- 1 kg Flour
- 2 1/2 dl Warm milk
- 40 g Fresh yeast
- 2 Eggs for yeast mixture
- 120 g Sugar
- 150 g Butter; softened
- 20 g Malt extract; powder or liquid
- 15 g Salt
- 250 g Raisins
- Lemon zest; grated
- 1 Egg, beaten
- Apricot glaze and water icing
- Flaked almonds; optional
Yield: 1 bread
Add the yeast, the 2 eggs, 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 and make zig zag cuts with the scissors in the surface.
Bake in the tins at 200 C (400 F;) 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.
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.