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Print this Recipe    Malt 03

English Malt loaf

1 cup water
1 cup stoned prunes

1 cup water
1 tbsp. butter
1 tbsp. malt extract
1tbspn treacle/molasses
1/4 cup golden syrup
3 cups bread flour
1 tsp. salt
1 sachet dried yeast

6 oz sultanas

Puree prunes and water together. Add all but the sultanas, mix and
knead as you would for a sweet bread. Leave to double in bulk,
covered to avoid drying out. Knock back and add sultanas.

Divide between two or three small loaf tins and leave for about
1-11/2

hours. Don't allow to rise too much, as it rises during baking.
Bake at 190c for about 25 min, or until firm. Top can be glazed
later with sugar and water if wished to form a sticky top.

If using a bread machine, just tip everything in the bucket and
use the rapid setting, adding sultanas when machine beeps to add
extras.

The malt loaf should be firm but sticky inside. Slice and served
buttered.

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Taste: Ease of Prep: Appearance:
Heavenly Malt Loaf, April 11, 2004 - 10:11 AM
Reviewer: janet Gibson from Ontario, Canada
Easy to prepare, keeps well - if hidden from family.

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