Taillaule (neuchatel) (e) Recipe
Yield: 1 breadRecipe by luhu.jp
Ingredients:
1 kilo: Flour,
- liquid,
2 1/2 deciliter: Warm milk,
15 gram: Salt,
40 gram: Fresh yeast,
250 gram: Raisins,
2: Eggs, (1)
Lemon zest, grated
1: Eggs, (2)
Apricot glaze and,
120 gram: Sugar,
- water icing,
150 gram: Butter, softened
Flaked almonds, optional
20 gram: Malt extract, powder or
Directions:
(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
Submitted By DAN KLEPACH On 12-15-95
Source from luhu.jp
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
Submitted By DAN KLEPACH On 12-15-95
Source from luhu.jp