35 pm

    Hi Gemma

    Love your recipes. I have always wondered if we can use the same recipe in microwave as well. How to convert to microwave cooking itme? What is the difference between oven and microwave in terms of baking?

    Thanks in advance 🙂

    • Gemma Stafford on June 18, 2019 at 2:08 am

      Hi there,
      yeast baking does not do well in the microwave. Funny enough, the very lowest setting can be used to proof dough, though I would only use it in the coldest conditions. The joy of bread baking is in taking a golden loaf from a hot oven, the heat adds to the color and the flavor. That is not to say that you could not try it, but the way a microwave distributes heat will not be so good for this type of bake,
      Gemma 🙂

  22. Nothing on June 13, 2019 at 12:23 pm

    Hi, Could I use crazy dough for making baked donuts? Or do I have to use the specific donut recipe? Thank you.

    • Gemma Stafford on June 13, 2019 at 4:16 pm

      Yes, this is basic bread dough and will work well for donuts. See too this one, which can be baked or fried ( This is a really useful dough to try, so versatile and so many recipes for this here on my website too. I hope this is of help. Gemma ?

  23. Victoria Alice on June 13, 2019 at 5:23 am

    Hi. Can I use the same recipe using white whole wheat flour? Do you alway need to activate the yeast? I have never seen it written in recipes from where I live, but it always says so in the american ones…

    • Gemma Stafford on June 13, 2019 at 8:22 am

      Hi Victoria! You can use white whole wheat flour, but note that this will not behave the same way as an all purpose flour. As this is whole wheat, it will require a different level of moisture. As well as will ferment faster as this type of flour includes the bran, germ and all.

      The yeast will require activation if you do not use an instant yeast. Fresh yeast and dry active yeast will need to be activated with a little lukewarm water and/or sugar

  24. Dolores Marquez on June 12, 2019 at 4:47 pm

    Love your recipes .

    • Gemma Stafford on June 12, 2019 at 8:07 pm

      Thanks so much Dolores 🙂


    • Gemma Stafford on June 12, 2019 at 8:07 pm

      Thanks so much 🙂

  25. BushraFatima on June 12, 2019 at 2:13 pm

    Hi there Gemma …
    Thank you for sharing your recipes with all tips and tricks …. It helps alot …
    I wanted to ask that can all purpose flour be sustituted with whole wheat flour …
    And can we use baking powder and baking soda in susbstition to yeast ….

    • Gemma Stafford on June 12, 2019 at 2:54 pm

      Hi Bushra! Thanks for the kind words. You can use whole wheat flour instead of all purpose flour, but the results will be different. Whole wheat flour behaves differently. Case in point, it absorbs moisture differently. So you might need to add a little more liquid. The texture will also be different, usually denser. As for replacing yeast with baking powder and soda, in this recipe, you would need both the yeast and the baking powder for it to work. Yeast not only provides rise, but also flavor to the dough. Hope this answers your question. Gemma ?

  26. Cassandra Carter on June 8, 2019 at 5:17 pm

    Hi Gemma,
    I’m a huge fan of your website!
    I am just wondering, when you freeze the dough or leave it in the fridge after the first proofing stage, when you want to use it again, Do you leave it out to get to room temp before?
    Thanks again for all your tips, tricks and amazing recipes 🙂

    • Gemma Stafford on June 9, 2019 at 7:50 am

      Hi Cassandra,
      yes! first proofing, then chilling or freezing. When you take it out of the fridge or freezer you have to proof it again, though it will continue to ferment in the fridge.
      If it has been shaped for baking before freezing or chilling, then this is quick. Shaping it will also help to warm it and wake it up.
      I hope this helps,
      Gemma 🙂

  27. A on June 7, 2019 at 8:43 pm

    Can I half this recipe? So do i half all of the ingredients?

    • Gemma Stafford on June 8, 2019 at 12:24 pm

      Hi there,
      when you increase or reduce a recipe you should write it out in full, then adjust each ingredient as you go, this is important as it is easy to miss one, and believe me, I have been there!
      Other than that, the liquids are important, just add as much as is needed to bring the dough together in a clean ball. It is difficult to be specific about this as flours vary so much.
      I hope this helps,
      Gemma 🙂

  28. Hareem on June 6, 2019 at 4:00 am

    Hi Gemma! I did not cook or bake previously but after watching your videos, I became so motivated that i started cooking and baking. Thankyou for making things easy for us! 🙂
    I have a question.
    Can this crazy dough be used to make doughnuts?

    • Gemma Stafford on June 8, 2019 at 3:01 am

      Hi Hareem,
      that is so good to hear, that is why I try to keep things simple, thank you for your kind words.
      Yes, this is basic bread dough and will work well for donuts. See too this one, which can be baked or fried ( This is a really useful dough to try, so versatile and so many recipes for this here on my website too.
      I hope this is of help,
      Gemma 🙂

  29. AB on June 2, 2019 at 5:04 am

    how do I sub the instant yeast with fresh yeast in terms of quantity?

    • Gemma Stafford on June 3, 2019 at 5:11 am

      Hi there,
      the general rule is you will use twice the amount of fresh yeast as the dried yeast stated in the recipe.
      That means if the recipe says 1 teaspoon of dried yeast (5g) then you will use 10g of fresh yeast.
      Fresh or Compressed Yeast: This 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. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need 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.
      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.

  30. Ada on May 29, 2019 at 1:06 pm

    Hi Gemma,

    Thank you for sharing this great dough Recipe, just wonder is there any substitute of the Yogurt?

    and if I like to freeze the Dough, should I mixed in my ingredients before I freeze?

    • Gemma Stafford on May 30, 2019 at 1:30 am

      Hi Ada,

      Yes you can use sour cream either. Yes you can freeze this dough but honestly for best results it should be used straight away.


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