Texan-Style Cuchaule

Ingredients

In the Texan-style Cuchaule, we incorporate Texan spices such as chili powder, cumin, and paprika to infuse the bread with a smoky and spicy flavor. Additionally, we use ingredients commonly found in Texan cuisine, such as buttermilk and cornmeal, to enhance the texture and taste of the bread. We alse have the original recipe for Cuchaule, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) saffron threads 1/2 teaspoon (2.5g) saffron threads
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 1/2 cups (355ml) buttermilk 1 1/2 cups (355ml) buttermilk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for 10 minutes.
2. 2.
   In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, chili powder, cumin, paprika, and yeast.
3. 3.
   In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and the saffron mixture.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 190°C (375°F) and grease a baking sheet.
8. 8.
   Punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.
9. 9.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
10. 10.
    Bake the Texan-style Cuchaule for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Saffron — To enhance the saffron flavor, crush the threads slightly before steeping them in water.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Serve the Texan-style Cuchaule warm with a pat of butter for an extra indulgence.
• This bread is perfect for making sandwiches with leftover barbecue meats.

Serving advice

Serve the Texan-style Cuchaule as a side dish with Texan-style barbecue or enjoy it on its own as a flavorful snack or breakfast bread.

Presentation advice

Slice the Texan-style Cuchaule into thick slices and arrange them on a wooden cutting board. Garnish with fresh herbs such as cilantro or parsley for a pop of color.