Title: Taillaule (Neuchatel) (E)
Categories: Bread Dessert German
Yield: 1 Bread

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

from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]

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