Monday, January 26, 2015

Guernsey Gâche

Guernsey is an island which in the English channel, of to the coast of Normandy region of France.The capital of Guernsey is St Peter Port and its official language is English.Gâche is a local dish of Guernsey and its a traditional bread made with raisins, sultanas, mixed peel. Actually Gâche means cake in Guernésiais.However this fruit loaded gâche tastes more like a cake than the bread. This gâche is often served as a traditional part of afternoon tea in the island. Served often toasted with local butter, this fruit loaf makes an excellent evening tea time snacks.

Eggless Guernsey Gâche

This sweet bread goes for this week's blogging marathon as am running under Pick 1 do three as theme. I picked this Guernsey gâche from the links suggested by Valli for this theme and this bread comes under bread stubs. Whoever like fruit loaded bread will definitely enjoy this succulent bake without any fuss. We had this gâche with some jam for our evening snacks and kids loved it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Eggless Guernsey Gâche

4cups Bread flour
75grs Butter
2tbsp Candied orange peel
1/2cup Sultanas or currants
1cup Milk (luke warm)
1tsp Instant yeast
Pinch of salt
3tbsp Dark brown sugar

Wash the dry fruits.

Cream the butter with sugar, then mix in the flour. Add the yeast and a pinch of salt, now add the luke warm milk.

Knead everything well, finally add the  dry fruist and knead everything as smooth dough.

Place the dough in a greased bowl covered with plastic wrap.Leave to rise for two hours in a warm place.

Punch down the dough and then knead again.

Preheat the oven to 350F.

Grease a loaf tin, roll the dough tightly as a log and put in the prepared loaf tin.

Bake for one hour until  the crust turns golden brown.

Let it cool completely,slice it and enjoy.

Guernsey Gâche Cake

4 verres Farine de blé
75grs Beurre
2c à soupe de zeste d'orange confite
1/2verre Raisins secs
1verre de lait ( tiède )
1c à café de levure instantanée
Pincée de sel
3c à soupe sucre brun

Laver les fruits secs .

Battre le beurre avec le sucre , puis mélanger dans la farine . Ajouter la levure et une pincée de sel, ajouter le lait tiède. .

Pétrir et  ajouter le fruits secs, une pâte lisse se formera.

Placez la pâte dans un bol graissé.Laisser pendant deux heures dans un endroit chaud .

Dégazer la pâte et pétrir à nouveau .

Préchauffer le four à 350F/180C .

Graisser un moule à cake , rouler la pâte comme une bûche et mettre dans le moule à cake préparé.

Cuire au four pendant une heure jusqu'à ce que la croûte soit bien dorée .

Laisser refroidir , trancher et déguster.


  1. Looks think we can use the regular APF instead of bread flour...if not what additions have to be done..plz revert back . Thanks.

  2. Priya the bread has me drooling.I wish I can eat the all day long.

  3. wow i love this sweet bread with raisins and sultanas, wanna grab it from screen.

  4. Beautiful bread. The texture looks great.

  5. @vaishali sabnani U can replace very well with APF, but dont forget to add a teaspoon of vital wheat gluten, hope this helps..

  6. Love the texture and it looks soft

  7. Bread looks wonderful .So perfectly made and with beautiful texture.

  8. The bread looks great with those candied peels and fruits...

  9. Bread looks stunning Priya..enjoyed your series!

  10. This is a super bread with candied peels.

  11. Lovely bread priya, candied fruit and peels gives a nice look to the bread!!

  12. Interesting name for the bread. Looks delicious.

  13. Got to learn about different varieties of breads during recent BMs. Another lovely bread from you.

  14. OMG such a tempting sweet bread. They've come perfect, soft and fluffy. Jayanthi(

  15. never heard of the island or the bread. such an informative post about this place I knew nothing of before. and bread texture looks amazing


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