| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Self-raising flour |
| 1/2 |
ts |
(level) salt |
| 1/2 |
ts |
(level) bicarbonate of soda |
| 3 |
oz |
Fruit; preferably sultanas (golden raisins) |
| 1 |
|
Egg |
| 3 |
oz |
Golden syrup |
| 2 |
tb |
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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