Taillaule (Neuchatel)
Yield
1 breadPrep
1 hrsCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
all-purpose flour
|
*
|
| 2 ½ | dl |
milk
warm |
*
|
| 40 | grams |
yeast, active dry
fresh |
|
| 2 | large |
eggs
(1) |
|
| 1 | large |
eggs
(2) |
|
| 120 | grams |
sugar
|
|
| 150 | grams |
butter
softened |
|
| 20 | grams |
malt extract
powder or, liquid |
* |
| 15 | grams |
salt
|
|
| 250 | grams |
raisins, seedless
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | x |
almonds
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
all-purpose flour
|
*
|
| 2.5 | dl |
milk
warm |
*
|
| 4E+1 | grams |
yeast, active dry
fresh |
|
| 2 | large |
eggs
(1) |
|
| 1 | large |
eggs
(2) |
|
| 1.2E+2 | grams |
sugar
|
|
| 1.5E+2 | grams |
butter
softened |
|
| 2E+1 | grams |
malt extract
powder or, liquid |
* |
| 15 | grams |
salt
|
|
| 2.5E+2 | grams |
raisins, seedless
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | x |
almonds
optional |
*
|
Directions
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 ¾ 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.
