A traditional Swiss saffron bread, known for its golden hue and subtle spice. This recipe guides you through making a single loaf, perfect for breakfast or a snack, especially when served with butter or alongside your favorite hot beverage.
1. In a bowl, combine the milk, butter, honey, sugar, and saffron. Mix well until the mixture is slightly warm (about 37 degrees Celsius). Let it sit for 5-10 minutes.
2. In a large separate bowl, combine flour and salt. Make a well in the middle.
3. Pour the liquid mixture into the dry ingredients and mix well until the dough starts to come together.
4. Tip the dough onto a floured surface and knead for a few minutes. Alternatively, use a stand mixer with a kneading attachment and knead for 5 minutes.
5. Place the formed dough in an oiled bowl, cover, and let it rise at room temperature for 1-1.5 hours, or until doubled in size. A cold oven can be used as a proving environment.
6. (Optional, for overnight preparation): Place the dough in a covered bowl in the fridge and let it rise overnight. Remove from the fridge 30 minutes before proceeding to the next step.
7. Shape the dough into a ball. Place it into a Dutch oven lined with parchment paper or directly onto a baking sheet. Cover (with the Dutch oven lid or a tea towel) and let rise for another 20-30 minutes while the oven preheats.
8. Preheat the oven to 200 degrees C (400 degrees F).
9. Beat the egg and brush the cuchaule all over with the egg wash. Score the bread in your desired pattern.
10. Bake for 25-30 minutes. If using a Dutch oven, bake with the lid on for the first 20 minutes, then remove the lid and bake for the last 10 minutes to allow it to brown. If using a baking sheet, bake for the full 30 minutes, keeping an eye on it to prevent over-darkening.
11. Remove from the oven and let rest for a good half hour before serving. It is delicious with a pat of salted butter and your favorite tea or coffee.
