Malt Bread

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Method

This recipe illustrates the use of self-raising flour as the only leavening in a bread. Like most teabreads, malt bread is at its best if, after cooling, it is wrapped in foil and stored for one or two days before eating, allowing the flavour to mature. Serve the bread sliced and buttered.

To make 1 large loaf, you will need 375 g (12 oz) self-raising flour, ½ teaspoon salt, 50 g (2 oz) butter or margarine, 250 g (8 oz) sultanas, currants or raisins, 200 ml (7 fl oz) milk, 5 tablespoons malt extract (available from chemists), 50 g (2 oz) soft brown sugar and 2 lightly beaten eggs.

  1. Put the flour and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the dried fruit. Warm together the milk, malt extract and sugar, without boiling and stir into the dry ingredients with a wooden spoon. Add the beaten eggs and mix together well.

  2. Turn the mixture into a greased and base-lined 1 kg (2 lb) loaf tin. Bake straight away at 180°C, 350°F, Gas Mark 4 for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

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