Homemade Malt Bread Recipe
Ingredients
| Yeast | 1 Ounce | |
| About 13 fl oz tepid water | ||
| Plain flour | 1 Pound | |
| Salt | 1 Teaspoon | |
| Malt | 3 Tablespoon | |
| 2 tablespoons black treacle | ||
| Butter/Margarine | 1 Ounce | |
| Sultanas | 8 Ounce, cleaned | |
| Sugar | 1 Tablespoon (For the glaze (optional):) | |
| Water | 1 Tablespoon (For the glaze (optional):) | |
Directions
Cream the yeast and water together. Sift the flour and salt into a mixing bowl. Warm the malt extract, treacle and butter or margarine until just melted, then stir into the flour with the yeast liquid. Combine well. Add the sultanas and beat for 5 minutes.
Divide the mixture between two greased 20.5 x 10 cm (8x4 inch) top measurement loaf tins. Cover and leave to rise in a warm place for 45 minutes, or until the dough almost fills the tins.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 40 to 45 minutes. When cooked the loaves may be brushed with the sugar and water glaze. Makes 2 loaves
Divide the mixture between two greased 20.5 x 10 cm (8x4 inch) top measurement loaf tins. Cover and leave to rise in a warm place for 45 minutes, or until the dough almost fills the tins.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 40 to 45 minutes. When cooked the loaves may be brushed with the sugar and water glaze. Makes 2 loaves
Chef
