This easy to prepare cheese and bacon pull-apart
loaf is perfect to share at a picnic or ideal for easy
Preparation Time: 20 minutes Cook Time: 40 minutes Serves: 8 (makes 1 loaf)
150g (6 rashers) rindless streaky bacon,
450g (3 cups) self-raising flour
90g cold Fairy Cooking Margarine,
chopped into 1 cm pieces
125g (1 ¼ cups) grated mozzarella
150g (1 ¼ cups) grated vintage cheddar
2 eggs
180ml (¾ cups) milk
½ cup fresh parsley, chopped
1. Preheat oven to 180C (fan forced). Grease and
line the base of a 20cm round tin with baking
paper. Grease the sides of the tin.
2. Cook the bacon in a small frying pan over high
heat for 2-3 minutes or until golden brown.
3. 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.
4. 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.
5. 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.
6. Bake for 35 minutes, or until the bread is golden
brown and cooked.



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