Malted Fruit Loaf

Name: Malted Fruit Loaf
Yield: Makes 2 Loaves
Ingredients: 50 g/2 oz/scant ¼ cup malt extract; 75 g/3 oz/6 tbsp butter; 30 ml/2 tbsp golden (light corn) syrup; 50 g/2 oz/¼ cup currants; 150 ml/5 fl oz/⅔ cup lukewarm milk; 20 g/¾ oz fresh yeast; 5 ml/1 tsp mixed (apple pie) spice; 450 g/1 lb/4 cups unbleached white bread flour; 30 ml/2 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp mixed chopped (candied) peel; 30 ml/2 tbsp milk; 50 g/2 oz/¼ cup ready-to-eat dried apricots; 50 g/2 oz/⅓ cup sultanas (golden raisins)

Preparation info

Makes
2
Loaves

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Ingredients

50 g/2 oz/scant ¼ cup malt extract
30

Method

Grease two 450g/1lb loaf tins (pans).
Melt the malt extract, syrup and butter in a pan. Leave to cool.
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.
Knead on a floured surface until smoot