Cheese, onion and herb loaf

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This loaf was the fastest dish that I've prepared to disappear as a Big Green Egg demo. All the comments from the cafe were that it was marvellous and could they buy a loaf. Well maybe we'll start selling them at the Gog Magog Hills Farm but until then you can make your own with this easy recipe. You can even make it in the oven but it is better on the Egg.


  • 1 batch of my basic bread dough
  • 100 grams grated cheddar cheese
  • 1 onion, chopped finely
  • 1 tablespoon Italian mixed herbs
  • 1 egg, beaten


  1. After proving the dough for the first time, knock it back and stretch out.
  2. Add the chopped onion, cheese and herbs to the centre of the dough.
  3. Fold the dough over to seal in the added ingredients.
  4. Now start kneading again. Some of the onions, cheese and herbs may fall out. Just put them back into the loaf and carry on kneading. You wan to get all the added ingredients spread evenly through the dough.
  5. Shape the dough into a ball and place either on a baking tray small enough to fit on your Big Green Egg baking stone, or onto a baking tray dusted with semolina. The semolina will allow you to slide the loaf off the baking tray directly onto the baking stone.
  6. Cover with a tea towel and allow to prove, it should double in size.
  7. Once proved egg wash your loaf, be gentle. 
  8. Cook in the Big Green Egg at 220C for 30 to 35 minutes. The loaf should be golden but take care not to burn the base. (In an oven cook this loaf at 200C).
  9. Remove using your pizza peel and place on a cooling rack. Allow to cool thoroughly.

Big Green Egg setup

I've found the best setup is to us the plate setter feet up with the stainless steel grid resting on the feet. I then place the baking stone on the stainless steel grid. Doing this I find you avoid direct heat transfer from the plate setter to the baking stone which could get it too hot and result in the bottom of your loaf burning. 

Try to bring the Egg up to 220C, avoiding getting the ceramic baking stone hotter than this as it will take a while to cool.  

Let me know how you get on with this loaf. Everyone who has tried it has loved it as far as I know. It keeps really well too due to the oil in the cheese as it melts.

© Nic Williams 2014