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Print this Recipe    Malt 02

Malt Bread

1 oz fresh yeast or 1 tbsp dried yeast and 1 tsp caster sugar
1/4 pint tepid water
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
sugar and water to glaze (optional)

Blend yeast into water, adding sugar if using dried yeast. Mix
flour and salt. Warm the malt, treacle and fat until just melted.
Stir both sets of wet ingredients into the dry ingredients -- they
should form a soft, sticky dough (add more water if needed).

Knead on floured board until firm and elastic. Divide into two,
shape into oblongs, roll up like Swiss roll and put into two prepared
1 lb loaf tins. Leave to rise until the dough fills the tins (this
may take quite a while, anywhere up to 90 minutes).

Bake 30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar
and water if liked.

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