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1 kg flour
2 1/2 dl Warm milk
40 g Fresh yeast
2 Eggs; (1)
1 Eggs; (2)
120 g Sugar
150 g butter; softened
20 g Malt extract; powder or
- liquid
15 g Salt
250 g Raisins
Lemon zest; grated
Apricot glaze and
- water icing
Flaked almonds; optional
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
TAILLAULE FROM NEUCHATEL: the story
"Taillaule", a sort of sweetened bread, was made differently in the past.
It was a flattened ball of dough baked directly on the floor of the oven.
The surface was cut sharply with a pointed knife or snipped with scissors
to form deep parallel cuts. This gave rise to its name "taillaule" meaning
cut. These early "taillaules" had a somewhat different flavour from the
present day moulded loaves.
The recipe:
Add the yeast, eggs (1), sugar, malt, salt, lemon zest and flour to the
milk. Knead well to obtain a smooth dough. Add the softened butter and
knead again. Finally add the dried fruit.
Cover the dough and leave to rise in a warm place for about 1 hour.
Divide the dough into 2 equal parts as if making two French sticks and
place in 2 fruit cake tins.
Leave again in a warm place to rise to 3/4 height of tin.
Brush with beaten egg (2) and make zig zag cuts with the scissors in the
surface.
Bake in the tins at 200 oC for 25 minutes .
Remove from oven, brush with an apricot glaze and then coat with a water
icing.
Toasted flaked almonds can be sprinkled on top.
Recommended drink: tea or coffee.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
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