Sticky Malt Loaf Recipe
The experience of this Sticky Malt Loaf recipe, will never let you go for another recipe again. This Sticky Malt Loaf is always a hit as a Main Dish . Treat your family to this delicious Sticky Malt Loaf. They are going to simply adore it.
Ingredients
1 package compressed yeast or 1 package active dry yeast
1/2 cup warm water
2 cups bread flour
a pinch of salt
3 tablespoons malt extract
1 tablespoon blackstrap molasses
2 tablespoons butter
2/3 cup golden seedless raisins
1 tablespoon clear honey
Directions
Blend the fresh yeast in the warm water or follow package directions for the dry yeast.
Leave in a warm place for 10 minutes until the liquid is frothy.
Put the flour and salt into the processor bowl.
Heat together the malt extract, molasses and butter until the fat has just melted.
With the machine running, pour the yeast liquid through the feeder tube and then the malt liquid and process to a soft dough .
Stir in the dried fruit.
Flour your hands and shape the dough into a ball.
Leave in a greased plastic bag for 45 minutes in a warm place until doubled in size.
Knead lightly and shape into a cylinder.
Put into a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan and return to the greased bag and leave until the dough reaches the top of the pan.
Remove the bag and bake at 400°F for 45 minutes.
Turn on to a wire rack and brush all over with a wet pastry brush dipped in honey.
Leave until cold.
Serve sliced and buttered.
Leave in a warm place for 10 minutes until the liquid is frothy.
Put the flour and salt into the processor bowl.
Heat together the malt extract, molasses and butter until the fat has just melted.
With the machine running, pour the yeast liquid through the feeder tube and then the malt liquid and process to a soft dough .
Stir in the dried fruit.
Flour your hands and shape the dough into a ball.
Leave in a greased plastic bag for 45 minutes in a warm place until doubled in size.
Knead lightly and shape into a cylinder.
Put into a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan and return to the greased bag and leave until the dough reaches the top of the pan.
Remove the bag and bake at 400°F for 45 minutes.
Turn on to a wire rack and brush all over with a wet pastry brush dipped in honey.
Leave until cold.
Serve sliced and buttered.
