Malt Bread

Instructions

1. 1

   Blend yeast into water, adding sugar if using dried yeast.

2. 2

   Mix flour and salt.

3. 3

   Warm the malt, treacle and fat until just melted.

4. 4

   Stir both sets of wet ingredients into the dry ingredients −− they should form a soft, sticky dough (add more water if needed).

5. 5

   Knead on floured board until firm and elastic.

6. 6

   Divide into two, shape into oblongs, roll up like Swiss roll and put into two prepared 1 lb loaf tins.

7. 7

   Leave to rise until the dough fills the tins (this may take quite a while, anywhere up to 90 minutes).

8. 8

   Bake 30 − 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if liked.