Sultana Malt Loaf Recipe
Make Sultana Malt Loaf! No other activity will relax you as much as this does. I challenge you to give me a better recipe of Sultana Malt Loaf than this.
Ingredients
4 oz. wholewheat flour
12 oz. plain flour
good pinch of salt
3/4-oz. yeast
2 level tblspns, malt extract
2 oz. castor sugar
extract
2 oz. cleaned sultanas
just under 1/2 pint warmed milk
a 2-lb. loaf tin will be required
For the glaze:
1 level dssrtspn. castor sugar
1 dssrtspn. milk
Directions
Sift the flours and a pinch of salt into a warm- ed basin.
Leave them in a warm place for a few minutes to heat the flour very slightly.
Put the yeast into a basin, add a teaspoon of the sugar and stir the yeast and sugar to a- liquid cream.
Add the rest of the sugar to the flour.
Put the malt extract into a measuring jug and pour on enough warmed milk to make the quantity up to half-a-pint altogether.
Stir until the malt has dissolved.
Make a well in the centre of the flour and pour in the liquid and the creamed yeast.
Mix it well in the centre, then gradually work in the flour round the sides.
Turn the dough onto a floured board and knead it very thoroughly for 10 minutes.
Knead in the sultanas, then grease the bowl lightly and put back the dough.
Cover it with a damp cloth and stand the basin in an evenly warm place for about 11/2 hours, until the dough has doubled in bulk.
Grease the loaf tin very thoroughly.
Knead the dough very lightly, place it in the tin and put it back in a warm place until the dough has risen well and is about 1" from the top of the tin.
Bake the loaf in a hot oven (425° F - Gas Mark 7) for 15 minutes, then reduce the heat to 37^° F (Gas Mark 5) for a further hour.
Turn the loaf out of the tin about 10 minutes before the end of the baking.
Melt the sugar for the glaze in the milk and bring to the boil, then brush it over the top of the loaf.
Leave the loaf to cool on a wire tray.
To 2 tblspns sugar add tepid water.
Add this to milk and stir in 3 cups of the flour.
Beat well and leave to rise till doubled in bulk.
Remove cardamon seeds from cap- sules and grind very fine.
Cream butter and remaining sugar.
Add the cardamon seeds and mix with the yeast sponge.
Sift remaining flour and salt and knead into sponge.
Knead thoroughly and let rise till doubled in bulk.
Shape into rolls or loaves and let rise once again.
Bake at 375° F for 30-40 minutes.
Leave them in a warm place for a few minutes to heat the flour very slightly.
Put the yeast into a basin, add a teaspoon of the sugar and stir the yeast and sugar to a- liquid cream.
Add the rest of the sugar to the flour.
Put the malt extract into a measuring jug and pour on enough warmed milk to make the quantity up to half-a-pint altogether.
Stir until the malt has dissolved.
Make a well in the centre of the flour and pour in the liquid and the creamed yeast.
Mix it well in the centre, then gradually work in the flour round the sides.
Turn the dough onto a floured board and knead it very thoroughly for 10 minutes.
Knead in the sultanas, then grease the bowl lightly and put back the dough.
Cover it with a damp cloth and stand the basin in an evenly warm place for about 11/2 hours, until the dough has doubled in bulk.
Grease the loaf tin very thoroughly.
Knead the dough very lightly, place it in the tin and put it back in a warm place until the dough has risen well and is about 1" from the top of the tin.
Bake the loaf in a hot oven (425° F - Gas Mark 7) for 15 minutes, then reduce the heat to 37^° F (Gas Mark 5) for a further hour.
Turn the loaf out of the tin about 10 minutes before the end of the baking.
Melt the sugar for the glaze in the milk and bring to the boil, then brush it over the top of the loaf.
Leave the loaf to cool on a wire tray.
To 2 tblspns sugar add tepid water.
Add this to milk and stir in 3 cups of the flour.
Beat well and leave to rise till doubled in bulk.
Remove cardamon seeds from cap- sules and grind very fine.
Cream butter and remaining sugar.
Add the cardamon seeds and mix with the yeast sponge.
Sift remaining flour and salt and knead into sponge.
Knead thoroughly and let rise till doubled in bulk.
Shape into rolls or loaves and let rise once again.
Bake at 375° F for 30-40 minutes.
