---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Desserts, Swiss
       Yield: 1 bread
       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”, 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
   Bake in the tins at 200 oC for 25 minutes .
   Remove from oven, brush with an apricot glaze and then coat with a water
   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