English Malt Bread Recipe 395

STICKY MALT LOAVES

Sticky malt loaves image

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Lunch, Snack, Treat

Time 1h5m

Yield Makes 2, each cuts into 10 slices

Number Of Ingredients 9

Ingredients

sunflower oil, for greasing
150ml hot black tea
175g malt extract, plus extra for glazing (see tip)
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs, beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Steps:

Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium

PRUE LEITH'S MALT LOAF

Prue Leith's Malt Loaf image

The key to a great malt loaf is in the fruit-soaking - either in the microwave if you're short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.

Categories Cakes

Yield Makes 1 large loaf

Number Of Ingredients 12

Ingredients

1 strong black tea bag
150ml just-boiled water
200g flame raisins
100g soft, pitted prunes, finely chopped
½ tsp bicarbonate of soda
150g malt extract, plus extra for glazing
40g black treacle
100g dark muscovado sugar
250g plain flour
1 tsp baking powder
2 eggs, lightly beaten
unsalted butter, to serve (optional)

Steps:

Heat the oven to 170°C/150°C fan/325°F/Gas 3.
Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2-3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined tin and bake it for 1-1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1-2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).

ENGLISH MALT BREAD RECIPE - (3.9/5)

English Malt Bread Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 10

Ingredients

2 tbsp (25gm) butter
1/4 cup (60ml - 2 fl oz) malt extract
2 tbsp (30ml) molasses
1 cup (240ml - 8 fl oz) milk
1 large egg, beaten
3 1/2 cups (500gm - 17 1/2 oz) plain white flour
1 tsp (5ml) salt
1 tbsp (15ml) brown sugar
1 cup (200gm - 7 oz) sultana raisins
2 tsp (10 ml) dried yeast

Steps:

Melt the butter, malt extract and molasses together in a small saucepan. Heat the milk and brown sugar together until just warm and stir in the yeast. Allow to sit for about 15 minutes until yeast is activated. Combine flour, salt and sultanas in a large bowl and add the cooled malt mixture, egg and milk/yeast mixture. Mix well and combine to form a dough. Knead the dough well on a board, using as little extra flour as possible to prevent sticking. Continue to knead until dough is soft, pliable and elastic (about 12 - 15 minutes) Place dough into a greased covered bowl and allow to rise until doubled in volume.

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