Kuechlis Gluten-free Onion and Bacon Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour, gluten-free, e.g., from Schär
- 2 egg (s)
- 1 kg low-fat quark
- 2 packets baking powder
- 2 teaspoons, leveled baking soda
- 2 teaspoons, leveled salt
- 200 g diced bacon or cad ham
- 200 g fried onions, ready-made or homemade
- 3 tablespoon, heaped herbs, dried, e.g., parsley, chives, marjoram, etc.
- 6 tablespoon milk or water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees bottom / top heat.
- Put the flour in a bowl. Sieve baking powder and baking soda on top, add salt, mix everything. Then add the bacon cubes and the fried onions. If you want, you can now add the dried herbs - this is not a must for this recipe, but it can also be modified. If you have made your own fried onions, please make sure that they contain only a little fat - e.g. after roasting, drain them well on a kitchen towel.
- Mix the quark with the two eggs and then add to the flour mixture. Knead well - the dough is heavy - and gradually add the milk until everything is well kneaded. If you take the finished roasted onions, you probably need the full 8 tablespoons of milk, homemade ones contain more moisture and you can probably get by with less milk.
- Shape the dough into 4 small, long loaves and place on a baking sheet lined with baking paper. Spray the surface of the bread with 2 - 3 neat pushes from the flower sprayer or brush the bread with water with the pastry brush.
- Bake at 180 degrees for about 40 - 45 minutes. The surface turns a nice medium brown.
- Tips:
- You can cut the bread when it is lukewarm and enjoy it with butter or herb quark. But it still tastes great the next day.
- Cut remaining bread into slices while it has cooled down and freeze. Put the frozen slices in the toaster on the highest setting, after which the bread is freshly baked.
- The recipe also works with normal wheat flour.
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