Cheese, beer and bacon pull-apart damper

Name: Cheese, beer and bacon pull-apart damper recipe
Yield: 1
Ingredients: 200g streaky bacon, chopped; 525g self-raising flour; 200g mozzarella; 375ml ale; 100g brie, chopped; Butter, to serve

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by Georgina Esdaile

Food Editor

Sep 01, 2021

Cheese and bacon are the ultimate combination in this delicious mash-up of pull-apart and Aussie damper.

You’ll need a 20cm x 10cm loaf pan for this recipe.

200g streaky bacon, chopped
3 1/2 cups (525g) self-raising flour
2 cups (200g) grated mozzarella
1 1/2 cups (375ml) pale ale beer
100g brie, chopped
Butter, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Lightly grease a 20cm x 10cm loaf pan and line with baking paper.
2.

Place bacon in a medium frypan over high heat. Cook, turning, for 5-6 minutes, until golden and crisp. Set aside to cool.
3.

Place flour, 1 tsp salt flakes and 1 cup (100g) mozzarella in a large bowl and mix to combine. Add the beer and, using a butter knife, mix together until just combined. Divide dough into 12 pieces and, using lightly floured hands, roll into balls, then flatten slightly. Place 6 balls in an even layer in the prepared pan.
4.

Sprinkle over 1/2 cup (50g) mozzarella, half the bacon and half the brie. Top with the remaining dough balls and sprinkle over remaining mozzarella, bacon and brie.
5.

Bake for 35-40 minutes, until golden and cooked through. Allow to cool in the pan for 10 minutes, before turning out onto a serving plate. Serve with butter alongside.