Food & Wine
Bacon and cheese pull apart
There’s nothing better than digging into a fresh bacon and cheese pull apart. And thanks to today’s recipe you don’t even have to walk up to the bakery.
Serves: 4 to 6
Ingredients:
- 4 cups strong white flour
- ½ teaspoon salt
- 2 teaspoon dried yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoon olive oil
- ¾ cup extra warm water
- 2 rashers middle bacon, roughly chopped
- 2 tablespoon seeded mustard
- 2 tablespoon parsley, finely chopped
- ½ cup mature cheese, grated
- Milk for glaze
- ¼ grated cheese for garnish
Method:
- To begin, preheat your oven to 190°C.
- In a large bowl combine the flour and salt. Make a well in the centre and set aside.
- In a small bowl combine the yeast, sugar and warm water mix well. Allow to rest in a warm place until the surface foams. This should take approximately 10 minutes.
- Pour the yeast mixture into the centre of the flour and add the olive oil.
- Fold mixture into the flour adding a little more water when required to make a soft dough.
- Turn dough out onto a floured surface and knead for about four minutes.
- On a floured surface roll the dough out to form a large rectangle approximately 2cm thick.
- Spread the surface of the dough with seeded mustard, sprinkle with chopped parsley, Cover the surface evenly with chopped middle Bacon. Sprinkle over the grated cheese.
- Fold the ends of dough towards the centre 10 cm; fold the sides into the centre to form a loaf shape. Place the loaf onto a baking tray fold side down. Cut the loaf on each side in 4 thick slices 2/3 through. Twist each slice to expose the filling.
- Cover loaf with plastic wrap and place tray in a warm place until loaf has doubled in size.
- Brush loaf with a little milk and sprinkle with grated cheese. Bake in the pre-heated oven 190°C for 20-25 minutes until loaf is golden.
- Cool on a wire rack and serve warm or cold.
Mmm, doesn’t that sound delicious? We love recipes like this – do you have an recipes replicating delicious treats from bakery? Let us know in the comments below.
Recipe courtesy of Australian Pork.
Related links:
Cauliflower and bacon soup with gruyere toast
Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad