Friday - - Contents -

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.

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