Pull-apart bread

Step 1/ 5

• 2½ strips smoked bacon
• ½ onion
• 1 green onions
• 1 tomatoes

• oven
• cutting board
• knife

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.

Step 2/ 5

• vegetable oil for frying

• small frying pan
• cooking spoon
• paper towel

Fry bacon and onion in a small frying pan with some vegetable oil. Next, put onto a paper towel-lined plate to cool.

Step 3/ 5

• ½ loaf coarse rye bread (900 g)

• cutting board
• knife

Cut the coarse rye bread lengthways as well as crosswise, making incisions that almost reach the bottom.

Step 4/ 5

• 75 g cheese

Now fill the bread with the fried bacon and onion, tomatoes, green onions and cheese. Press as far as possible into the gaps.

Step 5/ 5

• dips to serve

• baking tray
• parchment paper

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.

Enjoy your meal!