This is the recipe for my signature bake in GBBO Episiode 3. To my surprise my idea of a free-form flavoured loaf wasn’t quite what the judges had in mind, the fact that it is made up of 19 balls baked as one loaf. However, once it came out of the oven and the judges tasted it they were highly impressed. I used a traditional flavour combination, as I usually do, as it is a way of ensuring the flavours work well together. Then I add a twist – in this case the cheese and onion being used as a filling rather than kneaded into the dough.
Cheese & Onion Tear & Share Loaf
Makes 1 loaf
Ingredients
for the dough
- 450g white bread flour
- 1½ teaspoons salt
- 1 teaspoon sugar
- 6g (one sachet) fast-action dried yeast
- 300ml lukewarm water
- 2 tablespoons vegetable oil
for the filling and topping
- 1 medium onion, sliced
- 120g mature cheddar cheese, grated
Method
Make the dough: if making the dough by hand place the flour in a large bowl and stir in the yeast, salt and sugar. Pour in the oil and most of the water and mix with one hand or a wooden spoon to form a soft dough, adding more water if the dough is too dry or more flour if it is too wet (sticky). Leave to rest for 10 minutes, covered with cling film or a clean tea towel then knead the rested dough for about 5 minutes until it is smooth and elastic. Alternatively make the dough in a free-standing mixer with a dough hook, kneading for 5 minutes without resting. Place the dough into a large oiled bowl and cover with cling film, leave in a warm place until the dough has doubled in size.
Prepare the filling: heat the remaining oil in a pan over a low-medium heat and sweat the onion until soft but not coloured (about 10-15 minutes). Set aside to cool and grease a large baking tray with butter.
Shape the loaf: once doubled in size, knock back the dough and knead until smooth. Divide the dough into 19 even pieces, shape each into a circle with a 3” diameter and divide the onion and 50g cheese between them (about a teaspoon each of onion and cheese in each ball). Wrap the dough around the cheese and onion filling to form balls and arrange on the tray in a honeycomb structure (3, 4, 5, 4, then 3 balls per row), leaving an inch gap between each ball. Cover with a large up-turned roasting tin and leave in a warm place until doubled in size.
Bake the loaf: when the loaf is nearly ready, preheat the oven to 190°C (180°C fan). Once risen, sprinkle the loaf with remaining cheese and bake for about 25 minutes until risen and golden brown. Brush with oil then leave to cool completely on a wire rack.
September 8th, 2011 at 22:57
Hey Jae, elated to have found your blog via Mary’s site. I just wanted to say I have been insanely impressed by your cooking n baking skills on The Great British Bake Off, I turned 20 only a week back and (although I ADORE pottering about in the kitchen) I simply couldn’t dream of reaching the standard you have, and by this age already! Crazy! Both me and my Ma are rooting for you all the way and I cant wait to see what else you are going to be dreaming up in the coming episodes
Good luck!
Sasha
ps was given the recipe book for my birthday and this recipe is my next one to try, it looks absolutely divine
September 9th, 2011 at 18:52
Hi Sasha,
I’m so glad you stopped by and I thank you for those kind words. It’s been a whole lot of hard work (Typical response? Yes. True? Yes. Tehe) and I’m thankful I’ve been able to show my skills to myself if not all the lovely people (like you and your Ma) supoorting me.
Warm regards and happy baking!
Jason
September 13th, 2011 at 20:15
Jason! So glad I’ve found your blog! I’m a 28 year old kitchenphobic but you’ve encouraged me to get in there! Thank you : ) x
September 21st, 2011 at 01:32
Great news Sam – happy baking! =]
September 13th, 2011 at 20:15
I saw this on GBBO, really glad i’ve found the recipe =)
I was gutted you didn’t get further on GBBO, you were my favourite from week 1!
Subscribed to your blog now, so looking forward to more good recipes! Keep them coming!
Good luck with your future baking
Lottie x
September 21st, 2011 at 01:33
Thanks Lottie, I had a great time on show and grateful you’ve subscribed!
September 13th, 2011 at 21:18
Hey Jason,
You were my FAVORITE contestant from the get go on the GBBO, sad to see you go,
Mmmmmmmmm not sure if l want anymore of the shows now ur not in it boohoo, you made me laugh every time l watched you, it was gr8 to see you were being yourself & having lots of fun.
lt has been a fantastic opportunity 4 you, only age 19 & look at what you have done so far,
Love you always
Aunty Yvonne x
September 21st, 2011 at 01:33
Thanks Aunty – you can tell I had fun there right?
