Malt Bread

• 1½lb white flour (or a mixture of plain white and wholemeal flour)
• 1oz fresh yeast

Sieve flour into a bowl. Cream yeast with a little water, and dissolve salt in rest of water. Add the yeast and water to the flour, then add treacle, malt, butter and sultanas. Knead to an even texture, prove till double in size, knead again and shape into tins. Prove until the mixture reaches the top of the tins, then bake at 425 °F, 220°C, gas mark 7 for forty-five minutes, turning the loaves