This easy cheese and bacon pull apart bread recipe is perfect for picnics, parties or the footy finals. Simply bake and place on a platter ready for your guests to dig in.
Ingreadient:
- 150g (6 rashers) rindless streaky bacon, chopped
- 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
Direction:
- 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
