I chose to try a bacon and cheese bread recipe that I found scribbled in the margins of an old recipe book – and after all, who doesn’t like bacon and cheese?! The beauty of this recipe is that it’s so adaptable that you can add (or omit) any ingredient you want.
Packet of 275 g Cream Cheese – softened
2/3 cup heavy cream
2/3 cup sour cream
1 cup grated mozzarella cheese
1 cup grated Cheddar cheese
2 spring onions
4 short cut bacon rashers
salt and pepper to taste
1 Cobb Loaf
Line a tray with baking paper and preheat the oven to 190 degrees.
Cut a circle on the top of your Cobb Loaf and carefully remove the “lid”. Remove the soft bread from inside the Cobb Loaf and set it aside.
Cut the bacon and scallions into small pieces and place them in a pan and cook for 4 to 5 minutes or until the bacon has turned golden brown. Remove from heat and set aside.
Place the softened cream cheese, sour cream and cream in the bowl of an electric mixer and on medium speed, beat until combined.
Add the grated cheeses, as well as the cooked bacon and scallions and a little salt and pepper to the bowl and stir until combined.
Spoon the mixture into the hollowed out Cobb bread before replacing the lid and cover the top with aluminum foil before placing it on the covered baking sheet and baking in the oven for 40 minutes.
After 40 minutes, remove the aluminum foil and add the bread pieces to the tray. Bake for another 10-15 minutes until the bread pieces are golden brown.