Swiss - Fribourg-style Cuchaule: Saffron Bread
By
Baby Kato
@BabyKato
5
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.
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:
Serves:
4 - 8 (1 loaf)
Prep:
2 Hr 55 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
550 gwhite flour
-
80 gsugar
-
1 tspsalt
-
1 - 2 pinchsaffron
-
½cube yeast or 1 packet of dry yeast
-
40 gbutter, melted and warm
-
3deciliter of milk
-
2eggs, beaten seperately
How to Make Swiss - Fribourg-style Cuchaule: Saffron Bread
- 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.
About Swiss - Fribourg-style Cuchaule: Saffron Bread
Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Eastern European
Other Tag: Quick & Easy
Hashtag: #Swiss Saffron Bread
