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Malt Bread #2

ingredients

makes 2 loaves
25 g (1 oz) fresh yeast
approx. 2/3 cup (150 ml) 1/4 pt lukewarm water
2 tablespoons black treacle (molasses)
4 tablespoons, or 4 oz (100 g) malt extract
2 tbsp (25 g) 1 oz butter or margarine
4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1/2 teaspoon salt
50 to 100 g (2 to 4 oz) sultanas (golden raisins) (optional)
honey, or milk and sugar syrup to glaze (optional)

method

1. Cream the yeast with a little of the water and leave in a warm place until frothy.

2. Warm the treacle, malt extract and fat in a saucepan until the mixture is liquid. Cool.

3. Sift the flour and salt into a bowl. Make a well in the centre and add the yeast, malt mixture and the remaining water.

4. Mix to a dough, then turn out and knead for 10 minutes or until smooth, firm and elastic.

5. Knead in the sultanas, if used.

6. Divide the dough in half and shape each portion into a loaf.

7. Place in two greased 500 g (1 lb) loaf tins. Cover loosely with oiled polythene and leave to rise in a warm place until the dough reaches the top of the tin.

8. Bake in a preheated moderately hot oven 200°C (400°F) Gas Mark 6 for 45 minutes.

9. Brush the hot loaves with honey, or milk and sugar syrup, if used, and leave to cool.

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