This post marks two firsts: It introduces the Galley category where I publish my favorite recipes. The recipes that are particulary suitable for these serene moments when you’re sitting outside at sunrise with a freshly brewed cup of coffee in your hand will become part of the “Cappuccino on the Foredeck” series.
Cuchaule [cue-shoal] is not just a bread to me, but a veritable soul food. My memories of it go back to when my grandma used it to bring it to my bed on Sunday morning when I was at her house – with no coffee yet then, but in large chunks covered in butter and jam.
The recipe originates from my home canton (that’s what the Swiss call their states) of Fribourg and is a Sunday classic there. It takes some time to prepare, but believe me, you’ll be fully rewarded upon your first bite.The recipe is transcribed from [German] Aus Schweizer Küchen (From Swiss Kitchens), a standard for Swiss cuisine by culinary legend Marianne Kaltenbach.
Ingredients
- 1 kg white flour
- 40 g fresh yeast (or 13 grams of dried yeast)
- 150 g sugar
- 2.5 dl milk
- 2.5 dl water
- 80 g butter
- 1 dl cream
- 1 tsp salt
- 1 whole egg
- 250 mg powdered saffron
- 1 eggyolk
Method
- Sieve the flour into a large, pre-warmed bowl. Create a well in the middle.
- Mix sugar and yeast until liquid.
- Mix 2 tbsp of milk and 1 tbsp of flour to a paste.
- Pour liquid and paste into the well and stir carefully (not including any additional flour).
- Leave to rest for 20 minutes in a warm place.
- Heat milk and water. Remove from heat.
- Melt butter in liquid.
- Add cream.
- Mix into bowl in portions until integrated.
- Mix salt, egg and saffron.
- Add to dough and knead until no longer sticky.
- Leave to rise until volume doubles (approximately 1.5 hours).
- Separate into two or three loaves.
- With a sharp knife, carve a coarse grid into the top of each of the loaves.
- Leave to rest in a cool place for 10 minutes.
- Glaze loaves in whisked egg yolk.
- Bake for 35-40 minutes (depending on size) at 190° Celsius (375° Fahrenheit)