KEFALOS Cheese and Sweetcorn Pull Apart Bread

This easy sharing loaf is filled with KEFALOS Salted Butter, Cheddar, Mozzarella, sweetcorn and spring onion. Cook it in the oven or on the braai until the bread is crisp at the edges and the cheese has melted into every cut. It is made for relaxed spring lunches, braais and any table where people are happy to tear off their own piece.

Category | Baking
6-8 People
15 Minutes

Ingredients

1 large round unsliced crusty loaf, about 500-600 g

100 g KEFALOS Salted Butter, softened

2 garlic cloves, finely crushed

2 tbsp fresh parsley, finely chopped, plus extra to serve

150 g KEFALOS Cheddar Cheese, grated

100 g KEFALOS Mozzarella, grated

1 cup cooked sweetcorn kernels, well drained and patted dry

3 spring onions, finely sliced

1/2 tsp smoked paprika, optional

Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 190 C. If using a braai, prepare medium-low coals and leave a cooler area on the grid for indirect cooking.
  2. Place the loaf on a board. Using a serrated knife, cut it into a 2-3 cm crosshatch pattern. Cut deeply, but do not slice through the base of the loaf.
  3. Mix the softened KEFALOS Salted Butter with the garlic and parsley. Work the butter into the cuts, spreading it as evenly as possible.
  4. Combine the KEFALOS Cheddar, Mozzarella, sweetcorn and spring onions. Add the smoked paprika, if using, and a little black pepper. Press the filling firmly into every cut in the loaf.
  5. Wrap the loaf securely in foil. For the oven, bake for 15 minutes, then open the foil at the top and bake for another 8-10 minutes until the cheese has melted and the edges are crisp.
  6. For the braai, place the wrapped loaf over the cooler part of the grid for 15-20 minutes, turning it carefully every 5 minutes. Open the foil at the top for the final 3-5 minutes. Watch closely so that the base does not burn.
  7. Rest the bread for 2 minutes, scatter over a little extra parsley and serve warm for everyone to pull apart.

To Serve

Place the loaf in the middle of the table and let everyone tear off a piece. Serve it with grilled meat or chicken, a crisp salad, or as a generous starter while the rest of the braai cooks.

Chef’s Tip

Drain and dry the sweetcorn well so that the loaf stays crisp. For extra heat, add a finely chopped chilli or a pinch of chilli flakes to the cheese filling.

Buttery, cheesy and built for sharing, this is the loaf that keeps everyone close to the braai.