Cuchaule - saffron bread recipe

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Photo: chefdecuisine.com
Prep Time:
1 hour
Cooking Time:
35 minutes
Servings:
8

Geographical location: Canton of Fribourg. Origin: Fribourg, 16th century Origin of the name: from the Fribourg dialect "kûchola" Although traditionally served with butter and Benichon mustard, cuchaules can also be used as burger buns.

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  • main ingredients:
  • flour Pageturner Cookbook
  • butter Pageturner Cookbook
  • milk Pageturner Cookbook
  • eggs Pageturner Cookbook
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  • hors-d'oeuvre Pageturner Cookbook
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  • bread Pageturner Cookbook
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    Ingredients

    • 550 g bread flour (2.1/3 cups)
      80 g (2.5 oz)sugar
      1 tsp salt
      1 to 2 pinch saffron powder
      ½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
      60 g (2 oz) butter, melted and warm
      3 deciliter of milk (3 deciliters=1 1/4 cups)
      2 eggs, beaten separately

    Directions

    Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
    Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
    Add yeast to flour mixture and stir.
    Add milk and warm melted butter and stir.
    Add saffron and one egg and mix 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 form a criss-cross pattern on the top of each loaf.
    Let dough rise a second time at room temperature for 30 to 45 minutes.

    Preheat oven to 180° C. (360° F)
    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.

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