Malt Loaf Recipe |
||
|
You will need..... 1 lb. plain flour 1 level teaspoons salt 3 tablespoons malt extract 2 tablespoons black treacle 1 oz. margarine Preparation Time For the yeast liquid: 20 minutes 1 teaspoons sugar 1/4 pint plus 3 tablespoons warm water Cooking Time 1 level tablespoon dried yeast 40-45 minutes honey for glazing
Oven setting 400ºF; Gas Mark 6
Prepare the yeast liquid (see method, recipe White Bread). Sift flour and salt together. Warm together malt extract, black treacle and margarine. Cool. Add with yeast liquid to flour and work to a soft dough. Add a little extra flour if too soft. Turn on to a floured and knead well until smooth and elastic.
Divide dough in half, flatten each piece and roll up as for a Swiss roll to fit two greased 1-lb. loaf tins. Put to rise in large lightly greased polythene bags until dough rises to top of tins and springs back when lightly pressed.
Remove bags and bake in a hot oven for 40-45 minutes. Turn out and brush top of hot loaves with a wet brush dipped in honey; cool on a wire tray.
Quick Tip
If fresh yeast is used instead of dried, double the quantity i.e. 1/2 oz. fresh yeast or 2 level teaspoons dried yeast; 1 oz. fresh yeast or 1 level tablespoon dried yeast.
|
||