Name: Cheese and Bacon Pull-apart Loaf
Prep time: 20 min
Cook time: 40 min
Ingredients: 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

Credit

Whisk Media Group

Credit

Whisk Media Group

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

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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

Tips & Hints:

To freeze, wrap pull-apart in foil, making sure to cover completely. Wrap again with cling film or place inside a sealable container.
To reheat, defrost in the refrigerator overnight. Remove from foil and place on a tray. Bake at 180°C for 20 min or until warmed through and golden.
Or, from frozen, remove cling wrap and place bread still covered in foil onto a tray. Bake at 180°C for 20 min. Remove foil and return to the oven for a further 10-15 min or until golden and heated through.

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

Tips & Hints:

To freeze, wrap pull-apart in foil, making sure to cover completely. Wrap again with cling film or place inside a sealable container.
To reheat, defrost in the refrigerator overnight. Remove from foil and place on a tray. Bake at 180°C for 20 min or until warmed through and golden.
Or, from frozen, remove cling wrap and place bread still covered in foil onto a tray. Bake at 180°C for 20 min. Remove foil and return to the oven for a further 10-15 min or until golden and heated through.

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

Tips & Hints:

To freeze, wrap pull-apart in foil, making sure to cover completely. Wrap again with cling film or place inside a sealable container.
To reheat, defrost in the refrigerator overnight. Remove from foil and place on a tray. Bake at 180°C for 20 min or until warmed through and golden.
Or, from frozen, remove cling wrap and place bread still covered in foil onto a tray. Bake at 180°C for 20 min. Remove foil and return to the oven for a further 10-15 min or until golden and heated through.

Ingredient spotlight

Featured ingredients in this recipe

Fairy Cooking Margarine

Fairy margarine has been used in Australia by home bakers since the 1930’s and its special blend of animal fats produces outstanding baking results. From birthday parties, to baking at home with family, Fairy margarine has always been associated with sweet childhood memories. Sweet recipes such as delicious rich chocolate cakes, and choc mint brownies or savoury recipes such as cheese and bacon pull apart loaf or quiche Lorraine, Fairy recipes make the perfect entertaining fare.

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