Swiss - Fribourg-style Cuchaule: Saffron Bread

Name: Swiss - Fribourg-style Cuchaule: Saffron Bread
Prep time: 2 h 55 min
Cook time: 35 min
Total time: 3 h 30 min
Yield: 4 - 8 (1 loaf)
Cuisine: Eastern European
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

By Baby Kato
@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.

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

4 - 8 (1 loaf)

Prep:

2 Hr 55 Min

Cook:

35 Min

Method:

Bake

Ingredients

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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

How to Make Swiss - Fribourg-style Cuchaule: Saffron Bread

Step-by-Step

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.
Cool before cutting.