Fool's Gold Loaf

Method

1. Heat the oven to 180C. Slice the top third off the 150 g loaf in one piece to make a lid, and pull out the soft crumb from base and lid with your fingers, leaving a shell about 1 cm thick all round.
2. Rub 1 tsp of softened butter over the hollowed inside of the loaf and the cut face of the lid. Sit both on a baking tray, cut side up, and bake for 15 minutes until the crust is deep golden and the inside is dry and crisp. Leave on the tray to firm up.
3. While the loaf bakes, lay 80 g of streaky bacon in a cold heavy frying pan and set it over medium heat. Fry for about 8 minutes, turning once or twice, until the fat has rendered and the rashers are properly crisp. Lift onto kitchen paper to drain well — any wet fat will soak the crust.