Neuchatel Taillaule Bread

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.
Course Breakfast
Cuisine Swiss
Keyword Breads
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 people


  • 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


  • 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.