Anne Willan

La Gâche

Flat Yeast Bread

Preparation info
  • Makes

    4

    loaves
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Gâche from the Cotentin becomes ‘gosh’ in the Channel Isles and ‘falue’ in other parts of Normandy. All mean an oval yeast bread sometimes incorporating raisins. ‘Cookebood-ram’ is from Dunkerque, near the Belgian border.

Ingredients

7 g

4 g

Method

In a small bowl crumble the yeast over 3‐4 tablespoons of the milk. Mix in enough of the flour to make a soft, sticky dough and let this starter rise in a warm place for 15-20 minutes. Sift the remaining flour on a board or marble slab and make a large well in the centre. Add the yeast starter, eggs