Pull-apart bread
Difficulty: Medium
Time: 20 min. preparation time, 15 min. baking time
Nutrition: Calories ca 709 / Protein 34g / Carbohydr. 105g / Fat 15g
Ingredients (4 servings)
| 1 loaf | coarse rye bread (900 g) |
| 150 g | cheese (grated, e.g. Emmentaler) |
| 150 g | smoked bacon |
| 1 | red onion |
| 2 | green onions |
| 2 | tomatoes |
| vegetable oil for frying | |
| dips to serve |
Utensils
baking tray, oven, baking paper, small frying pan, cooking spoon, cutting board, knife, paper towel
Wine Tip
Riesling QbA, dry, 2011
A light wine which lends itself well to sociable occasions. A pleasant crispness floats through the mouth and harmonizes very well with the hearty aroma of the pull-apart bread.
Step 1
Preheat the oven to 160°C/ 320°F. Slice bacon and onion into fine strips and green onions into rings. Remove seeds from the tomatoes and dice finely.
oven, cutting board, knife
150 g smoked bacon / 1 onion / 2 green onions / 2 tomatoes
Step 2
Fry bacon and onion in a small frying pan with some vegetable oil. Next, put onto a paper towel-lined plate to cool.
small frying pan, cooking spoon
vegetable oil for frying
Step 3
Cut the coarse rye bread lengthways as well as crosswise, making incisions that almost reach the bottom.
cutting board, knife
1 loaf coarse rye bread (900 g)
Step 4
Now fill the bread with the fried bacon and onion, tomatoes, green onions and cheese. Press as far as possible into the gaps.
150 g cheese
Step 5
Place the bread onto a lined baking tray and bake in a preheated oven at 160°C/ 320°F for approx. 15 min. until golden. Serve with dips as desired.
oven
dips to serve