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