Cheese and Bacon Pull-Apart Loaf

Method

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 and use your fingers to rub 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.

TIPS

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:

1. Defrost in the refrigerator overnight to thaw. Remove from foil and place on a tray. Bake 180C for 20 min or until warmed through and golden.
2. From frozen, remove cling wrap and place pullapart still covered in foil onto a tray. Bake 180C for 20 minutes. Remove foil and return to the oven for a further 10-15 minutes or until golden and heated through.