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Taillaule (Neuchatel)

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      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
  
  Typed for you by Rene Gagnaux @ 2:301/212.19
 
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