Baked Cheese and Bacon Cob Loaf

Begin by preheating your oven to 180°C (350°F). Based on my cooking experience, maintaining a uniform temperature is essential while baking, as it will ensure your loaf heats evenly.

Slice the top off the cob loaf and scoop out the bread from the inside, creating a hollow 'bowl'. Save the scooped-out bread and top for later.

In a medium-size skillet over medium heat, sauté the chopped bacon, onion, and garlic until they become golden brown, which usually takes about 7-8 minutes. This sauté process helps to release a depth of flavor that enhances the overall taste of the loaf.

In a large bowl, combine the sautéed bacon mixture, cream cheese, shredded cheeses, spring onions, salt, and pepper.

Spoon this creamy, cheesy mixture into the hollowed-out cob loaf and replace the 'lid' on top. Wrap the whole cob loaf tightly in aluminum foil, ensuring it is fully covered to prevent any cheese from oozing out.

Bake the wrapped cob loaf in the oven for about 1 hour or until the cheese is thoroughly melted and bubbly. Meanwhile, chop the reserved bread into bite-sized pieces and bake them on a tray for the last 10 minutes to get a nice crunchy texture.

Serve your warm and tempting Cheese and Bacon Cob Loaf with the toasted bread pieces on the side for dipping. Remember, the dish is best enjoyed when served immediately.