Guernsey Gâche
- I.5 lbs wholemeal or plain flour
- 1.5 lbs Guernsey butter
- Two free range eggs
- 4 oz candied orange peel
- 1 lb sultanas (currants may be used, if preferred)
- Quarter pint of Guernsey milk
- 2 oz yeast
- Pinch of salt
- 2 oz dark brown sugar
- Wash and dry the fruit. Cream the butter with sugar, add the eggs and then mix in the flour. Warm the milk, add the yeast and a pinch of salt. Make a depression in the dough and pour in the milk with the added yeast and mix well, adding the fruit and kneading like bread.
- Leave to rise for two hours in a warm room. Knock back and then knead again. Grease a loaf tin and put in the prepared gache.
- Cook for one hour in a moderate oven, until golden brown. Best served with cider from the jug, whilst hay making.
wholemeal, butter, range eggs, sultanas, milk, yeast, salt, brown sugar
Taken from www.epicurious.com/recipes/member/views/guernsey-gache-50149753 (may not work)