Malt Bread from The Times Cookery Book by Katie Stewart
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 ...
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Cooking tools:
- Sifter
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 level teaspoon salt
- 1 lb (450 g) strong plain flour
- 2 tablespoons each of: milk, castor sugar and water
- 1 oz (25 g) butter
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- 6 oz (175 g) sultanas
- 1 tablespoon black treacle
- 1 teaspoon castor sugar
- ¼ pint plus 3 tablespoons (2 dl) warm water
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