Malt Bread

[ossie]

Hi Everyone,

Does anyone have a recipe for Malt Bread. We use to get it as a kid, some sixty years ago, however I can't buy it anywhere, so hoping someone has heard of it and maybe has a recipe for it. Thanks Shirley

[klarina]

I googled "malt bread" and found these recipes

http://www.cs.cmu.edu/~mjw/recipes/b...t-recipes.html

I hope this is what you are looking for.

[motoandnutty]

Here is Delia Smith's recipe taken from Delia Smith’s Book of Cakes
STICKY MALT LOAF
This, being a very rich yeast dough, takes a long time to rise but, provided you're not in a hurry, is very simple. When making two loaves, the easiest way to make sure you have the same amount of mixture in both tins is to place both the tins on balance scales – one where the weights should normally go and one on the scale pan – then you can balance the mixture perfectly. If you want to you can make one loaf by halving the ingredients exactly but we found two disappeared very quickly.

Makes 2 small loavesIngredients
1 lb (450 g) plain flour
1 level teaspoon salt
1 level tablespoon easy-blend dried yeast
8 oz (225 g) sultanas
1 level teaspoon brown sugar
4 tablespoons malt extract
2 tablespoons black treacle
1 oz (25 g) butter or margarine
honey or golden syrup to glaze

Equipment
You will also need two 1 lb (450 g) loaf tins brushed with melted butter.
.

Method
First sift the flour, salt and yeast into a bowl and stir in the sultanas. Then put the sugar into a glass measuring jug and pour in 8 fl oz (225 ml) hand-hot water and stir well. Now combine the malt extract, treacle and butter or margarine together in a small saucepan and heat gently until the fat melts. Then take the pan from the heat and leave it until it's just warm. Next pour the warm water mixture and barely warm syrup mixture on to the flour and mix very thoroughly to a soft, sticky, dough. Now spoon an equal quantity of the mix into the prepared tins. Level off the mixture, using the back of a spoon, or the back of your hand. Place the tins in a large, oiled plastic bag. Trap a little air in the bag so it balloons up and the plastic is not in contact with the top of the tins. Then seal the bag and leave in a warm place to rise to the top of the tins. This can take between 2 and 5 hours, depending on the warmth. Then bake the loaves at gas mark 5, 375°F (190°C) for 40 minutes. Turn the loaves out of the tins and tap the bases – they should sound hollow. If not, return them to the oven upside down without the tins for a further 5 minutes. Then brush the loaves with honey or golden syrup and leave them to cool on a wire rack before slicing and buttering

[ossie]

Well Hello mottoandnutty. Have not been able to contact you for soooooooooooooo long. I still don't know what I am doing trying to put messages or threads or something on the site, but thanks soooooo much for this recipe. Have you ever tried malt loaf. It is wonderful hot with plenty of butter, yummy. Good to catch up with you after several months. Who can believe we are into February already. Thanks again mottoandnutty. I will definitely try this receipe sounds pretty good. Cheers Shirley

[ossie]

Hi Klarina. Just realised you have sent me a google site also for the malt bread as well as mottoandnutty. Thanks soooooooooooo much, will get around to trying all of the receipes. Nothing better than hot malt bread and heaps of butter. Thanks again. We tried to get the malt extract yesterday while we were shopping at the hypermarket, but no luck, will try woolworths today.

Cheers,

Shirley