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My new favourite bread! This saffron herb bread is incredibly quick to make and is visually stunning, too. If you're a fan of saffron, then you will love this bread. The original recipe for this saffron bread comes from the canton of Fribourg. Known by the locals as "cuchaule", this Fribourg speciality is a slightly sweet yeast bread made with saffron.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One loaf tin (approx. 22 cm), greased
How it's done
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water, oil and agave syrup, knead to form a soft, smooth dough. Place the dough in the prepared tin, cover and leave to rise for approx. 30 mins.
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Score the bread lengthwise after 10 mins. in the oven. Remove the bread from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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