Bread Story
Some breads are there to accompany the meal. This one usually becomes the meal. Loaded with smoky bacon, mature Cheddar, garlic butter and fresh chives, every tear reveals another pocket of bubbling cheese and crispy bacon. It's perfect for barbecues, game nights or putting in the middle of the table and watching disappear in minutes.
You’ll Need
Serves 6–8
For the Loaf
1 large round farmhouse loaf
250g mature Cheddar, grated
200g smoked streaky bacon, cooked until crisp and chopped
60g unsalted butter, melted
4 garlic cloves, finely grated
2 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, chopped
Freshly ground black pepper
To Finish
Extra grated Cheddar
Extra chopped chives
Melted butter
Optional but Dangerous
Mozzarella
Jalapeños
Parmesan
Chilli flakes
BBQ sauce drizzle
Method
Preheat your air fryer to 180°C.
Cook the bacon until crisp, then allow it to cool before chopping into small pieces.
Mix together the melted butter, garlic, chives, parsley and black pepper.
Using a serrated knife, cut deep criss-cross slices through the loaf, leaving the bottom intact.
Brush the garlic butter generously into every cut.
Push the grated Cheddar and crispy bacon into every gap, making sure the filling is evenly distributed
throughout the loaf.
Finish with an extra handful of grated Cheddar over the top.
Loosely wrap the base of the loaf in foil to prevent it overcooking.
Air fry for 10–14 minutes, until the cheese is melted, bubbling and lightly golden.
Remove from the fryer, brush with a little more melted butter and scatter over the remaining chopped chives.
Serve immediately while the cheese is still molten and stretching between every piece.