Taillaule (neuchatel) (e)

1 bread

Ingredients

Quantity Ingredient
1 kilograms Flour
2½ decilitre Warm milk
40 grams Fresh yeast
2 Eggs; (1)
1 Eggs; (2)
120 grams Sugar
150 grams Butter; softened
20 grams Malt extract; powder or liquid
15 grams Salt
250 grams Raisins
Lemon zest; grated
Apricot glaze and water icing
Flaked almonds; optional

Directions

(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ 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 ¾ 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 Submitted By DAN KLEPACH On 12-15-95

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