Malted Fruit Loaf

Preparation info
  • Makes


    Appears in
    The Ultimate Bread Machine Cookbook

    By Jennie Shapter

    Published 2010

    • About


    • 50 g/2 oz/scant ¼ cup malt extract
    • 30


      1. Grease two 450g/1lb loaf tins (pans).
      2. Melt the malt extract, syrup and butter in a pan. Leave to cool.
      3. Sift the flour and spice into a large bowl; make a central well. Cream the yeast with a little of the milk; blend in the rest. Add the yeast mixture with the malt extract to the flour and make a dough.
      4. Knead on a floured surface until smoot