Malt Bread
malt bread
OtherOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1 oz fresh yeast or 1 tbsp dried yeast and 1 tsp caster sugar
- 1/4 pint tepid water
- 1 lb plain flour
- 1 tsp salt
- 4 tbsp malt extract
- 1 tbsp black treacle
- 1 oz butter or margarine
- sugar and water to glaze (optional)
Instructions
- 1
Blend yeast into water, adding sugar if using dried yeast.
- 2
Mix flour and salt.
- 3
Warm the malt, treacle and fat until just melted.
- 4
Stir both sets of wet ingredients into the dry ingredients −− they should form a soft, sticky dough (add more water if needed).
- 5
Knead on floured board until firm and elastic.
- 6
Divide into two, shape into oblongs, roll up like Swiss roll and put into two prepared 1 lb loaf tins.
- 7
Leave to rise until the dough fills the tins (this may take quite a while, anywhere up to 90 minutes).
- 8
Bake 30 − 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if liked.
Tags
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