Gâche Vendéenne with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 200ml (3/4 cup) warm milk 200ml (3/4 cup) warm milk
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 2 large eggs 2 large eggs
• Zest of 1 orange Zest of 1 orange
• 1/2 tsp salt 1/2 tsp salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 6g)
• Carbohydrates: 52g (Sugars: 15g)
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, orange zest, and salt.
3. 3.
   Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
7. 7.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Bake the Gâche Vendéenne for 30-35 minutes or until golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue. Use a microplane or fine grater to zest the orange, being careful not to include the bitter white pith.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a sweeter bread, you can sprinkle some granulated sugar on top of the loaf before baking.
• To achieve a shiny crust, brush the loaf with an egg wash (1 beaten egg mixed with a tablespoon of milk) before baking.
• Serve the Gâche Vendéenne warm with a dollop of butter and your favorite jam for a delightful breakfast treat.
• This bread can be stored in an airtight container at room temperature for up to 3 days. To refresh it, lightly toast the slices before serving.

Serving advice

Slice the Gâche Vendéenne and serve it as a standalone treat for breakfast or brunch. It pairs perfectly with a cup of coffee or tea.

Presentation advice

Present the Gâche Vendéenne on a wooden cutting board or a decorative bread basket. Dust the loaf with powdered sugar for an elegant touch. You can also garnish the serving plate with fresh orange slices or mint leaves for a pop of color.