French Gâche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g flour, type 405
- 110 g suar
- 1 pack dry yeast or the corresponding amount fresh yeast
- 1 ½ teaspoon salt
- 125 g milk
- 2 tablespoon crème fraîche
- 110 g butter
- 2 egg (s)
- 1 teaspoon vanilla, ground or the pulp a vanilla pod or
- 5 g vanilla essence instead the round vanilla
- 5 g flavor (orane blossom water)
- 10 g rum, brown
Print Recipe
Pin Recipe Instructions
- Since the bread dough has to rise for a long time, I prepare it in the evening, put the bowl covered in the refrigerator and let it rise overnight.
- Mix the flour, sugar, dry yeast and salt together. Add the crème fraîche, eggs, butter and milk and knead everything into a dough. Put the dough in a bowl, let rise at room temperature for 1 hour and then cover and place in the fridge overnight.
- The next morning, take out the bowl and let the now very firm dough reach room temperature for about 1 hour. Knead the dough thoroughly, divide into 2 portions and form 2 elongated loaves. Brush with milk and place on a baking sheet lined with baking paper. Let the dough rise for another 3-4 hours; they must have roughly doubled their volume.
- Preheat the oven to 180 ° C, brush the bread again with milk and cut lengthways. Bake the bread for about 35 minutes, until the crumb is golden brown.
- Originally, the breads are flavored with vanilla, orange blossom water and rum.
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