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