Malt bread

Yield: 12 Servings

Measure Ingredient
1 ounce Fresh yeast -or-
1 tablespoon Dried yeast -and-
1 teaspoon Caster sugar
¼ pint Tepid water (approx)
1 pounds Plain flour
1 teaspoon Salt
4 tablespoons Malt extract
1 tablespoon Black treacle (molasses)
1 ounce Butter or margarine
\N \N Sugar & water to glaze (optional)

From: Melanie Harper <tcsmhz@...> Date: Tue, 3 Aug 93 12:32:12 BST Here are three recipes all of which use malt. The first, "Malt Loaf (Light)", is my mother-in-law's recipe for malt loaf (sorry, I don't know where she got it from). It is a lighter and firmer loaf than is usually sold in supermarkets, although it is still very nice. The second, "Malt Bread", and third, "Raisin Malt Loaf", are both from the Good Housekeeping Cookery Encyclopaedia -- one is for a yeasted malt bread, and one is for a malt loaf which looks as though it should be much like the UK supermarket variety.

Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt. Warm the malt, treacle and fat until just melted. Stir both sets of wet ingredients into the dry ingredients -- they should form a soft, sticky dough (add more water if needed). Knead on floured board until firm and elastic. Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not know why] and put into two prepared 1lb loaf tins. Leave to rise until the dough fills the tins (this may take quite a while, anywhere up to 90 minutes). Bake 30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if liked.


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