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Malt Loaf (light)

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CATEGORY CUISINE TAG YIELD
Fruits, Eggs Bread 8 Servings

INGREDIENTS

8 oz Self-raising flour
1/2 t level salt
1/2 t level bicarbonate of soda
3 oz Fruit, preferably sultanas
golden raisins
1 Egg
3 oz Golden syrup
2 T Malt extract

INSTRUCTIONS

From: Melanie Harper <tcsmhz@aie.lreg.co.uk>  Date: Tue, 3 Aug 93
12:32:12 BST Here are three recipes all of which  use malt. The first,
"Malt Loaf (Light)", is my mother-in-law's  recipe for malt loaf
(sorry, I don't know where she got it from). It  is a lighter and
firmer loaf than is usually sold in supermarkets,  although it is still
very nice. The second, "Malt Bread", and third,  "Raisin Malt Loaf",
are both from the Good Housekeeping Cookery  Encyclopaedia -- one is
for a yeasted malt bread, and one is for a  malt loaf which looks as
though it should be much like the UK  supermarket variety.  Sieve all
the dry ingredients. Melt the syrup and malt together (over  a low
heat). Beat the egg and mix all together. Put in greased loaf  tin,
bake approx. 40 minutes on gas 3-4, 160 - 180 C.  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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