Bacon & Cheese Pull-Apart Bread

Combine yeast, sugar and 1/2 cup warm water in a small bowl. Set aside in a warm place for 10 minutes or until frothy.

Sift flour and salt into a bowl. Make a well in the centre and add 1 cup of warm water and the yeast mixture. Mix to form a soft dough. Knead on a lightly floured surface for 10 minutes until smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside for 1 hr until doubled in size.

Meanwhile combine bacon pieces, grated cheese and parsley and set aside. Grease a 21x10cm loaf tin.

Punch dough with your fist to release air. Knead again for 1 minute until smooth. Divide dough into 20 small pieces and shape each into a flat round 6cm in diameter. Top half of the rounds with some of the bacon mixture and sandwich together with a plain round.

Preheat oven to 210°C. Arrange the rounds into the tin, standing them on their sides closely together. Cover and set aside for 30 minutes.

Brush top of loaf with milk and bake for 30 minutes until golden brown. Note: This will ensure that the yeast is still active and the bread will rise. It is important to check the use by date. If the mixture isn't frothy, discard and start again with a new packet of yeast.