Bread on a stick

Makes 20 skewers

  • Bread dough (go to the recipe)
  • Smoked paprika
  • 100g pecorino, grated
  • 20 skewers
  • 1 egg



  1. Make the bread dough (go to the recipe).
  2. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk. (about 1 hour).
  3. Knock back the dough and knead again to make sure all air is knocked out.
  4. Shape 20 thin sausages and then press each one flat.
  5. Sprinkle each with Pecorino (or your favourite cheese), smoked paprika (plain paprika works well too), salt and pepper.
  6. Wind each sausage around a skewer starting at the top and slowly winding the dough all the way to the bottom. Cover with a damp cloth and allow to prove for another 20 minutes while you light the Cobb.
  7. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
  8. Place the Grill Grid and the Fenced Roast Rack onto the Cobb Cooker and close the Dome Cover.
  9. Lightly grease the Roast Rack and arrange the skewers so that they are not touching. Place the Dome Cover onto the Cobb and bake for 10-15 minutes on each side until beautifully golden.