CUCHAULE - WORLD BREAD DAY 2008

The 16th of October has been declared as "World Bread Day" by the International Union Of Bakers And Bakers-Confectioners (UIB). On that occasion Zorra at the great "Kochtopf" (a Swiss expat living in Spain) is organizing an event and roundup in order to celebrate bread and the art of bread making around the world. So, everybody is cordially invited to bake or buy the bread of their choice and talk about it on their blog.

As I don't write enough about the food and specialities of my country, I thought that it would be a good idea to share with you a traditional as well as seasonal Swiss bread recipe which hails from the canton of Fribourg...

"Cuchaule" is a light brioche-like sweet saffron bread which is generally baked for the Bénichon harvest celebration of thanksgiving. It is spread with butter and a spicy mustard based spread/"jam" called "Moutarde De Bénichon - Bénichon Mustard" (made with candied sugar, vin cuit - a sweet and sour, sticky substance made with reduced apple and pear juice - spices such as cinnamon, star anise, cloves and mustard powder).

The Bénichon festivities take place on the first Sunday of October in the district of Gruyères in Fribourg in all villages. During the 15th century, this event was the parish's patron feast. It used to last three days and was accompanied by a big banquet, a lot of dancing and game playing. Later on, it became a harvest time festival marked by the transhumance ("désalpe" or seasonal migration of the livestock to the winter pastures). Now, it is chiefly famous for the eating which can go on for more than six hours, although there are also dances, parades and plenty of music.

This "Cuchaule" bread is really exquisite. With it's delicate taste, fluffy inside, soft golden crust and beautiful saffron color, you'll be immediately conquered. It is a delightful treat which pairs wonderfully well with the spicy flavor of "Moutarde De Bénichon" and can be eaten together with nearly anything sweet or savory (cream cheese, jam, honey, peanut butter, pate, cheese, etc...). The sumum of Swiss cuisine!

~ Cuchaule ~
Recipe by Rosa @ Rosa's Yummy Yums 2008.

Makes 1 big loaf or 2 medium loaves.

Ingredients:
500 - 550g Plain white flour
40g Unsalted butter, softened
1 Packet (7g) Dried yeast
300ml Milk
100g Castor sugar (+ 1Tbs)
1 Tsp Salt
125mg Saffron
1 Egg, to glaze

Method:
1. In a small bowl, pour 100ml of the milk and mix in 1 Tbs sugar. Sprinkle the yeast into the milk. Leave for 10 minutes, until slightly frothy and then stir to disolve.
2. Mix the flour and salt together in a large bowl, make a well in the centre of the flour and pour in the yeasted milk.
3. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste.
4. Cover with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.
5. Meanwhile, put the lerftover milk and the sugar in a pan and stir until the sugar has dissolved (over low heat). Set aside.
6. Add the lukewarm milk mixture, saffron and softened butter to the flour well. Mix in the flour to form a soft dough.
7. Turn the dough out onto a well-floured surface and knead until smooth, shiny and elastic for about 10 minutes.
8. Put the dough in a buttered bowl, turning to coat evenly with butter. Cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 to 2 hours.
9. Knock back the dough, then leave to rest for 10 minutes.
10. Divide the dough into two equal pieces (if you want small loaves).

11. Chaffe each piece (or the single piece of dough) to form a ball and then flatten them (it) a little.
12. Place on a baking sheet and cover with a tea towel.
13. Prove until doubled in size, about 30 - 45 minutes.
14. Twenty minutes before baking the bread, preheat the oven to 180°C (350° F).
15. Brush with the egg glaze (egg and 1 Tsp milk) and make crisscross patterns with the help of a knife.
16. Bake in preheated oven for 30 to 35 minutes until richly golden and hollow-sounding when tapped underneath.
17. Cool on a wire rack

Remarks:
While kneading the bread, don't forget to dust your working surface with flour.
Add only 1 Tbs of flour at a time if the dough tends to be too sticky.

Serving suggestions:
This brioche bread can be served at any time (breakfast, lunch, teatime, supper, etc...) and with the sweet or savory spreads/accompaniments of your choice.

See my other bread recipes here.

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~ Cuchaule ~
Recette par Rosa @ Rosa's Yummy Yums 2008.

Pour 1 grose brioche ou 2 cuchaules moyennes.

Ingrédients:
500 - 550g de Farine blanche/fleur
40g de Beurre non-salé, en pommade
1 Sachet (7g) de Levure sèche
300ml de Lait entier
100g de Sucre cristallisé (+ 1CS)
1 CC de Sel
125mg de Safran
1 Oeuf battu, pour dorer

Méthode:
1. Mettre 100ml de lait tiède dans un petit bol, ajouter 1 CS de sucre et saupoudrer avec la levure. Mélanger pour dissoudre et laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 10 minute.
2. Dans un grand bol, mélanger ensemble la farine et le sel. Créer un puits et y verser le mélange lait/sucre/levure.
3. A l'aide d'une cuillère en bois, ramener suffisamment de farine afin d'obtenir une pâte visqueuse telle une pate à pancakes.
4. Couvrir avec un linge et laisser la "pâte" lever pendant 20 minutes.
5. Pendant ce temps, mettez le restant de lait et le sucre dans un casserole. Chauffer à feu doux afin de dissoudre le sucre, puis mettre de côté.
6. Ajouter le mélange lait/sucre tiède, le safran et le beurre mou dans le puits et bien mélanger afin d'obtenir une pâte souple.
7. Sur un plan de travail fariné, pétrir pendant 10 minutes, jusqu'à ce que la pâte soit élastique.

8. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites-la tourner dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film alimentaire, puis avec un linge.
9. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.
10. Dégonfler la pâte et la mettre sur une surface farinée.
11. Diviser la pâte en deux parts égales.
12. Donner la forme d'un pain rond et légèrement applati, puis transférer sur une plaque recouverte de papier sulfurisé. Couvrir avec un linge.
13. Laisser lever pendant 30 à 45 minutes, jusqu'à ce que le pain ait doublé de volume.
14. Vingt minutes avant d'enfourner le pain, préchauffer le four à 180° C (350° F).
15. Juste avant d'enfourner vos pains, les badigeonner avec le glaçage à l'oeuf et, à l'aide d'un couteau, créer un motif d'échiquier.
16. Cuire pendant 30 à 35 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
17. Mettre les pain à reffroidir sur une grille.

Remarques:
Lors du pétrissage, si votre pâte colle, saupoudrez-la d'un peu de farine (1 CS à la fois).

Idées de présentation:
Cette brioche peut être servie à toute heure de la journée (petit-déjeuner, déjeuner, goûter, souper, etc...) et mangée avec l'accompagnement salé ou sucré de votre choix.

Consultez mes autres recettes de pain ici.