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 -20ºC ruit cake tins. Leave again in a warm place to rise to 0.75 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: 1.4198113207547.19