Cheese and Bacon Sourdough Loaf

Cooking Directions

• Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
• Cut 4cms off the top of the sourdough loaf and reserve the lid. Scoop out the bread from the centre, leaving a 2cm edge in the loaf.
• Tear the scooped out bread into chunks, place in a bowl with the olive oil, smoked paprika, salt and pepper, and mix together until well combined.
• Spread the croutons in an even layer on the baking tray, place in oven and bake for 10 minutes, or until crispy. Toss halfway through. Remove from oven and allow to cool.
• Fry the bacon until crispy, then drain on a paper towel. Once cool, roughly chop.
• In a large bowl combine the Bulla Crème Fraîche, Bulla Sour Cream, creamed corn, both cheeses, jalapeños, 2/3 of the bacon (reserving the rest for later) and season to taste with salt and pepper.
• Spoon the dip into the sourdough loaf and place the reserved loaf lid on top. Wrap the loaf in foil and bake for 30 minutes.
• After 30 minutes, remove the foil and lid, add the remaining bacon and bake uncovered for another 5 minutes.
• Remove loaf from oven, transfer to a serving platter and scatter with the fresh finely chopped chives. Serve immediately with paprika croutons and lid on the side.