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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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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