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 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