You will need
Slice the French loaf in half lengthways.
Put the bread halves back together again.
Top and tail the bacon slices to let them overlap slightly on greaseproof paper. Cover with a second length of paper. Roll over the paper with a rolling pin to flatten and spread the bacon.
Remove the top sheet of paper and place the bread, seam side up, along the side closest to you. Roll the bread up with the bacon, use the paper to help. Peeling the paper away as you roll. Refrigerate, covered with the paper, until needed.
Braai over medium coals, best side down, until crispy and brown – turn and braai the other side.
Cut into nice thick 3-4cm slices and serve.