Hope this recipe helps it is in Australian measurements.
5ml (1 teaspoon) sugar
200ml (6fl oz) 3/4 cup warm water
15ml (1 tablespoon) dried yeast
45ml (3 tablespoons) malt extract
30ml (2 tablespoons) black treacle (molasses)
25g (1oz)(2tablespoons)margarine
450g (1lb) (4 1/2 cups)plain flour
5ml (1 teaspoon) salt
225g (1/2lb)seedless raisins
30ml (2 tablespoons)honey
Dissolve the sugar in the water and sprinkle over the yeast. Leave in a warm
place for 15 minutes until frothy.
In a saucepan heat the malt extract, treacle (molasses)and margarine, stirring
continually until well blended. Remove from heat.
Sieve the flour and salt into a bowl and mix in the raisins. Stir in the yeast
liquid and malt mixture. Work to a soft dough that leaves the bowl clean.
Turn the dough out on to a floured board and knead until it is smooth and
elastic.
Preheat oven to 200 degrees Celsius, 400 degrees F, gas 6.
Divide the dough in half and roll up each piece to make a loaf. Place the
loaves in 2 greased 450g (1lb) loaf tins and cover with greased ploythene.
Leave to prove for 1 1/4 hours or until they have doubled in size.
Remove the ploythene and bake the loaves on the middle shelf of the over for 40-
45 minutes. Brush the top with honey and leave them to cool.
Makes two 450g (1lb) loaves.
I was also looking for a malt bread recipe (my friend gave me this one) but the
one I wanted does not have raisins or a glaze so I thought I would omitt the
raisins and glaze. Happy cooking Faye Sydney Australia.
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