Swiss - Fribourg-style Cuchaule: Saffron Bread

Baby Kato

By
@BabyKato

This recipe has been posted for play in Culinary Quest - Switzerland, found at theramblingepicure.com/fribourg-styl....

This is a brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.


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Comments:

Serves:

4 - 8 (1 loaf)

Prep:

2 Hr 55 Min

Cook:

35 Min

Method:

Bake

Ingredients

550 g
white flour
80 g
sugar
1 tsp
salt
1 - 2 pinch
saffron
½
cube yeast or 1 packet of dry yeast
40 g
butter, melted and warm
3
deciliter of milk
2
eggs, beaten seperately

Directions Step-By-Step

1
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
2
Prepare yeast and add yeast to flour mixture and stir.
3
Add milk and warm melted butter and stir.
4
Add saffron and one egg and stir well.
5
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
6
Let it rise until it doubles in volume, about 2 hours.
7
Put dough onto floured working surface, and shape it into two round breads.
8
Cover baking sheet with wax paper and place loaves on baking sheet.
9
Use a knife to from a criss-cross pattern on the top of each loaf.
10
Let dough rise a second time for 30 to 45 minutes.
11
Preheat oven to 180° C.
12
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
13
Cool before cutting.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Eastern European
Other Tag: Quick & Easy