Gluten-free bacon bread
The enticing smell of bacon will spread throughout the house already while the bread is baking. The bread is incredibly soft and does not need any side dish, it tastes great on its own.
Ingredients
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of yeast
- 60 g Orava bacon
- 1 small onion
- 300 g Bread mix white Liana
- ¾ teaspoon of salt
- 150 ml water
Appendices
- Liana rice flour for sprinkling
- Cut Orava bacon and onion into cubes and fry in a pan until golden. Let it cool down.
- Mix a teaspoon of sugar and yeast in 100 ml of lukewarm water and let the yeast rise for about 15 minutes.
- Put all the ingredients together with the leavened yeast and fried bacon and onion into the food processor. We also add lard from fried bacon. Let the dough mix for 5 minutes. Then cover it with foil and let it rise in a warm place for 60 minutes.
- Knead the leavened dough on a work surface floured with rice flour. We shape the loaf according to the form in which it will be finally leavened. Flour the dough from all sides and put it in the mold. Cover with foil and leave to rise for another 30 minutes.
- Preheat the oven to 230°C with a baking tray placed on the bottom of the oven. Before baking, spray the bread with water, pour 250 ml of boiling water into the bottom tray and bake for 10 minutes. Then reduce the temperature to 180°C, remove the bottom tray and bake for another 30 minutes. Sprinkle the bread with water 1-2 times during baking. After baking, leave to cool on a wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of yeast
- 60 g Orava bacon
- 1 small onion
- 300 g Bread mix white Liana
- ¾ teaspoon of salt
- 150 ml water
Appendices
- Liana rice flour for sprinkling
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