My gluten-free bread ear

Ingredients for 1 servings:

• 500 g flour (gluten-free bread mix B), e.g. from Schär
• 1 cube of yeast
• 300 ml milk, lukewarm
• 50 g butter
• 1 egg(s)
• 1 tsp sugar
• 1 tsp salt
• 150 g cheese, grated
• 100 g bacon cubes

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Pour the bread mix into a bowl. Heat the milk and dissolve the yeast and sugar in it. Add the yeast milk, butter, egg, and salt, and knead well. Line a baking sheet with parchment paper. Remove the dough from the bowl, knead once, and divide it into two equal pieces. Roll out the first piece of dough into a rectangle on a thin layer of flour, then spread half of the cheese on it, followed by half of the bacon cubes. Carefully roll it up and place the roll on a baking sheet lined with parchment paper. Repeat with the second piece of dough and place it on the baking sheet. Now, using kitchen scissors, cut diagonally into two-thirds of the dough, but do not cut all the way through. If you now place the cut pieces one to the right and the next to the left, the ear of corn shape will automatically form. Let it rest under a cloth for about 30 minutes. Preheat the oven to 200 degrees Celsius (convection oven) and bake the ears of corn for about 20 to 25 minutes. They taste great on a barbecue, but they will also be a hit on any other buffet, especially for those with a gluten allergy.