1 oz Fresh yeast -or-
1 tb Dried yeast -and-
1 ts Caster sugar
1/4 pt Tepid water (approx)
1 lb Plain flour
1 ts Salt
4 tb Malt extract
1 tb Black treacle (molasses)
1 oz Butter or margarine
Sugar & water to glaze
-(optional)
From: Melanie Harper tcsmhz@aie.lreg.co.uk
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings