Neuchatel Taillaule Bread

Source:  Union des paysannes neuchateloises

Bread with history

The history of this bread dates back a few hundred years. A typical bread made in the French part of Switzerland packed full of lightness and raisins. Traditionally, it was baked on the hot stones in the wood ovens and given the signature style with the “zig-zag” deco on the top.

I found this recipe, along with several other special Swiss recipes from a 3″x5″ booklet. It’s a pocket-sized little book, put out from the Farm Women of Switzerland (Landfrauenvereine), from all the different regions, from all the different Cantons, their specialties. Browsing through this little book, I’ve found inspiration and have already posted a few recipes from it. For instance, the Vulley pie, or the Anise breads. These recipes, small as they are, speak loudly to me. Most importantly, I’m hoping these recipes come from a time when things were special, and made on a continuous basis. Baking hails from tradition, and heritage. It’s impressive how food withstands the test of time, yet honors a period of time.

A light, airy panne

Having airy and light qualities, I think it’s comparable to a brioche, or perhaps a Panettone. With learning the meaning of the name, Taillaule (which means cuts) one can see how its a bread beloved by all. Packed full of light airy dough, slightly sweetened and dolloped with raisins.

Taillaule bread

An excellent breakfast bread or for special occasions, or to have on hand for a snack, to take along on a picnic, hike, or whatever the occasion calls for.
Enjoy!
Course Breakfast
Cuisine Swiss
Keyword Breads
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 people

Ingredients

  • 1 kg white flour
  • 130 grams sugar
  • 15 grams salt
  • 150 grams butter soft
  • 42 grams yeast
  • 4 dl milk luke warm
  • 2 large eggs
  • 200 grams sultana raisins
  • 1 whole lemon peel grated
  • 1 large egg

Instructions

  • Place the flour in a bowl and add the sugar, salt and butter. 
  • Dissolve the yeast in the lukewarm milk (max. temp. 37 C); add the eggs and mix into the bowl. 
  • Add the sultana raisins and grated lemon peel. 
  • Knead the dough until it is smooth.  Allow to rise to twice its size for about 1-2 hours. 
  • Divide the dough into two equal parts.  Shape into two even sized rolls and place each one in a 30cm long cake form.
    Let rise for 20 minutes. 
  • Brush the surface with the egg and them form a criss cross pattern with a pair of scissors. 
  • Bake the Taillaules for 40 minutes @ 200 Celsius.

Notes

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