Guernsey Gâche (Fruit Bread Loaf) is a traditional Channel Islands recipe (from Guernsey) for a classic fruited bread typically served with butter for breakfast or tea. The full recipe is presented here and I hope you enjoy this classic Channel Islands version of: Fruit Bread Loaf (Guernsey Gâche).
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Guernsey Gâche is a fruited bread loaf packed with plump sultanas and flavoured with nutmeg and orange peel. This spiced fruit bread recipe can be served for a delicious breakfast or afternoon treat.
Serve with plenty of Guernsey butter and a pot of tea for a genuine taste of Guernsey.
Ingredients:
500g strong white bread flour
175g butter — preferably Guernsey Butter
½ tsp freshly-grated nutmeg
4 tbsp caster sugar
generous pinch of salt
2 tsp instant yeast
300ml warm milk
350g sultanas
75g mixed peel
Method:
If mixing and kneading your dough by hand:
Combine all the dough ingredients except for the dried fruit in a large bowl, stirring them together until they form a ball.
Knead by hand for 10 to 12 minutes before adding the fruit a little at a time and kneading until it's distributed evenly into the dough.
If mixing and kneading your dough using a freestanding mixer fitted with a dough hook: Add all the dough ingredients except for the fruit into your mixer bowl. Mix with slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes. Your dough should be lovely and smooth and elastic. On slow speed add the sultanas and mixed peel a little at a time until incorporated into the dough.
Transfer the dough to a large, greased, bowl and cover with clingfilm. Set aside to prove in a warm place for 2 to 3 hours.
Grease and line a 900g loaf tin and pre-heat your oven to 220°C (200°C fan/Gas Mark 7).
Once the dough has doubled in volume, knock it back then knead lightly into a loaf shape and place into the tin.
Cover with a clean tea towel and set aside to rise again doubled in volume — this should take approximately 1 to 1 ½ hours in a warm place.
Transfer to the centre of your pre-heated oven and bake for 50 to 60 minutes. After 30 minutes reduce the oven temperature to 200°C (180°C fan) for the remaining 20 to 30 minutes, until golden brown. Remove from the oven and set aside to cool in the tin for 15 minutes.
Turn out onto a wire rack to fully cool. When you tap the base of the loaf with your fingers, it should sound hollow.
Enjoy spread with butter, Guernsey butter if available.
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