Swiss - Fribourg-style Cuchaule: Saffron Bread
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cube yeast or 1 packet of dry yeast
butter, melted and warm
eggs, beaten seperately
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Prepare yeast and add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and stir well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to from a criss-cross pattern on the top of each loaf.
Let dough rise a second time for 30 to 45 minutes.
Preheat oven to 180° C.
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.