The moment I saw Rosa's Yummy Yum Cuchaule,my eyes were captivated by its gorgeous looks and my senses were craving for it ambrosial flavors.Cuchaule is a rich festive Swiss harvest bread made with saffron(Sold at price of gold in this part of the world).I baked it following the original recipe closely,except for the itsy bitsy bit of turmeric that I added for little more color.I guess my Cuchaule doesn't look as pretty as Rosa's,mine needed more deeper cuts while pattering it.Never mind the amateur patterns,I relished the bread for its richness and the mild succulent saffron flavor. Thank you Rosa for the decadent bread recipe:)
Ingredients:
2 and 1/2 cup of all purpose flour
4 tablespoon butter at room temperature
1/4ounce(7g) 1 Pack active dry yeast
1 and 1/4 cup of reduced fat Organic Milk
1/2 a cup light brown sugar
1/2 Teaspoon Salt
1 pinch saffron
1/8 teaspoon turmeric
1 Organic Egg yolk for glaze(egg yolk gives a darker glaze,use whole egg for a lighter glaze)
Method:
Prepare the Dough
Dissolve the yeast in 1/4 cup of milk and sprinkle the yeast and allow rise until it gets frothy, about 10 minutes.Warm rest of the milk in a saucepan,add butter,sugar,turmeric and saffron ,turn off the heat when butter is all melted and sugar is completely dissolved;about a minute.
In a large bowl combine the flour with the yeast mixture and saffron milk.Apply some oil on the sides of the bowl cover and allow to the dough to rise until double it size about an hour and half hour.
Proof and Bake
Preheat oven to 350F.
Sprinkle some all purpose flour on the work surface and knead the dough for a minute until smooth ,then shape the dough in to a circle and place on a greased baking sheet and proof for another hour by covering and allow to rise one more time before baking.
Before baking ,whisk the egg yolk and brush on the bread.Using a knife make a crisscross pattern.
Place in the middle rack of the oven and bake for 30-35 minutes.Cool for at least 10 minutes on a rack and slice with a serrated knife.
Guess someone here can't wait that long,wants to taste the bread right out of the oven,its the curious toddler in the house.
Swiss serve this bread with butter and spicy mustard based spread,wish we had that kinda spicy spread in stores here.I slathered mine with some nutella.Any leftover are great for bread budding.
For more such colored breads don't miss the BBD:Colored bread event. This yeast bread is also sent for Susan's Yeast Spotting
