Traditional Guernsey Gâche Recipe
Guernsey gâche is a sweet bread packed with dried fruit. It consists of flour, Guernsey butter, Guernsey milk, yeast, sugar, raisins, sultanas, cherries, and mixed peel.
Locals prefer it with a thick spread of rich Guernsey butter, while visitors prefer a toasted slice of gâche served with a cup of tea on the side.
RECIPE INGREDIENTS
White bread flour
Caster sugar
Butter
Ground nutmeg
Instant yeast
Milk or water warmed
Sultanas
Mixed peel
A good pinch of salt
DIRECTIONS ON HOW TO MAKE TRADITIONAL GUERNSEY GÂCHE RECIPE
In a large bowl or a mixer fitted with dough hook, combine all the dough ingredients except for the dried fruit, stirring them together until they form a ball.
On a flat surface, knead by hand for 10 to 12 minutes before adding the fruit a little at a time until it is incorporated evenly into the dough.
Alternatively, Add all the dough ingredients except for the fruit into your mixer bowl, mix on slow speed for 1 to 2 minutes then increase speed to 10 minutes. On slow speed add the sultanas and mixed peel a little at a time until incorporated into the dough.
Place the dough in a greased large bowl and cover with cling film/plastic wrap. Leave to rise in a warm place for 2 to 3 hours.
Grease and line a 900g (2lb) loaf tin/pan and preheat your oven to 400°F / 220°C.
Once the dough has doubled in size, shape the dough into a rectangle with your fingers or a rolling pin; the width of you dough rectangle should be the length of your tinband place into the tin. Cover with a clean tea towel and leave to rise until doubled in size.
Bake in the oven for 50 to 60 minutes, after 30 minutes lower the temperature to 200°C for the remaining 20 to 30 minutes until golden brown.
Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack to fully cool.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
White bread flour
Caster sugar
Butter
Ground nutmeg
Instant yeast
Milk or water warmed
Sultanas
Mixed peel
A good pinch of salt
Instructions
In a large bowl or a mixer fitted with dough hook, combine all the dough ingredients except for the dried fruit, stirring them together until they form a ball.
On a flat surface, knead by hand for 10 to 12 minutes before adding the fruit a little at a time until it is incorporated evenly into the dough.
Alternatively, Add all the dough ingredients except for the fruit into your mixer bowl, mix on slow speed for 1 to 2 minutes then increase speed to 10 minutes. On slow speed add the sultanas and mixed peel a little at a time until incorporated into the dough.
Place the dough in a greased large bowl and cover with cling film/plastic wrap. Leave to rise in a warm place for 2 to 3 hours.
Grease and line a 900g (2lb) loaf tin/pan and preheat your oven to 400°F / 220°C.
Once the dough has doubled in size, shape the dough into a rectangle with your fingers or a rolling pin; the width of you dough rectangle should be the length of your tinband place into the tin. Cover with a clean tea towel and leave to rise until doubled in size.
Bake in the oven for 50 to 60 minutes, after 30 minutes lower the temperature to 200°C for the remaining 20 to 30 minutes until golden brown.
Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack to fully cool.