. . : Taillaule (Neuchatel) Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Taillaule (Neuchatel)
Category Desserts
Total Hits 643
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

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

Render: 0.003 Sec ¦ By AhmBay