Malt Bread

• 1 lb (450 g) strong plain flour
• 1 level teaspoon salt

Sift the flour and salt into a bowl, add the sultanas and make a well in the centre. Measure the malt extract, treacle and butter into a saucepan. Place over low heat and stir until the butter has melted and the mixture is blended. Remove from the heat and cool until warm, so that the hand can be comfortably held against the sides of the pan.

Dissolve the fresh yeast in the warm water.