This easy-to-prepare Cheese and Bacon Pull-Apart Loaf is perfect to share at a picnic and ideal for easy entertaining.
Prep time: 20 mins
Cooking time: 40 mins
INGREDIENTS
- 150g (6 rashers) rindless streaky bacon, chopped
- 450g (3 cups) self-raising flour
- 90g cold Fairy Cooking Margarine, chopped into 1cm pieces
- 125g (11/4 cups) grated mozzarella
- 150g (11/4 cups) grated vintage cheddar
- 2 eggs
- 180ml (3/4 cups) milk
- 1/2 cup fresh parsley, chopped
METHOD
Preheat oven to 180°C (fan forced). Grease and line the base of a 20cm round tin with baking paper. Grease the sides of the tin.
Cook the bacon in a small frying pan over high heat for 2–3 minutes or until golden brown. Put the flour in a large bowl. Add the Fairy Cooking Margarine and use your fingers to rub the margarine into the flour until sandy. Add 1 cup of the mozzarella, 1 cup of the cheddar and the bacon. Use a butter knife to combine.
Beat the eggs and milk together. Add to the flour mixture and use a butter knife to stir together to form a dough. Turn out onto a floured kitchen bench and gently knead together. Divide into 8 balls.
Put the remaining mozzarella, remaining cheddar and parsley in a small bowl and mix to combine. Roll each of the balls of dough into the cheese mixture. Place into the prepared tin.
Bake for 35 minutes, or until the bread is golden brown and cooked.
Recipe provided by Peerless Foods.
Get more Copha recipes here and more Fairy recipes here.
Can’t find a favourite recipe from the 1960s, ‘70s or ‘80s? Here are Betty King’s Cook Book; Secrets From Grandma’s Pantry; What Shall I Cook Today?
Related articles:
Bake-at-Home Bread
Baked Rice Pudding
Baked Rice Paper Spring Rolls
