for 1 bread

Dough

500 g	white flour
¾ tsp	salt
60 g	sugar
2 sachet	saffron
½ cube	yeast (approx. 20 g), finely crumbled
3 dl	milk
60 g	butter

To shape

1

egg yolk

To serve

50 g	mild mustard
2 tsp	liquid honey
¼ tsp	cinnamon
¼ tsp	ground cloves
100 g	tangy Gruyère, in slices

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

On a lightly floured surface, shape the dough into a ball, place on a baking tray lined with baking paper, glaze with the egg yolk. Using a sharp knife, score the dough with a criss-cross

pattern.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

To serve

In a small bowl, mix the mustard with all the other ingredients up to and including the ground cloves. Cut the bread into slices, serve with the mustard and cheese.

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