This easy to prepare cheese and bacon pull-apart loaf is perfect to share at a picnic or ideal for easy entertaining.
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
180ml (¾ cups) milk
½ cup fresh parsley, chopped
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.
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.