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