European Recipes:Swiss Recipes:Taillaule (neuchatel)

Recipe via Meal-Master (tm) v8.02

       Title: TAILLAULE (NEUCHATEL)
Categories: Breads, Desserts, Swiss
       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