Ingredients Jump to Instructions ↓

  1. 1 kg Flour

  2. 2 1/2 dl Warm milk

  3. 40 g Fresh yeast

  4. 2 Eggs; (1)

  5. 1 Eggs; (2)

  6. 120 g Sugar

  7. 150 g Butter; softened

  8. 20 g Malt extract; powder or - liquid

  9. 15 g Salt

  10. 250 g Raisins Lemon zest; grated Apricot glaze and - water icing Flaked almonds; optional

  11. 100 g 3 1/2 oz;

  12. 1 dl 3 1/2 fl oz 2/5 cup;

  13. 180 oC

  14. 350 oF;

  15. 200 oC

  16. 400 oF;

  17. 230 oC

  18. 450 oF;

  19. 250 oC

  20. 475 oF;

  21. 2 1/2 cm 1 inch

Instructions Jump to Ingredients ↑

  1. 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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