SWISS - FRIBOURG-STYLE CUCHAULE: SAFFRON BREAD
This recipe has been posted for play in Culinary Quest - Switzerland, found at http://www.theramblingepicure.com/fribourg-style-cuchaule-saffron-bread-to-eat-with-your-benichon-mustard/. This is a brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg,...
Provided by Baby Kato
Categories Savory Breads
Time 3h30m
Number Of Ingredients 8
Steps:
- 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.
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