Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CUCHAULE - SAFFRON BREAD RECIPE

Serves: 8

Serves: 8
Preparation time: 1 hour
Cooking time: 35 minutes
Total time: 36 minutes

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.

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

Preparation

  • 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Cuchaule - saffron bread recipe

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

Fall food carousel

Winter   | Spring   | Summer