kuechli's gluten-free onion and bacon bread

Ingredients for 1 servings:

• 1 kg flour, gluten-free, e.g. from Schär
• 2 n. B. Egg(s)
• 1 kg low-fat curd cheese
• 2 packages of baking powder
• 2 tsp, leveled baking soda
• 2 tsp, leveled salt
• 200 g bacon cubes or ham cubes
• 200 g fried onions, ready-made product or homemade
• 3 heaped tbsp dried herbs, e.g. parsley, chives, marjoram, etc.
• 6 tbsp milk or water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

quickly made with quark

Preheat the oven to 180 degrees Celsius (top/bottom heat). Place the flour in a bowl. Sift in the baking powder and baking soda, add the salt, and mix everything together. Then add the bacon cubes and the fried onions. If you like, add the dried herbs now – this isn’t required for this recipe, but you can adapt it accordingly. If you’re using homemade fried onions, make sure they contain only a little fat – for example, drain well on a kitchen towel after roasting. Mix the quark with the two eggs and then add to the flour mixture. Knead well – the dough will be heavy – and gradually add the milk until everything is well blended. If you use ready-made fried onions, you’ll probably need the full 8 tablespoons of milk; homemade ones contain more moisture, so you’ll probably get by with less. Shape the dough into 4 small, oblong loaves and place them on a baking sheet lined with baking paper. Spray the surface of the bread with 2-3 generous bursts from a watering can or brush the bread with water using a pastry brush. Bake at 180°C (350°F) for approximately 40-45 minutes. The surface will be a nice medium brown. Tips: The bread can be sliced ​​while still lukewarm and enjoyed with butter or herb curd. It also tastes great the next day. Slice leftover bread while it’s cooled and freeze. Place the frozen slices in the toaster oven on the highest setting; the bread will taste as good as freshly baked. The recipe also works with “regular” wheat flour.