If it wasn’t for all the books you’ve bought me over the years! =]
September 14th, 2011 at 21:56
Thank you so much for putting this recipe on here as a pdf. I went looking for it as soon as I saw the episode, but couldn’t find it… It looks soooo tasty. Congrats on getting so far on the show and commiserations on not getting further. I hope that you DO carry on baking; you were my favourite and I was rooting for you. That brown down chicken pie looked AMAZING – I’ll be back for that recipe too.
Keep baking!
September 21st, 2011 at 01:35
Hi Zenia,
I hope you enjoy making it! (It’s in the Bake Off book actually).
Me stop baking? Never! lol
I think my Brown Down Chicken Pie may in fact find it’s way on here!
Jason
September 17th, 2011 at 09:22
Jas, Jason, Chefjae my handsome son, what can I say, I am soooooo proud of you. Remembering the first apple crumble you baked, mmmm yummy delicious haha!! little did I know you would accomplish so much ~GBBO, my son on TV wow!!!. You are an inspiration to others, a fabulous role model. Big hug I love you – your Mother xxx ;o)
September 21st, 2011 at 01:36
Thanks mum for showing love. Glad I made you proud!
September 22nd, 2011 at 23:53
Hi Jason
I found your blog yesterday having just watched (on bbc iplayer) with great indignation as you were sent home from the GBBO. I was incredibly cross; I desperately wanted you to win! I really hope this isn’t the last we see of your fabulous baking skills, you have a true talent and brought some wonderfully original ideas & brilliant flavour combinations to the competition… Plus of course your ever present smile! Good luck & keep baking x
September 30th, 2011 at 00:30
Hi Natalie,
Thanks for stopping by and leaving your wonderful comment. I was very sad to be booted off when I did but had such a great time while I was there! Stay tuned to the blog and I’ll keep you updated with what I do in the future.
All the best,
Jason =]
September 28th, 2011 at 21:14
I tried this bread last week and was so impressed that its went into my recipe journal as Jason’s super tasty tear and share bread! I’ve made it again since and it just seems to get better! It was actually the first bread I ever tried to make and my mum was very impressed! I took it into work as well and nearly lost my lunch! Thanks Jason! BTW I was devastated when you went out of GBBO! Still get annoyed when I think about it lol
September 30th, 2011 at 00:31
Hi Lesley,
That’s awesome, I’m glad it’s gone down so well =D Thanks for your support.
Happy baking!
Jason =]
October 11th, 2011 at 07:06
I was sad that you got eliminated, I thought you were fantastic.
Please please please put the recipe for your Brown Down Chicken Pie recipe here. I thought it was the best pie ever!
November 20th, 2011 at 12:57
Thanks Leanne! In the meantime I can send you the recipe, drop me an email to chefjae@hotmail.co.uk and I’ll send you it =D
November 19th, 2011 at 12:12
Made this last night!
it went down really well with my whole family and i realy enjoyed making it!
thank you for this amazing recipe!
November 20th, 2011 at 12:56
Aww that’s great Naomi, thanks for letting me know =]
November 21st, 2011 at 03:35
Jason, thank you so much for posting this recipe. It was one of the most delicious-looking things of the whole Bake-Off! I made this loaf tonight and the family loved it. I posted a pic on my blog:
http://kayray.org/2011/11/20/november-20-2011/
Thanks again, and happy baking!
November 28th, 2011 at 21:15
You’re very welcome Kara, I was so excited when I saw it on your blog it’s a great feeling seeing someone bake one of my recipes =] Thanks!!
February 6th, 2012 at 16:04
Hi Jae
Made this yesterday…OMG. Best bread I’ve ever tasted. The wife loved it.
Will definitely be making this again and will continue to read your blog now I’ve found it.
February 13th, 2012 at 09:23
Hi Jae!
I bought the GBBO book a few weeks ago and finally broke it out yesterday – yours was the first recipe I made, and of the 19 rolls, I only ended up with 3! My partner ate the entire rest of the loaf!!
To say it was a hit is a massive understatement – he’s already wondering when I’ll make it again
Thanks so much for a fab recipe!!
July 4th, 2012 at 20:26
I’ve just made your cheese and onion tear and share loaf. It worked brilliantly, looked fabulous and tasted great. Thanks, Will certainly make again. Would be perfect for a party.
Just a word of warning for home kitchens- this loaf wouldn’t fit even on my biggest baking tray and I made it into two smaller loaves instead!
Looking forward to trying out other recipes from you blog.
November 4th, 2012 at 23:42
I’m so pleased you enjoyed it, let me know what else you make =]
October 4th, 2012 at 20:31
[...] Cheese and onion is a classic combo and this recipe is very slightly adapted from the version that Jason made in the second series of the [...]
January 13th, 2013 at 14:36
As I’m not a fan of cheese and onion, I made my tear and share loaf with cheese and tomato with a little basil on top and it came out perfect! This is a really good blog, I always come here first.