Switzerland: Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard
In my article, Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.
I translated this recipe from the Delimoon site from the French and adapted it.
Photo courtesy of Moja Kuchnia.
For metric-Imperial conversions, visit The Metric Kitchen site.550 grams white flour
80 grams sugar
1 teaspoon salt
1-2 pinches of saffron
½ cube yeast or 1 packet of dry yeast
40 grams butter, melted and warm
3 deciliter milk
2 eggs, beaten separately
- Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
- Prepare yeast. Add yeast to flour mixture. Stir.
- Add milk and warm melted butter. Stir.
- Add saffron and one egg. Stir well.
- Knead until it forms a soft, smooth dough.
- Continue kneading until dough 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 sulfur or wax paper. Put 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.
- Bake for 30 to 35 minutes or until golden brown.
- Cool before cutting.
- Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home
- Switzerland: Rosa’s Musings: Butterzopf, The History Of A National Sunday Bread
- Les sept vies du pain / The 7 Lives of Bread: All the Bread in the World (English version)
- The 7 Lives of Bread: Recipe for Bread by the Sweat of Their Brow