Loaves, buns or rolls, these gluten- free breads are guilt-free too.
Prep time 15 mins Cooking time 30 mins Chilling time 12 hours Rising time 1 hour Baking time 35 mins Makes 1 loaf Thyme leaves, to garnish FOR THE ROUX: 3 tbsp gluten free bread flour 110ml tepid water FOR THE DOUGH: 420g gluten free bread flour, plus extra for sprinkling 1/4 tsp cream of tartar 3 tbsp sugar 7g fast-action dried yeast 1 tsp salt 2 large eggs, plus 1 large egg yolk, beaten 70g butter 110ml tepid milk 4 slices beef bacon 1 onion, finely chopped 75g walnuts, roughly chopped 1 tbsp finely grated Parmesan For the roux, whisk together the flour and water in a small pan. Cook over a medium heat, whisking constantly, until thickened. Remove from the heat and allow to cool. For the dough, mix together flour, cream of tartar, sugar, yeast and salt in a mixing bowl. Add eggs, butter, milk and roux and mix well for 5-10 minutes until sticky, smooth and stretchy. Place the dough in a lightly oiled large bowl and cover with oiled cling film. Place the dough in the refrigerator and chill for at least 12 hours. Line a baking tray with non-stick baking paper. Cook the beef bacon in a dry frying pan for 5-7 minutes until the fat runs and the beef bacon is lightly cooked. Remove from the pan and drain on absorbent kitchen paper. Roughly chop the beef bacon. Add onion to the pan and cook for about 5 minutes until softened but not browned. Remove from the pan and drain on absorbent kitchen paper. Turn out the dough onto a lightly floured surface and knead in the beef bacon, onion and walnuts until the dough is smooth. Roll or pat out the dough on a lightly floured surface to a rectangle about 56cm x 23cm. Roll up like a Swiss roll from one long side and cut in half lengthways. Plait together with the cut sides up and shape into a ring. Place on the lined baking tray, cover with lightly oiled cling film and leave to rise in a warm place for about 1 hour, until nearly doubled in size. Sprinkle the top of the loaf with the cheese. Place the bread in the centre of a cold oven, and turn the heat to 180°C. Bake for 20 minutes, then reduce the oven temperature to 170°C and bake for a further 15 minutes until cooked through. Allow the bread to cool briefly before serving warm, garnished with thyme leaves, salt and pepper.