Malt Loaf Recipe
Ingredients
1 oz. (1 cake) fresh (compressed) yeast
1/4 pint + 4 tablespoons warm water
3 tablespoons malt extract
2 tablespoons (3T) black treacle (molasses)
1 oz. (21) butter, melted
1 lb. (4 cups) strong plain(all-purpose) flour
1 teaspoon salt
8 oz. (1 1/3 cups) sultanas or seedless raisins
How to make Malt Loaf
Blend the yeast with 3 tablespoons (1/4 cup) of the water.Warm the malt extract and treacle over low heat.
Stir in the remaining water, yeast liquid and butter.
Sift flour and salt into a warmed bowl, make a well in the centre and pour in the malt mixture.
Draw the ingredients together.
Mix in the fruit and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead until the dough is smooth and elastic.
Put into a lightly greased bowl, cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Knead gently for 4 minutes then divide the dough in half.
Shape each piece into a loaf and place in a greased 1 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 45 minutes until risen to the top of the tins.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 30-40 minutes until the loaves are browned and sound hollow when tapped underneath.
Turn out and cool on a wire rack.
When cold, wrap in foil.
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Malt Loaf
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