Malt Bread

Preparation info

  • 2

    medium loaves
    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. self-raising flour
  • 2 level teasp. bicarbonate of soda
  • 4


Sift the flour and soda into a bowl. Melt syrup and malt in a pan with the milk and add with beaten eggs to the flour; lastly add the fruit. Pour into greased tins (cake- or bread-tins) and bake in a fairly hot oven (400°–375° F., Gas 6–5).